These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you.
These Smashed Brussel Sprouts are flattened so that they become extra crispy when roasted in the oven. Drizzled with the most amazing Lemon Tahini Sauce.
Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.
This Roasted Fennel Pasta recipe features fresh linguine tossed in a light lemon sauce with roasted fennel. It’s topped with dollop of ricotta cheese for extra richness.
This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It’s a healthy (vegetarian + vegan) dinner or lunch.
These vegetarian Yumm Sauce Bowls are loaded up with all the toppings and drizzled with a creamy curry & cumin spiced chickpea sauce inspired by Cafe Yumm! in Eugene, Oregon.