Today’s featured recipes
Roasted Autumn Root Vegetable and Chickpea Tagine with Saffron Quinoa
A hearty North African-inspired tagine featuring a medley of roasted seasonal root vegetables and spiced chickpeas served over fragrant saffron quinoa. This vegan dish balances warm spices with earthy flavors, showcasing fall produce with a slow roasting method that enhances natural sweetness and texture.
Roasted Butternut Squash and Sage Chickpea Stew
A hearty autumn stew featuring roasted butternut squash, sage-infused chickpeas, and a rich spiced tomato broth. This vegan dish combines roasting and simmering techniques to highlight seasonal flavors and plant-based proteins, perfect for cozy dinners.
Spring Vegetable & Lemon Herb Quinoa Salad with Grilled Halloumi
A vibrant spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa, fresh herbs, and a zesty lemon dressing. Grilled halloumi cheese adds a savory, smoky protein contrast. Perfect as a light lunch or side dish, with a vegan option swapping halloumi for marinated tofu.
Spring Vegetable and Chickpea Tagine with Harissa Couscous
A vibrant North African-inspired tagine featuring tender spring vegetables and protein-rich chickpeas slow-simmered with aromatic spices, served alongside fluffy harissa-spiced couscous. This vegan dish highlights seasonal produce with a warming yet fresh flavor profile, perfect for a healthy and comforting meal.
Spring Pea and Artichoke Risotto with Lemon-Asparagus Tempeh
A vibrant springtime risotto featuring fresh peas and artichokes, paired with lemon-marinated asparagus tempeh for a protein-packed vegan main. Slow-cooked arborio rice is stirred to creamy perfection, highlighting seasonal greens and citrus zest.
Spring Vegetable and Tofu Stir-Fry with Lemon-Ginger Sauce
A vibrant and fresh stir-fry featuring spring vegetables like asparagus, sugar snap peas, and baby carrots, combined with crispy tofu cubes. Tossed in a tangy lemon-ginger sauce, this dish celebrates the flavors of the season with a healthy, plant-based protein option.
Spring Vegetable and Lemon Herb Grilled Tofu Skewers
A vibrant and fresh recipe featuring seasonal spring vegetables marinated with lemon and herbs, paired with grilled tofu skewers. Perfect for a light, vegan-friendly meal that highlights the flavors of the season through grilling, adding a smoky depth without overpowering the natural freshness of the produce.
Autumn Spiced Harvest Buddha Bowl
A vibrant Buddha bowl featuring roasted seasonal root vegetables, quinoa, and spiced chickpeas, drizzled with a tangy maple-tahini dressing. This vegan recipe highlights autumnal flavors and combines roasting and assembling techniques for a nutritious, colorful meal.
Roasted Butternut Squash and Chickpea Tagine with Herb Couscous
A warming autumnal Moroccan-inspired tagine featuring roasted butternut squash and spiced chickpeas, served over fluffy herb-infused couscous. This vegan dish highlights seasonal produce and employs roasting and simmering techniques to develop deep flavors.
Spring Asparagus and Chickpea Stir-Fry with Lemon-Tahini Sauce
A vibrant and healthy stir-fry featuring tender spring asparagus and protein-rich chickpeas, tossed in a zesty lemon-tahini sauce. This quick and easy dish celebrates seasonal produce with a delightful balance of flavors and textures, perfect for a vegan main course or a light lunch.
Roasted Autumn Root Vegetable and Tempeh Bowl with Maple-Tahini Dressing
A hearty and wholesome bowl featuring seasonal roasted autumn root vegetables paired with marinated tempeh, tossed in a creamy maple-tahini dressing. This vegan and gluten-free dish combines roasting for depth of flavor with fresh toppings for texture.
Charred Fall Vegetable and Lentil Medley with Smoky Maple Glaze
A vibrant autumn-inspired dish featuring char-grilled seasonal vegetables and protein-rich lentils tossed in a smoky maple glaze. This recipe highlights roasting and grilling techniques to enhance natural flavors while keeping it vegan and nutritious.