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plantbasedartist

April 20, 2020

New Site

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September 12, 2019September 12, 2019

Ginger cashew tofu

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February 6, 2019February 6, 2019

Fennel and puy lentil ragu

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January 30, 2019January 30, 2019

gajjar no halvo oatmeal

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November 14, 2017November 14, 2017

Braised tofu with mushroom fennel gravy

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November 9, 2017

Thai inspired lettuce wraps with sweet chili sauce

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November 1, 2017November 1, 2017

Kale and white bean soup

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November 1, 2017November 1, 2017

Mushroom fennel broth

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July 14, 2016July 14, 2016

mushroom stroganoff with fresh pasta

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Weekend treat! Fritto misto with cauliflower, asparagus, hearts of palm, and fennel along with a creamy Calabrian chile and caper sauce.
This creamy tomato soup couldn’t be simpler! Just canned fire roasted tomatoes, vegetable broth, Italian herbs, chili flakes, and cashew cream (cashews blended with an equal amount of water)!
Happy Anniversary, Love!! ❤️ @racheltshukla
After seeing @supperwithmichelle’s bbq tofu with kale salad, we had to give it a try! I must attest that it’s absolutely delicious and perfect for the wonderful weather we’re having! Rachel described it as “summer in a bowl!” Head on over and check out the full recipe at @supperwithmichelle’s blog!
Mogra elaichi chai! Jasmine flowers emit the most glorious fragrance that is reminiscent of India, and I’ve used culinary grade jasmine along with cardamom to create this chai. Recipe below! Ingredients 8 green cardamom pods, crushed 1-2 tablespoons raw sugar or desired sweetener, to taste 1 cup water 4 teaspoons loose leaf black tea 2 tablespoons dried jasmine flowers (available online) 1 1/2 cups oat milk Method Place the cardamom, sugar, and water in a large saucepan and bring to a boil at medium high heat. Reduce heat to simmer for about 5 minutes. Add black tea and jasmine and simmer for 2-3 minutes longer. Add oat milk, increase heat, and bring to a boil. Allow to boil to the brim, remove from heat, then boil to the brim again. If your chai does not boil to the brim, then simply boil for a total of 3-4 minutes longer after adding the oat milk. Remove from heat, strain, and enjoy warm.
A creamy, cozy, chickpea stew with tahini and za’atar! Still working out the details for the recipe but let me know if you’d like to see it on the site. Wishing you all a great week ahead!

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