In our suggested recipe for the peanut sprouts on black miso rice, we let wintry sprouts shine with Asian flavors.
Two kinds of pumpkin come in our rustic autumn stew with carrots, beans, leeks and chickpeas. Topped with rosemary sour cream.
We love Moroccan food and flavors. So this Moroccan Buckwheat Pumpkin Salad is by far our favorite this fall.
Orecchiette pasta with paprika cheese sauce – paprika, tomatoes, onions and goat’s cheese are the flavors in this pasta recipe.
Beet beauty the beetroot salad with Quinoa is packed with anti-aging antioxidants, collagen-boosting vitamins and healthy fats good for skin.
Pasta e ceci – pasta with chickpeas is actually pasta e fagioli in the original. But if you don’t like beans, this is the place for you
Rich deluxe summer salad served on fried cauliflower rice and quinoa. Then the best of summer with herbal vinaigrette.
Healthy vegan summer salad with golden quinoa, blueberries, cucumber, peach, herbs and lemon dressing. For lunch or the office.
So easy and delicious. You can make spicy peanut cauliflower bowls every week and only change the vegetables. Great lunch!
A healthy & vegan bowl everyone will love! Java bowl with peanut tofu. The crunchy vegetables are served with a peanut sauce!