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.
Easy
17 posts
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.
A true ode to spring, this vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas.