Recipes

This one-skillet recipe comes together in minutes.

This easy one-pot vegan pumpkin curry with chickpeas is the perfect fall comfort food for the cold season!

Brown rice, fresh broccoli, onions and beans get smothered in a simple curry sauce that's full of authentic Indian flavors.

Punjabi chole is a North Indian chickpea curry with a unique and delicious blend of flavors.

Kadhi pakora is a popular, homestyle North Indian curry starring crispy baked vegetable pakora fritters in a creamy yogurt curry sauce.

Here is a version of my salsa verde (green salsa) using roasted tomatillos, garlic, and onions. It has a different consistency than my boiled version.

This is a very simple but delicious Mexican style salsa. I learned how to make this when I was living in Mexico City.

It can be made with seasonal vegetables from the garden, but always includes beans and fregula, a toasted pebble-size semolina pasta.

Purple sweet potatoes steamed and mashed lightly with coconut milk, one of the pillars of the Okinawan diet.

Ripe peaches slow cooked under an oat and brown sugar topping.

Smoky aubergine, sweet tomatoes and earthy lentils make the ideal base for this simple traybake.

This is our plant-based take on the classic BLT.

Creamy grits topped with saucy, shredded jackfruit that mimics pulled pork, served alongside a bright lemon-dressed green salad.

This Indian spiced chickpea pecan meatloaf with fragrant Indian butter chicken-inspired gravy is a hit at the holiday table!

This recipe for Vegan Stuffed Spinach Potato & Cheese Naan turns out perfect every time, without any added yeast!

Full of flavor and so simple to make, this one-pot Sweet Potato Black Bean Chili is a wonderfully satisfying vegetarian meal!

This salad truly lives up to the phrase ‘eat the rainbow’.

Homemade Russian dressing, sautéed tempeh, and vegan Swiss cheese are sandwiched between slices of rye bread to make this Vegan Tempeh Reuben.

A Thai-style noodle stir-fry.

Amazing vegan chicken that has an incredible meaty texture!

Thecha dal, an Indian red lentil dal that you know and love with a spicy, nutty, umami-packed addition!

Earthy buckwheat soba noodles are coated in an umami-rich dressing and finished with roasted broccolini and golden-crisp planks of tofu.

Easy Turkish Red Lentil Soup with carrots, Turkish spices and red lentils.

A plant-based take on a creamy zucchini dish, made with blended cashew cream.

This amazingly toothsome, creamy, smoky sandwich was inspired by the flavors and textures of a vegan cheesesteak.