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plantbasedartist

Category: veggies

February 6, 2019February 6, 2019

Fennel and puy lentil ragu

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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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April 8, 2016April 8, 2016

Vegetable Samosa Burger

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April 5, 2016April 5, 2016

Gobi Manchurian Tacos

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April 3, 2016April 3, 2016

Falafel Burger

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March 2, 2016March 2, 2016

Mac and cheese

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January 21, 2016January 21, 2016

Chili

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Oatmeal kheer! Recipe below. Ingredients 1 cup rolled oats 2 ¼ cup unsweetened non-dairy milk 2 tablespoons maple syrup, or to taste ½ teaspoon ground cardamom Pinch of saffron Pinch of salt Chopped nuts (pistachios, almonds, cashews) for serving Method In a saucepan, heat the milk, maple syrup, cardamom, saffron, and salt to a simmer. After the liquid has simmered for a couple minutes, reserve ¼ cup of the milk mixture for later. Add the rolled oats and cook at low-medium heat for about 10 minutes or until the oats are tender. Be sure to stir frequently. Remove from pan and top with reserved milk. Garnish with chopped nuts and enjoy!

Gujarati thaali! Happy weekend!

Happy Thanksgiving Week! Here’s braised tofu, morel mushroom and thyme gravy, green beans, fennel sage stuffing, truffle mashed potatoes, and homemade cranberry sauce! Topped with shaved pecans and parsley. Have a great week, all!

Made Nisha @rainbowplantlife’s delicious takeout style tofu and broccoli with brown rice! Recipe from her incredible book The Vegan Instant Pot Cookbook! Please do check out her book if you haven’t already! Happy Sunday!

Matcha-misu cups for Matcha Monday!

Udon noodle stir fry with tofu and carrots! Happy Weekend! #noods

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