Vegetables

Tofu and Sprouted Moong Buddha Bowl is a healthy, nourishing, filling, and grain-free Buddha bowl loaded with vegetables and fruits.

Cook up this healthy and filling, vegan Couscous with Spiced Zucchini for your meal this week. One of the best ways to use your summer zucchini along with a few other veggies. It can be served as a meal on its own, or as a side to your barbeques or parties.

Zucchini Coconut Lemon Muffins are fresh and moist muffins bursting with lemon and coconut flavor and a perfect way to use the fresh garden zucchini.

Lemon Ginger Zucchini Marmalade is an easy one-pot marmalade made using fresh garden Zucchini, ginger, and lemon.

Jowar Moong Dal Khichdi is a nutrient-dense, filling and comforting khichdi or a one-pot meal made using Jowar or Sorghum and split moong dal. 

Spicy Avocado Mango Bean Salad is a refreshing vegan salad with a medley of sweet and spicy flavors, with a crunchy and creamy texture.

Avocado Stuffed Celery Sticks are light and refreshing low-carb appetizers or side to your mains. They are dairy-free & oil-free snack. 

Farali Kali Mirch Aloo or vrat ke aloo is a simple and quick, dry potato vegetable made using potato and seasoned with black pepper powder.

Bajra Methi Paratha is a Vegan and Gluten-Free, winter favorite flatbread made using Gluten-Free flours, fresh fenugreek leaves, and a few spices.