A vegan snapper dish that takes inspiration from Belizean flavors. Tofu marinated in lime and coconut and roasted with peppers and cherry tomatoes.
Easy
18 posts
This vegan cauliflower “shrimp” korma is a comforting embrace of warmth and flavor. A balanced blend of spices in a creamy coconut and cashew sauce.
Whether enjoyed as a simple appetizer or a refreshing side dish, basil caprese continues to be a beloved staple in Italian cuisine, cherished for both its taste and its cultural heritage. This recipe uses tofu instead of mozzarella for a 100% cruelty-free meal.
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 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.