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Vegan Avocado Pesto Pasta

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Pesto Tortellini Pasta Salad

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Vegan Zucchini Canoes: Mindful Cooking

75g/2¾ oz. bulgar wheat

150 ml/¼ P. boiling water

3 medium tomatoes

2 large zucchini

1½ Tbsp. olive oil

1 small onion, finely chopped

2 garlic cloves, minced

½ × 400 g/14 oz can of chickpeas, rinsed and drained

1 small carrot, diced

2 dried apricots, sliced (or use the fresh ones, pitted)

300 ml/½ P. vegetable stock(separate recipe)

¼ Tsp. (G) cinnamon

½ Tsp. (G) coriander

½ Tsp. (G) ginger

½ Tsp. (G) turmeric

25 g/1 oz sultanas

Freshly chopped coriander

Salt and ground black pepper

(1) Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the bulgar wheat into a bowl, pour in the water, cover the bowl and set it aside for 10-15 minutes until the water is absorbed. Fluff up with a fork.

(2) Meanwhile, cut out the stalk and cut a cross on the base of each tomato. Blanch by putting them in a bowl of boiling water

(3) Slice the zucchini in half lengthways. Use a spoon to carefully scoop out the flesh(don't break the skin), chop and set aside. Lay the hollowed 'canoes' side by side in a baking dish and drizzle with ½ tablespoon of the oil.

(4) Heat the olive oil in a large saucepan over a medium heat and sweat the onions for 5-7 minutes. Add the garlic and after a minute, mix in the zucchini and tomato flesh, chickpeas, carrots, apricots, stock, spices, olives and sultanas. Add the bulgar to the pan and simmer for a further 10-15 minutes until the stock has evaporated. Divide the mixture among the zucchini 'canoes'. Bake for 25-30 minutes. Serve warm, sprinkled with coriander

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Okinawan Milk Tea, (Okinawa, Japan)

½ cup (72 g) Okinawa black/brown sugar or kokuto sugar

5¼ cups (1.25 L) water, divided

(1) To make the syrup, combine the sugar and ¼ cup (60ml) water in a small saucepan over medium-high heat, stirring constantly until boiling.

(2) Reduce the heat to medium-low and simmer until it's really thick, about 4 minutes. Watch carefully. Once thick, remove from heat.

(3) In another saucepan, bring 3 cups (300 ml) water to a boil over high heat. Add the tapioca pearls and cook for 6 minutes, or until they float to the surface. The time may differ depending on the type you get.

(4) Drain the tapioca and add them into the sugar syrup. Turn the syrup on low heat and cook an additional 2 minutes. Remove from heat.

(5) Boil the remaining 2 cups (470 ml) water in a saucepan or kettle. Turn it off and add the black tea. Cover and allow to steep for up to 5 minutes. Strain the tea leaves.

(6) To serve, divide the tapioca pearls and syrup among 4 heat-tolerant glasses. Top with the steeped tea, then the milk. Allow individuals to stir all together. For some extra decadence, top with a little extra frothed oat milk creamer.

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Vegan Chocolate Banana Bread

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This would be perfect for an on-the-go kind of situation or when you don't give 2 fucks in the world about cooking a big meal

Veggie Wraps with Pickled Hummus (Vegan & Gluten-Free)

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Herbs to help you regulate cortisol and stress 🌿🍵🧚

🍃 Chamomile when you have an anxious stomach

🍃 Valerian when your thoughts don’t let you sleep

🍃 Skullcap when you feel muscle tension from stress

🍃 Holy basil when you’ve been high stress for days

🍃 Rhodiola when you feel burnt out from stress

🍃 Gotu kola when stress is causing you brain fog

🍃 Passion flower when you feel irritable and snappy

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The Best Vegan Banana Pudding

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Thai Corn Chowder

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Fluffy, golden, crisp, and packed with flavor, this recipe puts a new spin on vegan French toast! Cooks up in minutes and perfect with your favorite savory toppings. 

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Vegan Sugar Cookie Bars

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Red Curry [Kang Phet] with Rambutan (Vegan)

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Vegan Rad Na (Thai Rice Noodles in Gravy)

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Baked Masala Cashews (Vegan & Gluten-Free)

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Sheet Pan Burrito Bowls

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Vegan Falooda (Indian Rose-Infused Milkshake)

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Simple Sweet & Sour Pathia Curry (Vegan)