Chickpea Coconut Curry with Bok Choy
A creamy red curry with chickpeas, potatoes, zucchini and bok choy simmered in coconut milk and finished with cilantro and sesame. Fully plant-based and done in 45 minutes.
Steak
Three-Bean Vegan Chili
A thick, smoky chili with kidney, black and pinto beans, sweet corn, carrots and red pepper, finished with a swirl of dairy-free yogurt, toasted seeds and parsley. Served with hearty rye bread.
Falafel Wrap
Crispy chickpea fritters wrapped with fresh vegetables.
Cheesy Bean and Corn Quesadillas
Big flour tortillas stuffed with kidney beans, corn, tomato and melted Monterey Jack, crisped in a grill pan. Served with a quick avocado-lime sauce for an easy budget dinner.
Colorful Buddha Bowl
Healthy, colorful, and super filling.
Vegetable Ratatouille
Rustic French stewed vegetable medley.
Mango Sticky Rice
A sweet and creamy Thai dessert.
Creamy Shrimp Fettuccine with Broccoli
Tender shrimp, broccoli and sweet red pepper tossed with fettuccine in a silky garlic-Parmesan cream sauce. Ready in 35 minutes.
Country Sourdough Loaf
A crackly, open-crumbed country loaf made with bread flour, a little whole wheat and an active starter, cold-proofed overnight and scored with a simple cross before baking in a Dutch oven.
