Indian
Ingredients: * 2 cups spinach leaves, washed and chopped * 200g firm tofu, cubed * 1 onion, finely chopped * 2 tomatoes, pureed * 2 cloves garlic, minced * 1-inch ginger, grated * 1 green chili, chopped * 1 teaspoon garam masala * 1/2 teaspoon turmeric powder * 1/2 teaspoon cumin powder * 1/2 teaspoon coriander powder * 1/
Thai
Ingredients: * 8 oz rice noodles * 2 tbsp vegetable oil * 1 cup diced tofu * 1 cup bean sprouts * 1/4 cup chopped peanuts * 4 green onions, chopped * 1/4 cup chopped fresh cilantro * 1/4 cup lime juice * 3 tbsp soy sauce * 2 tbsp brown sugar * 2 cloves garlic, minced * 1
Dessert
Ingredients: * 2 cups vegan graham cracker crumbs * 1/2 cup melted vegan butter * 1 1/2 cups raw cashews, soaked in water for 4 hours and drained * 1/3 cup coconut oil, melted * 1/2 cup maple syrup * 1/4 cup coconut cream * 1/4 cup lemon juice * 1 teaspoon
Mexican
Ingredients: * 2 cups black beans, soaked overnight * 1 onion, chopped * 2 cloves garlic, minced * 1 jalapeno pepper, seeded and chopped * 1 red bell pepper, chopped * 1 can diced tomatoes * 1 tablespoon chili powder * 1 teaspoon cumin * 1 teaspoon paprika * 1/2 teaspoon oregano * 4 cups vegetable broth * Salt and pepper,
Mediterranean
Ingredients: * 2 large eggplants * 2 tablespoons olive oil * 1 onion, chopped * 2 cloves of garlic, minced * 1 bell pepper, diced * 1 zucchini, diced * 1 cup cooked quinoa * 1 can diced tomatoes * ¼ cup pitted kalamata olives, chopped * 1 tablespoon chopped fresh parsley * 1 teaspoon dried oregano * Salt and pepper to taste
American
Ingredients: * 1 block of extra firm tofu, pressed and cubed * 2 tablespoons vegetable oil * 1 bell pepper, thinly sliced * 1 carrot, thinly sliced * 1 onion, thinly sliced * 2 cloves of garlic, minced * 1 tablespoon fresh ginger, grated * 2 tablespoons red curry paste * 1 can (400ml) coconut milk * 1 tablespoon soy
Chinese
Ingredients: * 1 block of firm tofu, cut into bite-sized cubes * 1 cup pineapple chunks * 1 green bell pepper, sliced * 1 red bell pepper, sliced * 1 yellow bell pepper, sliced * 1 onion, sliced * 3 cloves of garlic, minced * 1 tablespoon cornstarch * 1/4 cup soy sauce * 1/4 cup rice vinegar
Italian
Ingredients: * 1 pizza crust * 1 cup vegan pesto * 1 cup cherry tomatoes, halved * 1 cup vegan mozzarella cheese, shredded * Fresh basil leaves, for garnish Instructions: 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. 2. Roll out the pizza crust on the
Seasonal
Ingredients: * 2 cups all-purpose flour * 1 cup granulated sugar * 1 ½ teaspoons baking powder * ½ teaspoon baking soda * ½ teaspoon salt * 1 cup fresh cranberries * Zest of 2 oranges * ¾ cup freshly squeezed orange juice * ½ cup vegetable oil * 1 teaspoon vanilla extract * 1 tablespoon flaxseed meal + 3 tablespoons water (flaxseed egg substitute) Instructions: 1.
Japanese
Ingredients: * Assorted vegetables (such as carrots, eggplant, sweet potatoes, bell peppers) * 1 cup all-purpose flour * 1/2 cup cornstarch * 1 teaspoon baking powder * 1/2 teaspoon salt * 1 cup ice-cold sparkling water * Oil for frying Instructions: 1. Prepare the vegetables by cutting them into bite-sized pieces or thin slices. 2.
Indian
1. Ingredients: * 14 oz (400g) firm tofu, drained and cubed * 1 cup tomato puree * 1 large onion, finely chopped * 3 cloves garlic, minced * 1-inch piece of ginger, grated * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon turmeric powder * 1/2 teaspoon paprika * 1/4 teaspoon cinnamon * 1/
Thai
Ingredients: * 1 cup sticky rice * 2 ripe mangoes, sliced * 1 cup coconut milk * 1/2 cup sugar * 1/2 teaspoon salt Instructions: 1. Wash the sticky rice and soak it in water for at least 2 hours. 2. Drain the water and transfer the rice to a steamer lined with