Sensible Magazine is a quarterly plant-based food, mindful living, and slow travel publication. Print+digital compendium 5, Autumn 2026 available now.
Global Vegan Kitchen
34 posts
A back to school celebratory sweet bread with plant-based yogurt, fresh blueberries and a lovely cardamom-scented enriched dough.
A vegan snapper dish that takes inspiration from Belizean flavors. Tofu marinated in lime and coconut and roasted with peppers and cherry tomatoes.
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.
Sensible Magazine is a quarterly plant-based food, mindful living, and slow travel publication. Print+digital compendium 4, Summer 2026 available now.
Seitan goulash recipe with boiled dumplings, made the Czech way in a thick paprika sauce, potatoes and turnips. Comfort food for the soul.
Sensible Magazine is a quarterly plant-based food, mindful living, and slow travel publication. Print+digital compendium 3, Spring 2026 available now.
The most exquisite vegan soft pretzels ever produced in our kitchen. We set out to perfect our recipe and here it is, ready to be shared.