Vegan - Page 2

A silky roasted zucchini and tomato soup with garlic, basil, and deep roasted vegetable flavor.

A bright, chunky zucchini salsa with roasted zucchini, juicy tomatoes, jalapeno, lime, and cilantro.

A small-batch whole grain sourdough starter made with flour, water, patience, and clear daily cues for bubbles, rise, and readiness.

Thinly sliced russet potatoes brushed with seasoned olive oil and baked until golden, crisp at the edges, and tender inside.

A smooth New Mexican red chile enchilada sauce made with Chimayo chile powder, garlic, oregano, and warm broth.

Tender homemade flour tortillas made with simple pantry staples, hot water, and a quick skillet cook.

A creamy coconut curry pumpkin soup with ginger, warm spices, full-fat coconut milk, and lime, ready in about 35 minutes.

Juicy browned mushrooms topped with garlicky cauliflower crumbles, fresh parsley, and a savory pan finish.

A meatless Thai basil beef roll filled with savory vegan crumbles, rice, cucumber, fresh herbs, lime, and chili oil.

Creamy coconut popsicles sweetened with pure maple syrup and dipped in a crisp dark chocolate shell. Dairy-free and simple.

Rich chocolate popsicles made with coconut cream, sweetened condensed coconut milk, and cocoa powder.

Crisp cucumber salad with sweet peppers, sesame ginger dressing, chili crisp, and everything seasoning. Ready in 10 minutes.