Pick Up Limes
9 recipes converted from their YouTube cooking videos.
Stop buying KIMCHI, make this instead (+ save money!)
A beginner‑friendly, fully vegan kimchi made with nappa cabbage, carrots, green onions and a flavorful umami paste that replaces traditional fish sauce. The recipe uses easily‑found ingredients and simple techniques, yielding a tangy, probiotic‑rich jar that can be enjoyed on everything from rice bowls to sandwiches.
Creamy ONE-POT pastas 🍝
A trio of quick, plant‑based one‑pot pasta recipes perfect for lazy weeknights: a creamy mushroom pasta with coconut milk, a pink‑rosé pasta that blends tomato sauce and hummus, and a hearty tomato‑lentil spaghetti. All three are made in a single pot with minimal cleanup.
easy AIR FRYER snacks 🫒 (+ oven instructions)
A three‑part air‑fryer menu from Pick Up Limes featuring ultra‑crispy starchy potato chunks, indulgent breaded olives filled with a savory tofu‑nutritional yeast mixture, and sweet cinnamon‑sugar coated doughnut holes. All recipes are vegan, quick, and perfect for holiday entertaining.
The BEST cucumber salad 🥒
A vibrant, creamy, crunchy Chinese-inspired smashed cucumber salad with a zingy peanut‑lime dressing. Perfect as a refreshing side or light lunch.
Viral smashed potato salad
A comforting yet fresh salad that combines boiled‑then‑smashed potatoes baked to crispy perfection, crunchy cucumber, aromatic herbs, and a luscious creamy herb‑yogurt sauce. Perfect as a side dish or a light main for any season.
7 vegan mistakes to avoid 🌱
A colorful, nutrient‑dense bowl that follows Pick Up Limes' plate method: half veggies, a quarter whole grains, a quarter plant protein, and a drizzle of healthy fat. Perfect for lunch or dinner, this easy‑to‑make vegan meal showcases the four flavor pillars (fat, acid, salt, sweet) for maximum taste.
Your new FAVORITE salad
A comforting‑yet‑fresh salad that bridges winter and spring. Oven‑roasted sweet potatoes, red onion, and garlic are tossed with massaged kale, chickpeas, avocado, and toasted almonds, then finished with a bright mint‑lemon dressing.
the weirdest coffee combo… that works! 😎
A refreshing vegan iced latte that blends sweet frozen bananas with rich espresso, creamy barista oat milk, dates, and a hint of vanilla and cinnamon. Perfect for a summer coffee boost or a post‑workout treat.
Make RESTAURANT-LEVEL salads
A collection of five quick, wholesome, and completely vegan salad dressings that can be whipped up in just a few minutes each. Includes a tangy Balsamic Dijon, herb‑packed Green Goddess, sweet‑sharp Shallot Vinaigrette, creamy Tahini Vinaigrette, and zesty Sesame Ginger dressing. Perfect for mixed greens, grain bowls, roasted‑veggie salads, and more.