A hearty cremini mushroom marinara sauce with a generous helping of fresh basil, garlic, onion, and bell peppers, served with your favorite pasta.
Shanghai Fusion Rice Bowl with Sesame Eggplant Stir Fry, Spicy Miso Tofu Stew, and Yu Choy Shiitake Sauté on a bed of brown rice.
A trio of dips with guacamole, corn pico de gallo, and chili cashew cheese served with pan-fried tortilla chips and Belgian endives.
Feel strong and fit as a ninja with this delectable bowl of broccoli pepper stir fry, sweet and spicy sesame tofu, ginger snap peas, saffron shiitake mushrooms, and kimchi on a bed of wild rice.
A deliciously creamy vegan mushroom and baby broccoli orzo with basil, peas, and homemade garlic herb cashew cheese, coconut milk, jazzed up with hints of lemon and top notes of mint, topped with freshly chopped scallions.
This creamy orzo was so mouthwatering and satisfying friends! The lemon and mint combination definitely kicks up the flavor profile up a notch. The garlic, basil, and herbes de provence gave the cashew cheese sauce the perfect savoriness. I’m not usually a fan of black peppercorn, but it accented the flavors of this orzo incredibly well.
For the non-vegans out there who are looking for a healthier dairy-free alternative, this dish is ideal to try. I was told that you can’t even tell this dish is vegan! As for my vegan friends, I’m sure I don’t have to tell you about the miracle that is cashew cheese.
A zesty edamame spaghetti medley with fresh kale, garlic, red onion, basil, succulent cremini mushrooms, roma tomatoes, green and orange bell peppers, edamame beans, sweet corn, and fresh squeezed lime juice, topped with chopped scallions for a delightful zing.
A savory saffron rosemary fried rice with napa cabbage, red bell pepper, Shanghai bok choy, red onion, and succulent oyster mushrooms, topped with scallions and black sesame seeds.
Hot damn you guys, this dish blew my mind and made my taste buds sing! The saffron and rosemary were an exquisite flavor profile and a great fusion twist on a traditional fried rice. Growing up in a Chinese-American household, fried rice was a family staple.
A brown rice medley topped with napa cabbage and shiitake mushroom stir fry, daikon radish salad with peas and scallions, spinach and mushroom sauté, and bean curd and celery stir fry with red bell peppers.
This Buddha Bowl was so yummy to eat, but the prep was like an hour long julienne session from hell. It was so worth it though! For my friends looking to practice those knife skills, this dish is perfect for you.
A mouthwatering, creamy and tangy chickpea spinach curry with heaps of spices and zesty lime juice.
This dish is every spice lover’s dream! Leftovers are great for eating with tortilla or pita chips. I was definitely in a feel good haze for a good 30 minutes after eating this curry. I definitely was guilty of eating it for almost every meal for about 3 consecutive days.
Sautéed kale with garlic, baby bella mushrooms, and pan-roasted red round radish.
This colorful seasonal vegan dish is a little bit sweet, a dash savoury, a touch garlicky, and a whole heaping bundle of delicious!
A delectable, satisfying buckwheat soba noodle soup bowl with napa cabbage, daikon radish, red onion, celery, and tomatoes, topped with fresh scallions.
Oh. Good. Heavens. Guys, this noodle soup is off the chain! It’s insanely easy to prepare and will have your inner foodie singing. The tomatoes and celery make an incredible veggie broth. The infusion of rice vinegar and red pepper flakes gives it an additional dimension of flavor.
A flavor-packed, tastebud tingling peas and lentil curry with tomato, basil, ginger, garlic, and onion, served with toasted garlic naan.
Fiesta Quinoa Bowl with roma tomatoes, red onion, corn, orange bell pepper, black beans, basil, topped with scallions.
This southwestern inspired bowl is delightfully homey and hearty, and surprisingly quick to throw together if you’re looking for a minimal prep, healthy meal.