Crispy on the outside, soft on the inside. Coated in rosemary and garlic- mmm!

Vegetable Barley Soup ~ Perfect to brighten up a cold, gloomy day.

One pot meal with left over rice along with some peanuts and ridge gourd.

Vada made with Indian spinach. Crispy and delicious!

Roasted Cinnamon-Ginger Delicata Squash. Sweeter, creamier, & much easier to hack into than a butternut.

Cauliflower and capsicum cooked with a blend of spices and ginger, nice side to any bread.

Have these delicious stir-fried potatoes for lunch, dinner or even as an appetizer.

Roast Brussels Sprouts — for people who think they don’t like Brussels sprouts.

A peppery hot potato fry that has a mild crispiness and uses lesser oil when compared to deep frying.

Pieces of raw vegetables rolled in a batter and deep-fried in oil. (in Polish)

Masala Stuffed Baby Eggplants/Brinjals cooked in rich and spicy gravy, very delicious & flavorful curry. Purely Vegan!

Simple and delicious curry with winter melon in a cashew- onion gravy

Brussels Sprouts with Lemon and Poppy Seeds. Give them a try!

These Sweet Potato Chickpea Burgers are healthy and delicious!

Among the Olives – Oven baked Barley With Jerusalem Artichokes, Carrots and Potatoes.

Comfort food made healthy! This low carb “loaded baked potato” soup is made from cauliflower. You won’t even miss the real thing!

The secret to making perfect caramelized onions!

Mushroom and potatoes curry with a blend of spices and flavored with ginger.

When that vegan sits down at your Thanksgiving dinner and stares at you, inch this Vegan Creamed Kale closer to them.