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Recipes
Simple, vegan and vegetarian ways to put those nutrients on your plate, every one built around your daily Hanuvier.
Tuscan White Bean and Rosemary SkilletCreamy cannellini beans simmered with rosemary, garlic, tomato, and wilted greens in a glossy olive oil sauce. Vegan, easy, and ready in 40 minutes. Inspired by the cucina povera tradition of Tuscany.
French Lentil and Mushroom BourguignonA dark, glossy, herb-scented vegan stew inspired by the bistro cooking of Burgundy. French green lentils, cremini mushrooms, pearl onions, and carrots in a rich savory sauce. Wine and no-wine versions included. Ready in 65 minutes.
Italian Chocolate Hazelnut SmoothieA creamy vegan Italian chocolate hazelnut smoothie with cacao, hazelnut butter, banana, chia seeds, and plant-based yogurt. Inspired by the gianduja tradition of Piedmont Italy. Dairy-free and ready in 8 minutes.
Matcha Sesame SmoothieA creamy vegan matcha smoothie with tahini, banana, chia seeds, and plant-based yogurt. Japanese-inspired, dairy-free, gluten-free, and ready in 8 minutes.
MuhammaraA rich Syrian roasted red pepper and walnut dip with pomegranate molasses, Aleppo pepper, and cumin. A classic Levantine mezze dip that is vegan, naturally gluten-free with one swap, and ready in 35 minutes.
Sattu Rose CoolerA creamy Indian sattu drink recipe with rose water, cardamom, and date syrup. Made with roasted gram flour, this traditional high-fiber, high-protein drink is ready in 8 minutes. Vegan and gluten-free.
RatatouilleA classic Provencal vegetable stew of eggplant, zucchini, tomatoes, peppers, onion, garlic, and herbs slow-cooked in olive oil. Fully vegan, deeply satisfying warm or the next day.
Quinoa SolteritoA bright, colorful Andean-inspired salad bowl of quinoa, beans, corn, fresh vegetables, and a lime-cumin dressing. Inspired by the traditional Peruvian solterito from Arequipa. Vegetarian with queso fresco or vegan with avocado.
Pistachio Cardamom SmoothieA creamy, aromatic blend of pistachios, banana, and a careful pinch of cardamom, inspired by centuries of Persian and Indian sweet traditions. Vegetarian as written; vegan with one swap.
MujadaraA beloved Levantine dish of brown lentils, fluffy rice, and deeply caramelized onions seasoned with cumin and allspice. Simple pantry ingredients, extraordinary results.
Berry Rose SmoothieA vibrant pink blend of frozen strawberries, raspberries, plant-based yogurt, and a careful whisper of rose water. Inspired by centuries of floral-flavor tradition. Ready in 8 minutes.
Vegan BibimbapA vibrant Korean-inspired vegan rice bowl with seasoned vegetables, golden pan-seared tofu, and bold gochujang sauce. Fully plant-based, colourful, and deeply satisfying.
GazpachoA chilled Andalusian gazpacho - ripe tomatoes, cucumber, bell pepper, olive oil, and sherry vinegar blended smooth and served cold. Naturally vegan and no-cook.
Misir WatA warmly spiced vegan Ethiopian and Eritrean red lentil stew (misir wat), simmered with berbere - naturally plant-based, comforting, and easy to make.
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