This gluten free quiche hits all the marks with its umami notes from the mushrooms and broccoli, and the right amount of saltiness from the feta.

This gazpacho is THE recipe for the summer, and especially when you have more tomatoes than you know what to do with.

This is such a simple way to cook cabbage, but it is full a flavor from the walnut oil and crispy rosemary.

This takes a campfire favorite, baked beans, and makes it much more exciting.

Literally the best vegan burgers ever.

With a rich mushroom sauce and thick slices of portobello mushrooms on top, this is the most umami pizza you will ever eat.

This is the best sourdough I’ve ever had, and when I travel it is one of the things I miss most.

Rye bread is dense, nutty in flavor, and surprisingly easier to make than sourdough bread.

I’ve made a few focaccia recipes over the years, but this one is hands down the best I’ve tried yet. I think the secret is in the brine solution, and also making sure to use a really good quality extra-virgin olive oil.

Nostalgic for this summertime favorite, I grew eager to create a recipe that still lended that pulled-cheese taste and texture, but without the lactose.

This oblong green pizza that is packed with pesto, mozzarella, green bell peppers, and fresh basil from the garden.

This snack is packed with healthy fats from the almonds and the olive oil, making it a very satiating snack (skip the chips!).

This is one of the most stunning broccoli dishes I’ve ever made, and the conical shape of the Romanesco broccoli gives this dish a regal feel.

The ingredients are simple and easy to assemble, but the dressing gives loads of flavor to these humble ingredients.

When nostalgic for a taste of home, Tobi hand makes these pretzel buns.

This combination of the sweet, fried tomatoes, toast, and chimichurri is tangy, crunchy, sweet, and delicious.