Vegan pumpkin donuts, baked not fired, with streusel and apple butter for an extra dose of autumn coziness.
Chris P
10 posts
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.
Sweet with coconut milk and heavily spiced, this curry over basmati rice is a great dish to go along with homemade naan