Dinner

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

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.

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.

Rich curry of tofu, vegetables, and spices is simmered in coconut milk and served over rice.

Macaroni is cooked with spices, soy milk, and vegan cheddar cheese until creamy.