A delicious small batch of summer fruits jam by pastry chef Tina. Made with mango, apricot, peach, and much love. Spread it on toast, waffles, or use it as a pie filling even! The sky is the limit.
Easy
15 posts
Easy to make and totally budget-friendly, serve this refreshing roasted radish salad over buttered toast for brunch, lunch, or an afternoon snack.
Cold days = soups for dinner. This plant-based creamy soup combines cauliflower, red lentils, and sorghum for a nutty and nourishing winter warming meal.
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.