Roasted eggplant in extra-virgin olive oil and rubbed Himalayan salt topped with vindaloo curry chickpeas. Vegan and easy to make.
Food
55 posts
Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.
Inspired by a classic Italian holiday sweet bread, panettone, these Yule scones are a buttery bite of Winter Magic, an explosion of beautiful colors, flavors, and textures.
Dried cranberry, pumpkin seed vegan biscotti recipe. Perfect for dipping in a cup of tea or glass of chilled pinot grigio.
Vegan, doughy pumpkin peanut butter cookies. Quick and easy to make. Just a few ingredients needed for a seasonal favorite chunky cookie.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
Vegan Earl Grey lemon lavender scone recipe. Step by step, easy to follow directions for a perfectly fragrant, buttery vegan scone.
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce.
Shiny plant-based meringue meets shredded coconut in a perfect marriage of textures and flavors. Vegan coconut macaroons, a simple delight.