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.

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

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

Red lentils simmered with onion, garlic, ginger, curry powder, turmeric, carrots, and bell pepper in coconut milk, brightened with cilantro and lime.

Crisp‑edged tofu stir‑fried with broccoli, bell pepper, and onion in a soy‑ginger‑garlic glaze with a touch of honey and sesame—savory, fast, and…

Baked falafel over warm brown rice or quinoa with cucumber‑tomato and red onion, drizzled with lemon‑tahini and olive oil—plant‑based, fiber‑rich,…

Chickpeas simmer with onion, garlic, warm spices, and light coconut milk before wilting in spinach—vegan, fiber‑rich, and weeknight‑easy with…

Red lentils simmer in vegetable broth with sautéed onion, carrot, cumin, and chili flakes, finished with lemon—hearty, peppery, and naturally…

Rice noodles tossed in a creamy peanut‑soy‑lime sauce with garlic, ginger, red chili flakes, scallions, cucumber, and carrot—silky, savory, and fresh.