Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
Easy
11 posts
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.
Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat.
An autumn tweak on my traditional fudgy brownies recipe. Topped with toasted marshmallow and a swirl of spiced pumpkin puree.
Intense flavors are running wild in this sweet, savory, and tangy recipe influenced by Middle-Eastern cuisine.
A great recipe for a staple in vegan dishes. Make ahead and freeze what you don't use for a quick meal another day!