Spring

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

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

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.

Chickpeas are mashed, mixed with seasonings, wrapped in tortillas in lettuce, and pan-fried.

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

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.

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.

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.

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

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

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.