Crisp at the edges and tender through the middle, Crispy Gnocchi with Muhammara Bean Dip is a vegan, vegetarian Middle Eastern dinner, lunch, main, main course made with raw walnuts, potato gnocchi, and white beans in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Crispy Edamame Shiitake Bowls is a vegan, vegetarian Indo Chinese dinner, lunch, main, main course made with frozen edamame, shiitake mushrooms, and oil in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Cilantro Mint Chutney White Beans over Crispy Tostadas (no-cook!) is a vegan, vegetarian Indian Fusion dinner, lunch, main, main course made with cilantro, mint, and green onion in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fresh, bright, and straightforward to put together, Summer Spinach Salad with Chickpea Olive Crumble is a vegan, vegetarian Mediterranean dinner, lunch, main, main course made with sun dried tomato, can chickpeas, and Kalamata olives in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Cilantro Lime Shredded Tofu with Tajin Roasted Carrots is a vegan, vegetarian Tex Mex dinner, lunch, main, main course made with sliced carrots, oil, and lime juice in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
