Pumpkin breakfast cookies are made with oats, wheat flour, and freshly grated pumpkins. They are soft, cakey, and perfect for fall breakfast

Have more pumpkins for this fall, try these smoothies or pudding. They are combined with chia seeds and coconut milk to give a healthy start

Blueberry Scones are no butter, no egg, no heavy cream, and no oil scones. These scones are easy to prepare, mix and bake

Tofu in spinach gravy is a healthy option to include spinach and protein in your diet. The coconut oil enhances the flavor of the gravy.

Hibiscus lemonade is a vibrant natural color with lemonade and a delicious beverage for gatherings or as a simple drink.

Amaranth pancakes are naturally gluten-free and are rich in protein and loaded with anti-oxidants.

Mushroom & Spinach Tofu Scramble is a protein-filled breakfast. It is a great way to fuel your body in the morning.

Chia jam is an easy, healthy jam ideal for breakfast, chia Jam can be prepared with any berries like blueberry, strawberry, blackberry…

Carrot Oatmeal Pancake is the perfect breakfast to prepare in the busy mornings. The vibrant color of the carrots makes them special.

Ethiopian platter is a very healthy vegan platter with lentils, vegetables, and fermented flatbread Injera.

Stuffed mushrooms are the perfect party appetizers, which can be made ahead, and keep them in the oven when you are ready to serve.

Ethiopian split pea stew is a traditional recipe of Ethiopia with mild spice, warm and comfort stew served with Injera or rice.

Ethiopian dishes have a variety of vegetarian/vegan options and are usually served with Injera a popular Ethiopian fermented flatbread.

Injera is a traditional flatbread of Ethiopia made from Teff flour. We are following the authentic, traditional recipe of Injera.

Whole cauliflower in the vegan makhani sauce is a perfect centerpiece on your table during holidays. The cauliflower absorbs the aroma.