Appetizer, Dip, Snack, Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan Ingredients 1 medium eggplant* Sea salt Olive oil (for roasting) 2-3 Tbsp lemon juice (1 medium lemon yields … More
Category: Vegetarian
Tsaziki (Michael, Paris)
Another “dip” recipe. Hope you enjoy! Ingredients 400g of Greek yoghurt (10% fat) 1 grated cucumber 2-3 crashed and tightly … More
Vegetarian Sausage Pasta (Melissa, Aberdeen)
Penne pasta in a creamy tomato and mascarpone sauce with Quorn sausages and mushrooms. Ingredients Around 350ml of penne pasta. … More
Mushroom Cream Pasta (Quang, Tampa)
INGREDIENTS Shallots A few teaspoons of wine Salt and pepper Herbs: oregano, basil 2-3 cloves of garlic Chopped mushrooms, the … More
Black Sesame Kidney Bean “Hummus” (Michael, Paris)
I know: calling something without chickpeas hummus is controversial, but because i did not have the main ingredient one day, … More
Lazy Pizza (Fernanda, São Paulo)
I’ve learned during lockdown, and is amazingly delicious, crispy and light, depending on what you add on top Ingredients 2 … More
Winter Mushroom Roast Recipe (Mia, New York)
Warm, hearty, and flavorful – a great centerpiece dish. INGREDIENTS 3 Onions 2 pounds of mushrooms of choice (not shiitake) … More
Tropical Salad (Quang, Tampa)
This is a colorful, tropical salad that’s fresh, energizing, and nutritious! INGREDIENTS 1 ripe mango 1 ripe avocado 1 grapefruit … More
William Pear Crumble (Michael, Paris)
A super simple and effective recipe for 2 portions. You can serve it French style with crème fraîche or American … More
Crispy Lemongrass Tofu (Thao, Tampa)
An interpretation of a classic Southern Vietnamese vegan dish that goes well with rice. INGREDIENTS 2 boxes of soft tofu … More