Since our first installment of 20 Minute Meals was so popular, we had to do another episode with even more quick, flavorful meals that will have you in and out of the kitchen in no time! The first dish we prepared was the creamiest Mushroom Kidney Bean Curry made with our coconut milk hack that you'll want to try! Next, we created a hearty Lentil Stew, so tasty served over your favorite cooked starch, we did millet! The last dish we whipped up was a fresh and flavorful Mediterranean Pasta that is so versatile, you can enjoy it hot or cold.

It is finally springtime so get ready for these bright sunny appetizers! First, we prepared the most delicious, savory Spinach Stuffed Mushrooms that melt in your mouth. Next we made a creamy Broccoli Salad with crunchy Tempeh Croutons and a Sriracha Aioli Dressing, awesome for making in big batches because it won't get soggy in the fridge. Finally, we made an air-fried Crab Cake from hearts of palm and some shredded nori to give it that seaside flavor. Enjoy the show!

 

These St. Patrick's day recipes are so good, they'll have you dancing an Irish jig (like us)! We made a delicious three course Irish feast, the first course is a simple and tasty Cabbage Salad with chickpeas and a mustard dressing. The second course is a Creamy Colcannon Soup that is rich and hearty, you're gonna love it! The last course and the star of the show is a Roasted Mushroom Shepherd's pie. We even drew a four leaf clover in the mashed potatoes for extra pizazz! Enjoy these recipes for your feast or any other day of the year. Happy St. Patrick's Day!

Our fast simple meals are super popular, so we insisted on coming up with a few 20-minute meals for you today! First we made our colleague Angie's favorite simple quinoa dish, fluffy and perfect. Then we made Reebs' favorite, a rapid fast burrito bowl drizzled with cheese sauce, complete with a corn pico! Finally we made a delectable Creamy Broccoli Pesto, an awesome sauce to whip up in big batches to enjoy all week long. Hope you love these easy 20-minute meals, we sure did!

Well this was the first time I sprayed so much water all over myself that I had to be excused for a wardrobe change! What a fun show. We made the most delicious Moroccan Carrot Dip, excellent as a spread for lavash wraps or as a dip for lavash crackers. We also made Reebs' famous Instant Pot Baba Ganoush which had an amazing texture! We made wraps, complete with roasted peppers and onions, zucchini and tempeh. Enjoy the new dips!

Even I didn't realize how easy it is to make fast, delicious sheet pan meals! First we made a breakfasty Tofu Scramble with peppers, onions, tofu, beans, and more. We loved the texture and flavor of sheet panning this one compared to cooking on the stove! Next we made a Mediterranean-Style Roasted Veggie Sheet Pan meal with eggplant, peppers, onions, asparagus, and even roasted radishes. This one was so tasty served over quinoa. We finished with a delectable Fajita Sheet Pan complete with homemade guacamole!

We love noodle bowls because of all the colorful, crispy, fresh ingredients, and because everything keeps so well in the fridge, making these bowls a perfect batch prep meal. And the peanut ginger sauce was so delicious! We spent a lot of time today talking about knives, cutting boards, and knife skills. Thanks to our viewers for requesting an impromptu training session; I love including the teaching angle during our live shows. Enjoy!

Another awesome Christmas special! We started with a delicious Wassail, a tasty spiced cider. Then we moved on to the Veggie Bean Pie, a tasty frittata-like brunch dish using all of your leftover veggies. Next up was the main course, our elegant Stuffed Butternut Squash made with rice, veggies, cranberries and roasted chestnuts. I am pretty confident everyone around the table will be impressed by this one! Finally, we made Reebs' famous Walnut Cookies, so simple to whip up and everyone will enjoy. Merry Christmas and Happy New Year!

Who knew my new favorite dish would be so hard to pronounce! Wow, that Mushroom Bourguignon was amazing...rich, hearty, delicious, and so easy to prepare! We served it over mashed potatoes, mmm. Then we made a healthy oil free Kasha Varnishkes with buckwheat, pasta, onions, and mushrooms! Next we whipped up a simple Shabbat Salad and dressing followed by our surprise dessert: gluten-free Apple Fritters. Happy Hanukkah! PS I do believe you'll love these recipes all year long!

Our Thanksgiving feast included a delicious, easy Green Bean and Potato dutch oven that I think you're going to love. Then our minds were blown with our Thanksgiving Lentil Pancakes, so simple and so tasty smothered with the Cauliflower Mushroom Gravy or Cranberry Sauce we whipped up on the show. I used to love eating those leftover turkey sandwiches after Thanksgiving, so we made a no-turkey salad, delicious as a sandwich or over greens. Happy Thanksgiving!

I love soups and stews. They are the easiest to make and the tastiest to enjoy. Today we whipped up the Hearty Lentil Soup that I have been making for years, but we finally have it written down as a real recipe! Then we made our brand new Goulash with lots of veggies and paprika, so delicious served over rice. And finally we made my favorite, the Potato Leek Soup, another I have been making for a while with no recipe. And we talked a ton about all the ways that these soups can easily be modified. Soups are so forgiving, and different every time!

What a spooktacular indeed. Reebs dressed us both up once again! First we made a delicious Roasted Cauliflower Brain, served beautifully in an open skull. This is one of my favorite recipes, perfect for any feast! Then we made our brand new Tofuroni, our healthy SOS-free pepperoni knock off. It was really delicious! Then we used the tofuroni to make little Potato Pizza Mummies. Finally we whipped up a really tasty Pumpkin Pie Smoothie that you're gonna love!