Vegan potato mash with fresh greens and diced sweet onion. The veganized Dutch recipe awaits just one click away.
Easy
12 posts
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.
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.