Gluten-Free

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

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

Veggies are sautéed, simmered with chickpeas and stock, then blended and garnished.

A creamy spinach blend is cooked with spices, tofu, and coconut cream.

Chia seeds are soaked in a coffee-infused milk, chilled, and layered with yogurt.

Potatoes are boiled, air-fried, coated in a garlic-miso mixture, and air-fried again.

Chickpea flour is combined with water, spices, and chopped vegetables, then cooked in a pan.

A batter with black sesame paste is mixed, baked, cooled, and sliced into squares.

Toasted seeds are mixed with spices, then combined with quinoa, veggies, and dressing.

Frozen bananas, sweetener, coconut cream, and acai berry powder are blended and frozen.

Kidney beans are pressure-cooked in spiced tomato-masala gravy and served over rice.

Brazil nuts are coated in olive oil, rosemary, and spices, then roasted until golden.

Avocados, chickpeas, spices, and chutneys are mixed, then topped with yogurt and garnishes.

Veggies, chickpeas, and greens are simmered in a seasoned broth, then blended until smooth.

Pasta is tossed with roasted eggplant, marinara sauce, aromatics, nooch, and basil.

Ingredients are blended until smooth, chilled for an hour, and garnished before serving.

Cucumbers are sliced, salted and seasoned with a mix of spices and left to chill or ferment.

Tempeh is fried, combined with sautéed vegetables, and simmered in a coconut-based sauce.

Roasted vegetables are blended with toasted walnuts, spices, and pomegranate molasses.

The ingredients are blended, poured into molds, frozen overnight, and served as popsicles.