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.
Food
48 posts
Sweet and salty vegan muffins to celebrate the arrival of Samhain season. The cozy embrace of spiced pumpkin and dark cacao.
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
A readapted crostata recipe that uses locally foraged and harvested fruits and herbs. The pastry is a veganized version of my grandma's. Enjoy September with this pie.
Vegan basil apricot muffin recipe. Somewhere between a sweet cake and a hearty bread. Spring favorite!
Roasted eggplant in extra-virgin olive oil and rubbed Himalayan salt topped with vindaloo curry chickpeas. Vegan and easy to make.
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 flavor.
Inspired by a classic Italian holiday sweet bread, panettone, these Yule scones are a buttery bite of Winter Magic, an explosion of beautiful colors, flavors, and textures.
Vegan pumpkin donuts, baked not fired, with streusel and apple butter for an extra dose of autumn coziness.