Lebanese Smoky Roasted Eggplant Dip (Baba Ganoush)
A creamy, smoky eggplant dip blended with garlic, tahini, lemon juice, and olive oil.
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A creamy, smoky eggplant dip blended with garlic, tahini, lemon juice, and olive oil.
Fresh rice paper rolls packed with crispy lemongrass tofu, vermicelli noodles, and fresh herbs.
Sautéed garlic mushrooms with fresh herbs served on crispy toasted Italian bread.
Savory steamed tempeh threaded onto skewers and glazed in a spicy, sweet gochujang sauce.
A rich and warming red lentil dal cooked with coconut milk, ginger, garlic, and Indian spices.
A traditional, spicy Ethiopian red lentil stew rich with berbere spice, onions, garlic, and ginger.
Pan-seared crispy tofu coated in a sweet ginger teriyaki glaze, served over rice with steamed broccoli.
Hearty pan-seared tempeh strips glazed in a smoky maple BBQ sauce and served on toasted buns with quick cabbage slaw.
A bright vegan toast with smashed peas, avocado, lemon, mint, dill, radishes, chili flakes, and seeds.
Yellow split peas simmered with turmeric, cauliflower, ginger, garlic, coconut milk, spinach, and lemon.
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