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.

Cooked pearl barley is combined with fresh vegetables and a tangy sesame dressing.

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

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

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

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

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.

A savory sauce is prepared, vegetables are stir-fried, and udon noodles are coated in sauce.

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.

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

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.

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.