Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
Vegan
23 posts
A twist on a hearty soup traditionally associated with the cuisine of the cold regions of the Eastern European and Central Asian steppes. Vegan, healthy, delicious.
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
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.
A recipe that finds its inspiration in Malay cuisine. Plant-based cauliflower balls in a rich curried spinach sauce.
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat.
Creamy and budget-friendly vegan carbonara recipe made with cashew nuts and non-dairy milk. Delicious pasta, picky-eater approved.