A twist on a hearty soup traditionally associated with the cuisine of the cold regions of the Eastern European and Central Asian steppes. Vegan, healthy, delicious.
Chris P
11 posts
Vegan pumpkin donuts, baked not fired, with streusel and apple butter for an extra dose of autumn coziness.
Iraqi-inspired stuffed zucchini with rice and plant-based ground beef with garam masala seasoning and a pomegranate molasses drizzle.
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat.
This stuffed spaghetti squash recipe is quick, healthy, and budget-friendly, cooked up with just a few plant-based ingredients.
Creamy, indulgent, delicious roasted butternut squash mac and cheese recipe. A vegan variant of the ultimate American comfort food.
The winds blow from the North and Winter is in the air, and on our table too. Vegan blood orange cranberry muffins, a seasonal recipe.
An autumn tweak on my traditional fudgy brownies recipe. Topped with toasted marshmallow and a swirl of spiced pumpkin puree.
Super quick and easy made-from-scratch vegan arepa recipe. Serve them hot and overfilled, these summertime treats will be gobbled up fast!
A refreshing group of recipes veganized and graded against meals from our trips to Greece. The first of many vegan Greek meals to be featured.