Here’s an easy pasta recipe that boasts bold, bright, flavors from poblano chili peppers and fresh cilantro. Perfect for an outdoor potluck, picnic or backyard cookout.
This nutritious bowl is full of crisp vegetables, briny olives, creamy avocados, quinoa for protein and rounded with a herby zesty vinaigrette. Bonus it makes an excellent make ahead meal for weekly meal preps.
Vegan Cacio e Pepe with a rich and creamy sunflower sauce, lots of black pepper and crunchy chickpeas. Easy to make, nut free and so delicious!
This chimichurri sauce is bright, herby, zingy and refreshing! Drizzle it over crispy potatoes, and your other favourite roasted veggies. Or, toss into salads, pasta salads and buddha bowls to add flavour and brightness to any dish.
While I’ll eat a burrito bowl any day, any season I enjoy it most in summertime because of all the fresh ingredients in peak condition. I swapped out grain for sweet potato in this one and it sure worked marvelously since I love dipping potatoes in salsa.
Delicious parmesan crusted chick’n served over pasta tossed in creamy cajun-inspired sauce with caramelized mushrooms, onions, and peppers. Serve with some lemon wedges for a zesty kick and you’ve got an upgraded vegan version of Cheesecake Factory’s famous Louisiana Chicken Pasta.
It’s that simple, always loved my mum making me this dish, it’s a Punjabi burnt style aubergine, it’s full of flavour, taste and incredibly easy to make.
A quick and easy dinner (or lunch) recipe that combines your favourite pasta with a creamy roasted aubergine sauce and one of spring’s great offerings: fiddleheads!
It’s Japanese & Italian fusion avocado toast using the combination of wasabi, soy sauce, and truffle oil. What’s not to like?
Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!
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