Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
Main Dish
20 posts
A fall vegan recipe enhancing all the flavors of an autumnal harvest. Crispy, toasted quinoa instead of rice for a protein boost, plus honey squash, shiitake mushrooms, and tender purple kale leaves.
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
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.
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.