Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume.
Appetizer
6 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.
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.
Warm, soft naan fragrant with garlic and fennel highlighted by hot butter. Upgrade your bread experience with this recipe.