Breakfast

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

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

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

Batter made with kimchi, vegetables, and flour is cooked and served with a dipping sauce.

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

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

Tofu is sautéed with spices and combined with tomato sauce before being served with bread.

Frozen bananas, matcha, coconut milk, and sweetener are blended until smooth and served.

A mixture of chia seeds, cocoa powder, PB, oat milk is chilled until thickened, then topped.

Quinoa is cooked with plant milk, mashed bananas, cocoa powder, and topped with fruits.

A blend of bananas, sattu, matcha, and mint is combined into a refreshing smoothie.

Tofu is seasoned with spices, combined with nooch + tahini, then cooked with vegan milk.

A creamy, savory porridge prepared with oats, mushrooms, miso, and topped with chili oil.

Ripe bananas are mashed, mixed with oats and cinnamon, then baked into soft, gooey cookies.

Chickpeas are mashed, sautéed with spices & veggies, then combined with spinach and cooked.

Yellow mung dal (lentil) is blended with spices, cooked until doughy, then scrambled.