Rice Noodles with Peanut Sauce & Mixed Vegetables

Roasted Root Vegetables

Simple curry is a tasty side dish without the sliminess of okra.

Beet Carpaccio with Goat Cheese, Thyme, and Truffle Oil (scroll down for English)

Pink Beet Dip + Beets 101

Creamy pea soup with wasabi. Vegan. (in Italian, with translator)

Tomatoes pureed and cooked along with sugar to make the best dessert. Looks delectable! Pure Vegan!

Corn chaat- sweet corn and other veggies, better to call it a salad.

Tabbouleh, couscous salad, a healthy and light lunch or dinner.

Yam/Elephant yam grilled perfectly to a golden color for a delicious side.

Delicious coconut flavored gravy with mushrooms and peas.

Copycat Amy’s Mexican Tamale Pies- individual tamale pies that are perfect for an easy dinner.

Pumpkin & Cheesy Baked Potato Casserole. Cheesy, hearty, easy & fast. Makes use of leftover canned pumpkin puree. Vegan, GF

Autumn soup with lemon thyme ready just in 30 minutes. Simple, vegan and gluten-free.

Penne is the best way to use up leftover garden veggies!

A very healthy snack with puffed rice and boiled peanuts that’s so easy to put together.

Spicy Indian Pumpkin preparation for that comforting ‘fall’ evening!

Mashed Spinach, a simple, fat-free dish, that you will love if you like the flavors of garlic and black pepper.

Cauliflower cooked with onions and tomatoes, tastes great with both bread and rice and it’s not deep fried.

Roast Potatoes — So good you’ll wish they were the main course!

Creamy Roasted Vegetable Soup: savory, comforting, and low-calorie!

This quick and easy Korean Lettuce Salad (Sangchu Geotjeori) is a Korean BBQ staple. It’s a perfect combo of sweet, salty, and vinegary.