Curried Chickpeas Eggplant
Roasted eggplant in extra-virgin olive oil and rubbed Himalayan salt topped with vindaloo curry chickpeas. Vegan and easy to make.
The inspiration for our homemade recipes and culinary adventures stems from my upbringing in a small town in coastal central Italy, my brazen curiosity toward things I never tried before, and our travels, both domestic and abroad. Of course there are other elements that influence my alchemical creative wave: the seasonality of the ingredients, the weather and the mood that it instills, and lastly the ecological benefits and health properties that some foods may boast over others.
Here’s where we will post our culinary escapades. Our globally-inspired recipes will be plant-based, vegetarian or vegan most of the time. Some will be quick and easy, while others complex and epicurean.
Slowly, feel the textures, smell the scent, taste the flavor, and craft some magic
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.
Vegan Earl Grey lemon lavender scone recipe. Step by step, easy to follow directions for a perfectly fragrant, buttery vegan scone.
Soft, floral spring flavors meet in a vegan and crunchy tahini biscotti. Dip it, snap it, savor it.
The national bread of the Republic of Georgia: Khachapuri, a veganized recipe dedicated to all plant-based eaters and bread enthusiasts.
A plant-based lentil sweet potato casserole reminiscent of a shepherd’s pie. Packed with iron and plant protein and full of […]
Veganized German yuletide sweetbread with candied ginger, raisins, and winter spice mix. Comfort and joy in every bite, be merry […]
This season’s variation of a traditional holiday Nordic gingerbread. Sweet and peppery deliciousness that melts in your mouth with every […]
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