Vegan basil apricot muffin recipe. Somewhere between a sweet cake and a hearty bread. Spring favorite!

Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.

A plant-based lentil sweet potato casserole reminiscent of a shepherd’s pie. Packed with iron and plant protein and full of […]

A twist on a hearty soup traditionally associated with the cuisine of the cold regions of the Eastern European and […]

Inspired by a classic Italian holiday sweet bread, panettone, these Yule scones are a buttery bite of Winter Magic, an […]

Vegan pumpkin donuts, baked not fired, with streusel and apple butter for an extra dose of autumn coziness.

Dried cranberry, pumpkin seed vegan biscotti recipe. Perfect for dipping in a cup of tea or glass of chilled pinot […]

Vegan, doughy pumpkin peanut butter cookies. Quick and easy to make. Just a few ingredients needed for a seasonal favorite […]

Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume.

A personal account of my recent solo travels to India. First-hand experiences in a strange land of enchantments and opposites.

Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our […]

Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or […]