This lovely, vegan green tabbouleh is loaded with fresh spring ingredients and lots of flavour, and it only takes a few minutes to put together.
Mango season is always the best time of year and I find a way to incorporate mangoes into just about everything.
A simple and quick vegan new potato and strawberry salad with a minty-lemony avocado dressing to celebrate the best produce of the season.
Last night I used the rest of the COSTCO pack of canned chicken that Paul bought before I moved back from California to make our lunches for today.
You only need 4 ingredients for this fancy vegan avocado and banana pudding.
Vegan mini herbed tofu burgers with asparagus, avocado and watercress salad make a wonderful light and healthy spring lunch or dinner.
A blog about Indian and International cuisine, with simple steps and catchy pictures.