Feeling my food batteries recharged after a week in Sedona with the Engine 2 team I am back in action and no one is going hungry. So far this week in my plant-based kitchen:

5 Veggie Lasagna (Whole wheat no boil noodles, Engine 2 pasta sauce, homemade creamy cashew cheese, fresh basil/eggplant/mushrooms/zucchini/tomato & frozen spinach layered upon layers with nutritional yeast, cracked pepper, sweet paprika and LOVE.)

Loaded Veggie Pizza
Engine 2 pasta sauce as the base, layered with nutritional yeast, fresh oregano, basil, mushrooms, eggplant, yellow bell peppers, and garlic—baked to perfection. Topped with fresh arugula, white onion, jalapeño, and even more basil for that extra pop of flavor.

Wild Rice & BBQ Trumpet Mushroom Bowl
A hearty, flavor-packed bowl featuring nutty wild rice, tender spinach, and creamy pinto beans, all smothered in a smoky, savory blend of trumpet mushrooms, garlic, bell peppers, and caramelized onions. Finished with a generous drizzle of homemade BBQ sauce and topped with toasted pumpkin seeds, zesty pickled jalapeños, and buttery slices of ripe avocado.