Gluten-Free

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Cauliflower and aromatics are roasted, blended with tofu, miso, coconut milk, then served.

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.

Ingredients are sautéed, cooked, blended, and garnished to create a creamy, flavorful soup.

Creamy, pumpkin-cashew sauce is blended, cooked, and combined with pasta, then garnished.

All ingredients are combined in a saucepan, whisked, simmered, and served hot.

Rolled oats, nuts, and seeds are mixed, coated with syrup and oil, and baked until crisp.

Whole spices are ground, boiled with tea leaves, strained, and mixed with almond milk.

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.

Toasted nuts are mixed with melted dark chocolate and formed into clusters.

Cooked pasta is combined with sautéed vegetables, basil pesto, and lemon juice.

Aromatic spices and vegetables are sautéed, spiced, and simmered to create a flavorful dish.

Potatoes are boiled, smashed, seasoned with a garlic-oil mixture, and baked until crispy.