Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume. Appetizer Eggplant Roll-Ups with Tofu Ricotta
Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our recent Peruvian journey. Main Dish Grilled Pineapple Tofu with Mole and Cucumber Chutney
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled. Quick Soup Summertime Yellow Squash Vegan Chili
Vegan Earl Grey lemon lavender scone recipe. Step by step, easy to follow directions for a perfectly fragrant, buttery vegan scone. Bread Dessert Vegan Earl Grey Lavender Scones
Iraqi-inspired stuffed zucchini with rice and plant-based ground beef with garam masala seasoning and a pomegranate molasses drizzle. Main Dish Vegan Middle Eastern Stuffed Zucchini
Moist and light grapefruit lavender bundt. Vegan, of course, with zesty and botanical aromas and a pistachio crunch at the end. Dessert Seasonal Grapefruit Lavender Bundt Cake
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce. Appetizer Main Dish Cauliflower Balls with Curried Spinach
Soft, floral spring flavors meet in a vegan and crunchy tahini biscotti. Dip it, snap it, savor it. Dessert Tahini Rose Water Biscotti
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat. Appetizer Quick Easy Vegan Cabbage Rolls
Creamy and budget-friendly vegan carbonara recipe made with cashew nuts and non-dairy milk. Delicious pasta, picky-eater approved. Comfort Pasta Vegan Cauliflower Carbonara