Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume.
Appetizer
5 posts
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce.
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat.
In the mood for fall food! Quinoa stuffed acorn squash, with walnuts and cranberries. 100% vegan, 100% healthy, 200% delicious. Easy recipe.
Warm, soft naan fragrant with garlic and fennel highlighted by hot butter. Upgrade your bread experience with this recipe.