Food

Ingredients: Half a red cabbage, thinly sliced2 sizable carrots, shredded1 red bell pepper, cut into small pieces100g of edamame beans3 green onions, finely sliced2 portions of rice noodlesA handful of fresh coriander, mincedDressing (optional but recommended for added flavor): 2 tablespoons soy sauce1 tablespoon sesame oil1 tablespoon rice vinegar1 teaspoon honey or maple syrup1 garlic

Yields: 5-6 servings Ingredients: 24 oz carrots, skinned and cut8 oz swede (Rutabaga), cubed2 Tbsp olive oilSalt and black pepper, to taste1 tsp cayenne pepper1/2 tsp turmeric2 tsp cumin powder2 tsp paprika1 tsp ground coriander1 large sweet onion, cut into chunks8-10 garlic cloves3 cm piece of fresh ginger, cleaned and chopped2 cups of cooked red

Ingredients: 24 oz medium-sized Brussels sprouts2 tbsp salted butter2 tbsp olive oil1/2 cup shredded Parmesan cheese1 tsp all-purpose seasoning salt (including garlic, salt, pepper, paprika, onion, and oregano)Instructions: Start by preparing the Brussels sprouts. Trim off the end stems and then halve each sprout. Once done, set them aside. Heat your oven to 400°F and

For the Dough: 3 flax eggs (Mix 3 tablespoons of ground flaxseed with 9 tablespoons of water and let it sit for about 10 minutes)5 1/2 cups all-purpose flour1/2 cup warm water (around 110°F)3 packets (0.25 oz each) of active dry yeast2 tablespoons granulated sugar Preparing the Dough: Prepare the flax eggs by combining the

Yields: 5-6 servings Ingredients: 16 oz rigatoni pasta (for a gluten-free version, opt for gluten-free pasta)24 oz fresh pumpkin, skinned and chopped6 garlic cloves4 Tbsp olive oil, divided1 sweet onion, cut into thin rings1 cup plant-based heavy cream2 1/3 cups organic vegetable broth1 Tbsp freshly chopped thyme1 Tbsp freshly chopped sage1 tsp cayenne pepper1 tsp