Crispy charred cabbage is smothered in delicious umami rich miso beans and sun dried tomatoes then topped with jammy frizzled onions. It's the perfect meal for cozy winter evenings.
This mouthwatering plant based grain bowl is just as delicious as it is drop dead gorgeous. Heritage purple barley, and a garden full of purple and yellow veggies are drizzled with a delicious vegan cajun sauce for a little Baton Rouge flavor.
Meet the Vegan Savory Sage Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegan sausage made from whole grains and savory herbs.
This is my beany riff on Pollo Guitado, a beloved chicken dish from Puerto Rico and the Dominican Republic. This thick tomato stew gets its signature Puerto Rican flavor from Adobo and Sazon.
This plant based delicious Wellington is loaded with the rich delicious flavor you expect at the holidays. With layers of umami, herbs and a decadent red wine reduction it will please even the heartiest meat eaters at the table.
Dive into the savory delight of our Christmas Lima Bean and Mushroom Bourguignon, a delectable twist on the classic French dish that transcends dietary preferences.
This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. As we delve into this cherished recipe, we'll honor the time-honored traditions of Italian cuisine by starting with dried cranberry beans, which infuse the dish with unparalleled depth of flavor and an exquisite, creamy texture.
