Sugar-Free

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

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

A rich pasta made by sautéing mushrooms & onions, then mixing with miso sauce and spaghetti.

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

Oats, veggies, and seasonings are simmered until creamy, then garnished before serving hot.

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.

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

Spaghetti is coated with a creamy beetroot-chickpea sauce and topped with walnuts and herbs.

Pasta is boiled until tender, then seasoned and air-fried until crispy and golden.

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

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.

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

Cooked rice is mixed with yogurt and topped with a fragrant tempering of spices.

Mushrooms, bok choy, tofu, and rice noodles are simmered in a spiced, umami-rich broth.

Spaghetti is tossed with air-fried chickpeas and tomatoes, seasoned with herbs and spices.

Tofu, chickpeas, kale, and spices are cooked in a rich tomato and coconut-based curry.

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

Cracked wheat is cooked with veggies, coconut milk, and nooch to create a creamy dish.