Cold days = soups for dinner. This plant-based creamy soup combines cauliflower, red lentils, and sorghum for a nutty and nourishing winter warming meal.
Easy
15 posts
Slow roasted pumpkin with a rosemary prune glaze and buttery, juicy vegan beef crumbles. Easy to make with a few inexpensive ingredients.
The sizzling, spiced dish with punchy flavors made with portobello mushroom caps rather than flank steak. Vegan, quick delish dish.
A lovely baby greens salad with roasted asparagus, juicy strawberries, and a lemon tahini dressing. Perfect for a frugal June-day lunch.
A true ode to spring, this vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas.
Vegan potato mash with fresh greens and diced sweet onion. The veganized Dutch recipe awaits just one click away.
Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
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.