Ginger Peach Green Smoothie – my all-time favorite smoothie!

Flavorful curry with a blend of veggies,soya chunks along with chickpeas. Perfect accompaniment for roti and rice

Crispy baked Eggplant Fries – a tasty terrific snack!

Roasted autumn vegetable soup made with sweet potatoes, parsnips, and turnips, and drizzled with crème fraîche and olive oil.

Crunchy Veggie Wraps {vegan, dairy-free}

Lentils and Rice make an easy vegan dinner, plus a Planet Rice giveaway

Curried Green Tomatoes — a spicy way to use end-of-season tomatoes

Baked Spring Rolls – crispy, spicy, savory, easy-to-make, healthy & low-fat! So delicious even without the frying!

Parmesan Zucchini Gratin – a crispy-cheesy way to use up the abundance of zucchini!

You will never buy another jar of pickles again after tasting these slightly sweet and spicy pickles.

A savory vegetable loaf brimming with summer squash, zucchini and carrots.

Did you know you can eat kale raw, with all its vitamins intact? Try this easy marinade enriched by the sweet tart of pomegranate

Vegan burgers made from squash, peas, carrots, broccoli, spinach, and a few more of your favorite things.

Red Curry Pumpkin Pilaf

This aubergine, red pepper sandwich spread is probably the best thing that ever happened to mankind. Curious yet?

A delicious Sunday meal idea for the colder season: Cabbage and Taleggio Crespelle!

Open faced eggplant sandwiches; I don’t think I’ve ever been so enamored with the eggplant! When cooked right, it is tender & meaty.

Stuffed eggplant baked with melted Parmesan cheese (in Italian with translator)

A hearty salad that teeters between the flavors of summer and fall.

Homemade easy Korean cucumber kimchi (spicy!) – vegetarian