Roasted beets and plums atop of bulgur, nuts and mint makes a vibrant salad that is a complete meal with tons of flavour.

These creamy eggplant tomato stacks are decadent without being greasy. Gluten-free, vegan, and ready in under 40 minutes.

Swimming in a creamy and nutty sauce of tomatoes, red wine, and a vegan roux, this mushroom stew is comforting.

An incredibly moist and fragrant vegan spiced apple butter cake with the scent, taste, and feel of autumn.

Creamy, zesty and full of spark, this purple cabbage and pickled mushroom salad is the perfect mélange of textures for fall.

These garlic dill pickles are redolent with the heat of dry chilies, fragrant herbs, and a strong brine.

With a flaky crust and a filling that can change based on whatever fruit or berries you have on hand, this is simple but impressive galette.

Tofu in creamy zucchini and mushroom sauce cooked slowly in a heavy-bottomed pan. Vegan sour cream lends this a comforting flavour.

With a perfect crumb and a moist exterior, the faint whisper of ginger and the aroma of fruity oil, this apple olive oil cake is all good.

These gluten-free walnut and chocolate cookies are simple, chewy, airy, and full of an intensely unique chocolate flavor

Zesty and packed with dill, these pickled green beans swim in a simple brine alongside garlic, mustard seeds and whole chillies.

Spring in a bowl! Lemony broth with peas and lively sorrel, spiked with citrus zest and crowned with rice and fresh herbs.

Bursting with dill and silky zucchini, these gluten-free and vegan fritters make a lovely breakfast, lunch or dinner.

This simple Circassian recipe is a mouth-watering, creamy morsel of fried cheese, seared to perfection inside a crispy gluten-free exterior.

Made with homemade ale, fresh spices and whole grains, this bread comes together in a pinch and is a joy to serve and eat, alone or with company.

A pillowy sourdough focaccia of various flours makes a perfect bed for a topping of cherry tomatoes and crispy purple onion.

Crisp cucumber, sharp pickled beets and purple onion are enveloped in a tangy yogurt sauce and sprinkled with fresh dill.

Dairy and grain-free, these vegan stuffed mushrooms are juicy, piquant, and full of fresh flavours, sundried tomatoes, tofu and herbs.

Vegetarian plov is a festive dish that combines Eastern spices and flavours with a Russian love of dried fruits, starch and root vegetables.

A light, creamy and cool lemon cashew vegan cheesecake is draped with silky mango sauce and rests on a gluten-free crust.