Enjoy this Vegan Supreme Pizza, which is full of healthy plant-based foods. This pizza is a fun take on a classic favorite. It's full of colorful vegetables, tasty vegan cheese, and fragrant herbs. Great for sharing with family and friends or eating by yourself for a filling meal.

Ingredients: 1 pre-made vegan pizza dough. 1/2 cup tomato sauce. 1 cup vegan cheese, shredded. 1/2 cup bell peppers, sliced. 1/2 cup mushrooms, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. 1/4 cup artichoke hearts, chopped. 1/4 cup cherry tomatoes, halved. 1/4 cup spinach leaves. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes. Salt and pepper, to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. On a lightly floured surface, roll out the pizza dough to the thickness you want. Put the dough on a baking sheet or pizza pan that has been lined with parchment paper. Don't cover all of the dough with tomato sauce; leave a little space around the edges. Add the vegan cheese shreds on top of the sauce. Spread the mushrooms, black olives, artichoke hearts, cherry tomatoes, spinach, bell peppers, and red onion out evenly on top of the pizza. Add the garlic powder, crushed red pepper flakes, salt, and pepper, along with the dried oregano and basil. Before you put it in the oven, heat it up. Bake it for 15 to 20 minutes, or until the crust is golden brown and the toppings are done the way you like them. Take it out of the oven and let it cool down a bit before cutting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This roasted tomato and red pepper soup is great for people on the keto diet because it is full of flavor from the fresh herbs and roasted vegetables. It's a warm and satisfying dish that's great for cold days.

Ingredients: 6 large tomatoes, halved. 2 red bell peppers, halved and seeds removed. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 1 small onion, chopped. 4 cups chicken or vegetable broth. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley leaves, chopped. 1 tablespoon fresh thyme leaves. 1/4 teaspoon red pepper flakes optional.

Instructions: Get the oven ready by heating it up to 400F 200C. Put red bell peppers and tomatoes that have been cut in half on a baking sheet with the cut sides facing up. Add some olive oil and salt and pepper to taste. Put it in an oven that has already been heated for 25 to 30 minutes, or until it gets soft and a little charred. Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and minced garlic. Cook for about 5 minutes, or until the onion is soft. Roast the peppers and tomatoes and then add them to the pot along with any juices from the baking sheet. Add the chicken or vegetable broth, then turn down the heat and let it cook for 10 minutes. Blend the soup until it's smooth, either with an immersion blender or a regular blender. If you want, you can add red pepper flakes and chopped basil, parsley, and thyme. To taste, add more salt and pepper to the food. Serve hot, and if you want, top with more fresh herbs.

Prep Time: 15 minutes

Cook Time: 40 minutes