Plant-based smoky lentil and veggie bowls over quinoa.

Street-corn inspired tostadas-charred corn, black beans, lime, and a sprinkle of cheese on crisp tortillas.

A cozy tomato-chickpea curry simmered with garam masala and fresh spinach - plant-powered comfort with pantry staples.

Layers of roasted eggplant, tomatoes, and warm Moroccan spices baked until tender, finished with fresh herbs — a rustic, plant-based centerpiece.

Creamy red lentils simmered with turmeric, cumin, and garlic, finished with tender spinach for a nourishing, protein-rich Indian classic.

A traditional Moroccan lentil and tomato soup infused with warm spices, chickpeas, and fresh cilantro — hearty, aromatic, and comforting with every…

Rolled oats baked with eggs, mixed vegetables, and cheese into savory muffin cups—high‑fiber, meal‑prep friendly breakfasts that reheat well for…

Flour tortillas layered with black beans, corn, salsa, and cheese, baked until melty; finished with fresh cilantro.

Broccoli baked in a creamy almond‑milk sauce with dairy‑free cheddar and a crisp breadcrumb top—comforting, high‑fiber, and fully dairy‑free.

Chickpeas simmer with tomatoes, carrots, apricots, cumin, and cinnamon in vegetable broth until saucy; serve with couscous or rice.