Switch up your usual hummus routine with this autumn-harvest inspired bean dip!
Dal soup is a favourite with everyone: creamy, satisfying and infinitely adjustable to suit taste, spice and available vegetable.
If the farmer’s market is overflowing with onions and tomatoes and eggplants of all kinds – kick back with a beer (or some sparkling water) and some mellow music and get the cooking on.
Why post a tofu scramble recipe when there’s so many good ones out there to choose from already? Shio koji. Shio koji.
Too many vegan dessert recipes focus around the energy ball theme and form. And then I go and post a recipe like this…
Fresh-picked peas don’t need much to be fabulous.
Stewp: a one-pot meal of comfort with whole grain something, bean-based something and tons of vegetable somethings in a savory and flavourful broth of some kind.
Gluten-free ‘spaghetti’ to serve as salad – or to make and use as the substrate for your favourite sauce!
When greens are abundant and you over-indulged on granola mid-afternoon: this is the supper soup for you!
A summery quinoa salad to serve cool on a hot day.
This just might be the best tempeh I’ve tried. You can try it to. But you’ll have to make it first.
A sprouted improvisational salad with infinite variations.