Archives: Recipes

Dive into the flavors of the Mediterranean with Myila’s Aubergine Boats at Anchor. These boats are stuffed with a savory mix of sautéed aubergine, onions, garlic, and zucchini, beautifully spiced with cumin, coriander, turmeric, cinnamon, and a hint of cayenne. The filling is brightened with fresh mint and cilantro, and topped with a crispy breadcrumb crust made from pita, shallot, garlic, thyme, and a squeeze of lemon juice. This dish is a delightful fusion of textures and flavors, perfect for any occasion.

Discover Maritzaʼs plant-based twist on the traditional Welsh favorite with her delightful Welsh cakes. Made from a nutritious blend of whole grain flour, almond meal, and coconut flour, these cakes have a hearty and robust base. They are lightly sweetened with unrefined sweetener and flavored with ground cinnamon, nutmeg, and a hint of citrus zest, adding craveable tastes to this flaky treat. Perfect as a snack or a comforting breakfast, these Welsh cakes strike a beautiful balance between spice, sweetness, and substance, all while being completely plant-based. Enjoy them freshly made and warm from the skillet or at room temperature for a convenient, tasty treat.

Savor the flavors of the American South with Rosieʼs Mushroom Étouffée, a plant-based twist on a classic dish. This comforting recipe begins with a base of avocado oil and organic einkorn wheat flour, creating a traditional roux. The essential “holy trinity” of Cajun cooking — green bell peppers, white onions, and celery — brings bold, foundational flavors, while a mix of spices such as paprika, garlic powder, onion powder, and a touch of cayenne pepper adds depth and warmth. Enriched with tomato paste, kelp granules, and vegetable broth, the sauce beautifully coats the hearty mushrooms, delivering a rich umami experience. Garnished with green onions, fresh parsley, and a splash of Louisiana hot sauce, this étouffée offers the ideal kick of heat in a nourishing and satisfying plant-based meal.

Our Jalapeño Poblano Salsa Verde is a vibrant, spicy delight that's sure to elevate any dish. This zesty condiment combines the kick of jalapeño and poblano peppers with the crisp freshness of green bell pepper and red onion. A splash of lime juice adds a tangy twist, while cilantro brings a burst of herby flavor. Perfectly balanced with a pinch of salt, this salsa is ideal for those who love to add a bit of zest and a lot of flavor to their meals.

Discover a delicious blend of flavors with Lianaʼs Hungarian-Middle Eastern Stuffed Peppers. Begin with a savory filling of organic brown rice and vegan ground meat crumbles, seasoned with Hungarian paprika, ground cumin, and dried basil, then add sautéed yellow onions and garlic. The mixture is packed into sweet organic bell peppers, topped with a rich tomato sauce, and sprinkled with vegan cheese for added creaminess. A touch of vegan mayonnaise and a sprinkle of red pepper flakes give these stuffed peppers a delightful finish, making them a perfect, hearty meal with a fusion of global tastes.

Ocean’s Blueberry Chia Porridge is the ideal choice for a nourishing breakfast or a delicious snack at any time. This simple dish is loaded with the goodness of chia seeds and blueberries, both celebrated as superfoods. When soaked, chia seeds swell into tender pearls with a crunch at their core. They’re a rich source of omega-3 fatty acids and provide plenty of fiber and protein. The addition of blueberries boosts the nutritional value even further. Each serving of this porridge delivers 5 grams of omega-3 fatty acids, 13 grams of fiber, and over 8 grams of protein, along with an abundance of antioxidants and flavonoids. It’s a wonderfully energizing way to start your day or to recharge anytime!

Yachae Jeon, also known as Korean vegetable pancake, is a delightful and colorful dish originating from Korea, where "Yachae" means vegetables and "Jeon" refers to a pancake or dish made by pan-frying ingredients in oil. This savory pancake is a versatile dish, often enjoyed as a side dish, appetizer, or light meal, and is especially popular during Korean festivals and celebrations. As the vegetables crisp up in a pan, they become tender and flavorful while retaining a slight crunch making it a hearty, yet delicate vegetable pancake that is perfect to enjoy for any occasion!

In Japan, Okonomiyaki, which translates to "whatever you like," is a beloved pancake traditionally prepared with a batter of wheat flour, eggs, cabbage, and various proteins. We've given these scrumptious vegetable pancakes the plant-based treatment by using chia eggs and organic buckwheat flour for the batter. Enriched with plant-based dashi broth to capture the authentic umami flavor, these pancakes are generously filled with shredded yam, green cabbage, and green onion, and are paired with a delicious zingy and creamy tahini-based sauce that is perfect for dipping. Topped with a dash of coconut aminos, pickled ginger, and Gomasio for an extra burst of flavor, this Okonomiyaki is a veggie-rific pancake that is worth a try!

Zucchini Fritters offer a delightful mix of nutrition and flavor, crafted from omega-3-rich flaxseed meal eggs and packed with the goodness of zucchini, organic oat flour, and a touch of nutritional yeast for a subtle umami flavor. Fresh green onion and dill add a burst of flavor and freshness. Accompanied by a creamy, plant-based yogurt sauce with garlic, lemon juice, and a hint of salt, these tantalizing fritters are a harmonious blend of savory and fresh, making for a perfect light meal or appetizer that's both wholesome and satisfying.