Cooking Plant Based, Recipe
Can’t stop, won’t stop eating winter squash. For one, they so incredibly filling and are a perfect centerpiece of any meal. Second, they are buttery, rich and creamy and we love seeing how they transform with just a few simple spices. Today, that spice is...
Cooking Plant Based, Recipe
A good curry stir fry is one of our favorite quick weeknight meals to make. You can use any vegetables to make this, so it’s great for cleaning out the fridge and using up any extra curry paste you have on hand. This would go great with Thai green or Thai red...
Cooking Plant Based, Recipe
Kabocha Squash, or Japanese Pumpkin, is our favorite squash of all time. It’s rich, smooth and buttery. Which is why it fits so well with the creamy and smooth texture of this Thai green curry. We made curry several times while we were in Thailand and this is...
Cooking Plant Based, Recipe
Broccoli Aloo Sabzi | Vegan Broccoli Potato Curry 1 head broccoli (chopped; can also use cauliflower)1 carrot(s) (chopped)2 sweet potatoes (chopped)1 russet potatoes (chopped)1 can chickpeas2 cans coconut milk1 white, red or yellow onion, chopped1 Tbsp garlic (minced...
