Jessica Carter, Vegan Food & Lifestyle Coach at Compassion Over Killing, is a multi-talented, plant-based cooking and education superstar, whipping up simple and tasty recipes, creating food videos, and sharing her knowledge with others to help make vegan eating fun and accessible.
You may have seen Jessica recently on Good Morning Washington (watch below!), sharing soulful vegan dishes in celebration of Black History Month.
Here, Jessica shares some of her recent recipes that you can enjoy for breakfast, lunch, dinner, and dessert!
A breakfast classic, blueberry waffles are super easy to veganize and serve to friends and family.
Vegan Spinach, Tomato, & Mushroom Quiche
This egg-free quiche is sure to fuel your morning, and trust us — it’s popular! So if you’re serving your family or guests, make sure you make enough so you don’t miss out on this yummy dish.
Vegan Crab Cakes
A vegan spin on crab cakes, these compassionate plant-based patties get their flaky texture from artichoke hearts and hearts of palm. Their distinct seafood flavor is fueled by Old Bay seasoning, dulse flakes, and vegan oyster mushroom sauce.
Oven-Roasted Sweet Potato Hash
This warm and savory dish is colorful, simple, and textured. Roasting creates rich flavors perfect for breakfast, lunch, or dinner.
Strawberry Creme Gems
Rich chocolate, tart strawberries, and creamy coconut come together in these deliciously dairy-free sweets that are simple to prepare and spread kindness with every bite.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK). Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.