Sweet, inviting, and made for sharing, Black Eyed Peas and Sweet Potato Hash is a vegan, vegetarian American, Gluten-free, Soy-free, Vegan breakfast made with oil, medium onion, and of garlic 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, Vegan Gingerbread Muffins - Blender Triple Ginger Muffins is a vegan, vegetarian Vegan breakfast made with non dairy milk, oil, and maple syrup in about 25 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.
Warm, richly spiced, and built for a satisfying meal, Brown Chickpea Coconut Curry - Kadala Curry is a vegan, vegetarian Gluten-free, Indian, Vegan main made with uncooked brown chickpeas, water, and shredded coconut in about 45 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, Easy Vegan Eggnog Recipe is a vegan, vegetarian Glutenfree, Vegan drink made with chickpea flour or besan, all purpose flour, and non dairy milk in about 25 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.
Sweet, inviting, and made for sharing, Vegan Chocolate Chip Cookies with Coconut Oil is a vegan, vegetarian Vegan cookie made with solid not melted organic refined coconut oil, ground flax seeds mixed with 4.5 tablespoons water, and brown sugar in about 20 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.
Sweet, inviting, and made for sharing, Ginger Tahini Cookies 1 Bowl is a vegan, vegetarian Holiday, Vegan cookie made with heaped cup tahini, maple syrup, and oil in about 20 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.
Fragrant, comforting, and easy to serve as a complete meal, Chickpea Cauliflower Rice Biryani with Tomato Raita is a vegan, vegetarian Gluten-free, Grain-free, Indian, Vegan entree made with oil, cumin seeds, and whole cloves 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.
Simple, practical, and full of everyday flavour, Seedy Chocolate No Bake Granola Bars is a vegan, vegetarian fusion, Gluten-free, Vegan snack made with old fashioned oats, pumpkin seeds, and sesame seeds in about 25 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, Vegan Minestrone - Veggies Pasta & White Bean Soup is a vegan, vegetarian Italian, Vegan soup made with olive oil, chopped onion, and garlic 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.
Sweet, inviting, and made for sharing, Cookie Dough Truffles is a vegan, vegetarian Vegan Gluten-free dessert made with coconut oil, almond milk, and maple syrup in about 20 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, Pazham Pori | Banana Fritters is a vegan, vegetarian Kerala snacks made with simple everyday ingredients 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.
Simple, practical, and full of everyday flavour, Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper is a vegan, vegetarian fusion, Gluten-free, Vegan soup made with lentils, water, 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.
