Our maple lime dressing is perfect on this beet spinach salad. We’ve previously posted about our first foray into beets with our beetroot and feta salad. Now we offer you another way to eat this super food. And – two recipies in one – it is tossed with our new favorite salad dressing: maple lime […]
Try our spicy zacusca – a Romanian vegetable spread. This roasted red pepper eggplant dip is great as a starter or condiment.
Our vegetarian drunken noodles (pad kee mao) are a healthier and cheaper alternative to Thai takeout. This (also vegan) recipe will satisfy your craving for spicy, savory, seriously delicious noodles.
Meet our roasted vegetable ajvar. Ubiquitous in the Balkans, everyone has their own take. And now so do we. Ours is a super smoky roasted red pepper and zucchini spread.
This hoisin roasted Brussels sprouts recipe is one of our new great vegetable side dishes. Sprouts are coated with hoisin, sesame oil, and soy sauce and roasted to perfection. With our quick cooking method you’ll have them on the table super fast.
Warm up with our vegan white bean soup. Using dried beans and a little chipotle, it’s hefty, hearty, and healthy. This vegan soup recipe will become one of your favorites year-round.
Try our take on badrijani nigvzit, one of many delicious Georgian appetizers. In our version, we stuff Georgian walnut paste in and on grilled zucchini instead of fried eggplant. So it’s a little healthier, but (we think) just as good.
This spiced plum chutney will become a staple in your fridge. The onions and dried spices make it the perfect combination of savory and sweet. You’ll want to put it on everything.
Our roasted napa cabbage gets its flavor from Chinese ingredients including Sichuan peppercorns. It’s a quick and fun side dish that packs punch.
This carrot apple slaw proves that a super simple salad can be something special. Taste our take on this Polish classic.