Warm, richly spiced, and built for a satisfying meal, Beetroot Curry (Beetroot Sabzi) is a vegetarian Indian main made with simple everyday ingredients in about 21 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, Pumpkin Snickerdoodle Cookie Dough Truffles is a vegan, vegetarian dessert made with pumpkin puree, maple syrup, and coconut oil or vegan butter 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, Beluga Lentil Stuffed Sweet Potatoes is a vegan, vegetarian fusion main made with dry beluga lentils/caviar black lentils, water, and salt in about 75 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 Mummy Dogs is a vegan, vegetarian fusion snack made with oil, finely chopped onion, and of garlic in about 65 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, Foxtail Millet Pulao (Korralu Pulao) is a vegetarian Indian main made with simple everyday ingredients 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, Coconut Flour Brownies is a vegan, vegetarian American brownie made with light coconut milk or almond milk or other non dairy milk, flaxmeal, and psyllium husk 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.
Fragrant, comforting, and easy to serve as a complete meal, Tempeh Tikka Pulao is a vegan, vegetarian main course made with package Tempeh cubed into 1/2 inch or smaller cubes, organic canola, and thinly sliced red onion 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.
Simple, practical, and full of everyday flavour, Anjeer Barfi is a vegetarian Indian dessert made with simple everyday ingredients 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, Chickpea Sweet Potato Peanut Burgers is a vegan, vegetarian American burger made with peanuts, oats, and ginger in about 60 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, Dahi Vada is a vegetarian Indian appetiser made with moong dal dhuli [yellow split lentil], urad dal dhuli [split black gram without skin], and raisins. 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 Sponge Cake Recipe is a vegan, vegetarian American cake made with Spelt flour, oat flour, and cornstarch in about 60 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 Tiramisu Trifle is a vegan, vegetarian American dessert made with recipe of my sponge cake, Coco Whip, and Coco Whip or whipped coconut cream 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.
