- Sun-dried tomato pasta with corn
- Ravioli in ginger-fennel broth
- Thai basil chickpea salad
- Creamy Dijon chickpeas & mushrooms
- Saffron butternut squash confit lentil bowl
- White acorn squash in charred fennel-tomato broth
- Tahini-miso shiitake broth
- Warm mushroom & frise salad
- Beet ricotta dumplings with dilly yogurt
- Mango cauliflower curry
Book
The Plant-Based 5-Ingredient Cookbook: Fast & Flavorful Recipes Made Vegan
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Paperback
$26.99
- Sun-dried tomato pasta with corn
- Ravioli in ginger-fennel broth
- Thai basil chickpea salad
- Creamy Dijon chickpeas & mushrooms
- Saffron butternut squash confit lentil bowl
- White acorn squash in charred fennel-tomato broth
- Tahini-miso shiitake broth
- Warm mushroom & frise salad
- Beet ricotta dumplings with dilly yogurt
- Mango cauliflower curry
Paperback
$26.99