Szechuan Asparagus- Shanghai Style with garlic, ginger,chilies, fermented black beans and roasted peanuts.
Sesame Roasted Asparagus with Shiitakes
Rainbow Chard cooked with blood orange.
Blood Orange Roasted Brussels Sprouts
Mushroom Sriracha Stir Fry- a simple spicy stir fry with loads of flavor
Fall Ratatouille with Paneer and Harissa - a lovely vegetarian side for your holiday table
Kumro Chenchki: Quick Stir Fried Pumpkin with Bengali Five Spice
Say goodbye to canned green beans and hello to: Green Beans with Balsamic Vinaigrette Glaze.
Arbi Fry: Chickpea and Spice crusted Taro
Eggplant with Tomato, Garlic and Mint: light and easy after the holiday indulgence
Roasted Acorn Squash with Mint, Sumac and Sunflower Seeds
Kisir - the traditional Turkish vegan dish in a fancy version by Ottolenghi
Potatoes with Indian Five Spice - quick and with an exotic flavor
Green Beans meets Sumac: a recipe on a whim with beans, tomatoes, almonds and sumac.. delicious.
A salad which definitely wears a stunning look – colorful, vibrant, full of goodness and almost freaky.
Marinated Mushrooms: mushrooms soaked olive oil, seasoned with herbs and spices all ready to be picked up and popped.
Moroccan Carrot & Orange Salad: A Simple Salad with African Flavors.
A quick & delightful Pasta dish- brimming with flavors of fennel, basil & skillet charred tomatoes.
Little Tomatoes with fresh Basil & Fennel Seeds... all combined for a quick aromatic Skillet Charred Tomatoes.
Cheesy Dill Potatoes and Citrus-Braised Brussels Sprouts. Vegan. Learn to love the sprout.