Dinner

Chickpeas and tofu are cooked with Indian spices and coconut cream, then served with rice.

Noodles, vegetables, and a tahini-based dressing are prepared, combined, and served chilled.

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.

A spiced noodle soup with tofu, vegetables, and coconut milk, topped with garnishes.

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

Lentils & beans are soaked, pressure-cooked with spices, and combined with a tomato sauce.

Kimchi, seasonings, tofu, and mushrooms are simmered in broth and served over noodles.

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.

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

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

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.

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.

Noodles are boiled, coated with a peanut sauce mixture, garnished with herbs, and served.

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