Warm, richly spiced, and built for a satisfying meal, Teen Daal Tadka (3 lentil curry) is a vegan, vegetarian Gluten-free, Indian, Vegan side dish made with split yellow mung daal, split toor daal, and whole masoor 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, Apple Blueberry Wheat Loaf (yeast bread, vegan) is a vegan, vegetarian American, Vegan bread made with whole wheat flour, bread flour, and vital wheat gluten in about 85 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, Multi Lentil Ldli (Steamed Rice Cakes) And Dosa (Crepe) Vegan Gluten Free is a vegan, vegetarian Indian, Vegan side dish made with urad daal, brown rice, and white rice 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, Penne with Basil Cashew Pesto, Asparagus and Red Bell Pepper is a vegan, vegetarian American, Vegan main course made with penne cooked according to instructions, asparagus spears, and red bell pepper 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.
Warm, richly spiced, and built for a satisfying meal, Aloo Methi Bonda Curry (Potato Fenugreek Balls In Gravy) is a vegan, vegetarian Gluten-free, Indian, Vegan main course made with boiled medium potato mashed, chopped onions, and Serrano chili pepper chopped in about 48 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 Pancakes (Vegan Multigrain) is a vegan, vegetarian American, Vegan breakfast made with Bobs Red mill organic 7 grain Pancake mix, self rising flour, and water/almond milk 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, Oatmeal Cranberry Cookies (Vegan) is a vegan, vegetarian American, Vegan dessert made with oats, self rising flour, and whole wheat pastry flour 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.
Fragrant, comforting, and easy to serve as a complete meal, Multi Grain Idli (steamed lentil and rice cakes) is a vegan, vegetarian Gluten-free, oil free, Vegan breakfast, lunch made with urad daal, brown rice, and white rice 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.
Warm, richly spiced, and built for a satisfying meal, Sprouted Black Chickpea Curry is a vegan, vegetarian Gluten-free, Vegan main course made with Black chickpeas, water, and salt or to taste 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.
Simple, practical, and full of everyday flavour, Lemony Multigrain Mini Loaf is a vegan, vegetarian American, Vegan bread made with bread flour, whole wheat flour, and quinoa coarsely ground 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.
Crisp at the edges and tender through the middle, Quick Spiced Cabbage Stir Fry (Patta Gobi Ki Subzi) is a vegan, vegetarian Gluten-free, Vegan main course made with cabbage finely chopped/sliced, canola oil, and mustard seeds 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, Fennel and Nigella Seeds Savory Flat Bread is a vegan, vegetarian American, Vegan bread made with Tangzhong starter, bread flour, and oats 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.
