Summer

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

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.

Cucumbers are sliced, salted and seasoned with a mix of spices and left to chill or ferment.

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.

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

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

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

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

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.

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

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.

A batter is prepared by mixing dry and wet ingredients, baked, and topped with ganache.

Mixture of nuts and cocoa is pressed into a dish, and topped with a coconut-chocolate layer.

Dry ingredients, wet ingredients, and chocolate chips are combined in a mug and microwaved.

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.