Ingredients 1 cup red lentils 2 cups vegetable broth 1 tablespoon harissa paste 1 can (400 ml) coconut milk 2 cups kale, chopped 2 medium sweet potatoes, diced 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon lemon juice Method 1. Preheat the oven to 200°C (400°F). Toss the diced sweet […] Harissa Coconut Lentils With Kale And Roasted Sweet Potatoes Read More » Ingredients 200 g kale, stems removed and leaves shredded 150 g brussels sprouts, thinly sliced 100 g green apple, cored and sliced 1 avocado, sliced 50 g walnuts, roughly chopped 30 ml olive oil 30 ml apple cider vinegar 1 tsp Dijon mustard 1 tsp maple syrup Salt and pepper to taste Method 1. In Shredded Fall Greens Salad With Sherry Thyme Vinaigrette Recipe Read More » Ingredients 300 ml warm water 2 tbsp olive oil 1 cup mashed sweet potato 3 cups all-purpose flour 1 tbsp sugar 1 tbsp dried herbs (like rosemary or thyme) 1 tsp salt 1 packet instant yeast (about 7 g) 1 tbsp cornmeal (optional) Butter (for greasing) Method Mix warm water, olive oil, and mashed sweet Easy Savory No-Knead Sweet Potato Herb Dinner Rolls Recipe Read More » Ingredients 500 ml almond milk 2 medium apples, chopped 3 tablespoons almond butter 2 tablespoons maple syrup 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon sea salt 1 tablespoon cacao powder 1 tablespoon chia seeds Ice cubes Method 1. Pour almond milk into a blender. 2. Add chopped apples, almond butter, maple syrup, and Vegan Salted Caramel Apple Smoothie For A Delicious Fall Treat Read More » Ingredients – 1 cup orzo pasta – 400 g canned artichoke hearts, drained and chopped – 2 cups fresh spinach – 1 small onion, diced – 2 cloves garlic, minced – 500 ml vegetable broth – 200 g cream cheese, softened – 1 cup grated cheese – 1 tablespoon olive oil – Salt and pepper Cheesy Spinach Artichoke Orzo: A Comforting Vegetarian Delight Read More » Ingredients – 4 cups diced stale bread – 1 cup cherry tomatoes, halved – 1 cup cucumber, chopped – 1 cup bell pepper, chopped – 1/2 cup red onion, thinly sliced – 1/2 cup fresh parsley, chopped – 60 ml olive oil – 30 ml red wine vinegar – 1 teaspoon dried oregano – Salt Delicious Thanksgiving Panzanella Salad Recipe To Impress Guests Read More » Ingredients – 200 g hazelnuts – 1 cup carrots, chopped – 1 cup celery, chopped – 1 cup onion, chopped – 2 cloves garlic, minced – 400 g canned tomatoes, crushed – 1 tsp dried oregano – 1 tbsp olive oil – Salt, to taste – Pepper, to taste Method 1. Preheat your oven to Delicious Hazelnut Ragu Recipe: Ragu Di Nocciole Explained Read More » Ingredients – 1 kg potatoes – 1 cup flour – 1 teaspoon salt – 2 tablespoons olive oil – 300 g kale – 2 garlic cloves – 100 ml vegetable broth – 1 lemon (juice and zest) – Pepper to taste – Nutritional yeast (optional) Method 1. Boil the potatoes in salted water until tender. Vegan Potato Gnocchi With Kale Sauce: Delicious Plant-Based Recipe Read More » Ingredients – 1 cup pearl barley – 1 tablespoon olive oil – 1 onion, chopped – 3 cloves garlic, minced – 250 g mushrooms, sliced – 1 carrot, diced – 1 potato, diced – 1 teaspoon dried dill – 1 can (400 g) diced tomatoes – 1.5 liters vegetable broth Method 1. Heat olive oil Vegan Creamy Mushroom Barley Soup With Lentils And Dill Read More » Ingredients – 1 medium butternut squash, peeled and diced – 2 cups cherry tomatoes, halved – 1 cup dry lentils – 4 cups vegetable broth – 2 tablespoons olive oil – 1 teaspoon smoked paprika – Salt and pepper, to taste – 1 cup plain yogurt – 1 tablespoon fresh dill, chopped – 1 tablespoon Delicious Roasted Butternut Squash With Lentils And Cherry Tomatoes Read More » Ingredients – 250g tempeh – 2 tablespoons gochujang – 1 tablespoon maple syrup – 1 tablespoon soy sauce – 1 teaspoon sesame oil – 1 tablespoon rice vinegar – 2 cups snow peas – 1 tablespoon olive oil – Salt and pepper to taste – Sesame seeds for garnish Method 1. Start by cutting the Delicious Air Fryer Tempeh With Gochujang Glaze And Snow Peas Read More » Ingredients – 200 ml couscous – 400 ml vegetable broth – 1 small head of cauliflower, cut into florets – 1 can of chickpeas, rinsed and drained – 1 tablespoon olive oil – 1 teaspoon ground cumin – 1 teaspoon smoked paprika – 1 teaspoon turmeric – Salt to taste – Fresh coriander for garnish Spiced Coconut Couscous With Roasted Cauliflower & Chickpeas Recipe Read More »
Harissa Coconut Lentils With Kale And Roasted Sweet Potatoes
Shredded Fall Greens Salad With Sherry Thyme Vinaigrette Recipe
Easy Savory No-Knead Sweet Potato Herb Dinner Rolls Recipe
Vegan Salted Caramel Apple Smoothie For A Delicious Fall Treat
Cheesy Spinach Artichoke Orzo: A Comforting Vegetarian Delight
Delicious Thanksgiving Panzanella Salad Recipe To Impress Guests
Delicious Hazelnut Ragu Recipe: Ragu Di Nocciole Explained
Vegan Potato Gnocchi With Kale Sauce: Delicious Plant-Based Recipe
Vegan Creamy Mushroom Barley Soup With Lentils And Dill
Delicious Roasted Butternut Squash With Lentils And Cherry Tomatoes
Delicious Air Fryer Tempeh With Gochujang Glaze And Snow Peas
Spiced Coconut Couscous With Roasted Cauliflower & Chickpeas Recipe
