A veganized version of one of my favorite tapas - Spanish cod. A tofu dish made with a rich saffron and tomato sauce. You cannot have enough of this, I promise.
Main Dish
21 posts
Violets are ubiquitous this time of year, scattered all over lawns and meadows. This two-part recipe uses both leaves and flowers of this delicate plant to concoct a light and refreshing meal with plenty of sweet botanical notes - Beltane essence in every bite.
A plant-based lentil sweet potato casserole reminiscent of a shepherd's pie. Packed with iron and plant protein and full of flavor.
Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
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.
Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our recent Peruvian journey.