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plantbasedartist

Category: vegan

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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September 16, 2016September 16, 2016

Gujarati daal

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July 14, 2016July 14, 2016

mushroom stroganoff with fresh pasta

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Cruciferous Slaw

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Sticky lemon cashew tofu with sesame green beans and cauliflower fried rice! Happy Monday!

Thai Thaali Thursday! Pad kee mao, pineapple fried rice, panang curry, green curry, and papaya salad. Have a great rest of the week, folks!

Meyer lemon khāttā mag! A tangy and creamy mung bean stew from Gujarat, India. Meyer lemon, while not traditional, lends itself perfectly to this dish—providing a tart and characteristically Gujarati sweetness. Happy Wednesday, y’all! The weekend is nearly here!

Happy Monday! Here’s Thai green curry with tofu, eggplant, green beans, and red bell pepper! Have the best week, all!

Happy Thursday, folks! Here’s another shot of ratatouille that I made from @conscious_cooking’s new book The Plantiful Plate out now!

Tex-Mex Thali! Rice, beans, corn tortillas, fajita peppers, chili, avocado, greens, and salsa!

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