Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
Main Dish
20 posts
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.
Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our recent Peruvian journey.
Iraqi-inspired stuffed zucchini with rice and plant-based ground beef with garam masala seasoning and a pomegranate molasses drizzle.
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce.
Seitan goulash recipe with boiled dumplings, made the Czech way in a thick paprika sauce, potatoes and turnips. Comfort food for the soul.
Potato dumplings stuffed with juicy mushrooms and herbs, served warm with butter and a dollop of sour cream. Swedish deliciousness served.
This stuffed spaghetti squash recipe is quick, healthy, and budget-friendly, cooked up with just a few plant-based ingredients.