Welcome to the plant kitchen

Vegan Buddha bowl with roasted chickpeas, quinoa, sweet potato, kale, and tahini drizzle in sage-green ceramic bowl

Vegan tofu scramble with turmeric, spinach, cherry tomatoes and toast in sage-green ceramic bowl

Vegan Breakfast

Vegan black bean burger with avocado and sprouts on toasted bun, cross-section visible

Vegan cashew alfredo pasta with peas and basil in sage-green ceramic bowl

Crispy air fryer tofu cubes with sesame seeds in sage-green ceramic bowl

Vegan Air Fryer

Stack of fudgy vegan brownies with walnuts and crackly top on parchment paper

Black skillet of golden-seared tofu cubes with sesame seeds, scallions, soy-ginger sauce

Small ivory bowl of roasted chickpeas with smoked paprika and sea salt, crispy golden-brown

Deep stoneware bowl of hearty lentil stew with carrots, celery, smoked paprika, fresh parsley

Wide stoneware bowl of roasted sweet-potato cubes drizzled with maple-tahini, sesame seeds

Black skillet of mixed seared mushrooms with garlic slivers, fresh thyme, soy-deglaze

Round white plate of overlapping heirloom tomato slices in red, yellow, green, with basil

Open air-fryer basket of crispy tofu cubes and roasted brussels sprouts, golden caramelized

Round cast-iron skillet of vegan baked ziti with golden cashew-yease crust, fresh basil

Wide bowl of soba noodles in creamy peanut sauce with cilantro, scallions, red-pepper flakes

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