Mujadara (Lentils and Rice)
Ingredients: 1 cup brown or green lentils, rinsed 1 cup basmati rice, rinsed 2 large onions, thinly sliced 4-5 tbsp olive oil 4 cups water or vegetable broth [...]
Baked Hispi Cabbage in Smoky Tomatoes & Tahini
Here’s a bold and flavorful recipe for Baked Hispi Cabbage in Smoky Tomatoes & Tahini. This dish elevates the humble cabbage into a gourmet centerpiece, combining the sweetness [...]
Mushroom Wellington Recipe
Ingredients: For the Mushroom Filling: 4 large portobello mushrooms, stems removed 1 tbsp olive oil 2 tbsp unsalted butter (or plant-based butter for a vegan option) 1 medium [...]
Miso-Turmeric Glazed Aubergine
Here’s a delicious and vibrant recipe for Miso-Turmeric Glazed Aubergine, where creamy aubergine (eggplant) is roasted to perfection and coated with a savory, slightly sweet glaze packed with [...]
Chickpea and Aubergine Harissa Tray Bake
Here’s a bold and flavorful recipe for a Chickpea and Aubergine Harissa Tray Bake—a one-pan wonder that’s perfect for a cozy, fuss-free meal. This dish features tender aubergine, [...]
Khow Suey (Burmese Curry Noodle Soup)
Here’s a delightful recipe for Khow Suey, a rich and creamy Burmese curry noodle soup. This plant-based version is loaded with coconut curry broth, tender noodles, and an [...]
Potato skins with speedy baked beans
Ingredients: For the Potato Skins: 4 large baking potatoes 2 tbsp olive oil Salt and pepper, to taste 1 cup shredded cheese (cheddar or vegan cheese) 1/4 cup [...]
Zucchini Rollatini with Quinoa and Chickpeas
Here’s a delicious recipe for Zucchini Rollatini with Quinoa and Chickpeas, a plant-based casserole perfect for cozy dinners or special occasions. This dish features thin zucchini slices filled [...]
