The toasty, salty-sweet, and slightly funky miso works its umami magic on the three kinds of fresh cheese in this no-bake cheesecake. If you like salted caramel ice cream, you will love this.
Eating more vegetables instead of animal products is not only good for our health, it is also better for our planet’s environment. Read why in this great article by the Guardian.
A satisfyingly chewy wild rice salad with cranberries, pine nuts, and a roast garlic-infused dressing is accompanied here by miso-glazed portobello mushrooms.
Despite its simplicity, this whipped feta dip has a depth and complexity of flavour that cries out for something crisp and crunchy to be dipped in and lifted to your waiting lips. The black rice waffles are the perfect vehicle.
A spicy Sichuan málà style sauce gets drizzled over smoky grilled eggplant. Serve this Sichuan eggplant with rice, or use it as a side or appetiser.
Freshly cooked white beans, marinated in a smoky and spicy infused olive oil, sit atop a fresh and sweet pea and herb mash. These are two very different components that lift each other to new heights.
A dish of potato, rice, and tomato sauce doesn’t sound anywhere near as impressive as this potato risotto al salto with roasted tomato sauce turned out to be. Pan-frying leftover potato risotto transformed it from something good to something outstanding.
With two of the worlds healthiest foods together in one delicious stew, there is no excuse not to try this vegetarian kimchi stew recipe. Nutrient-dense and probiotic-rich kimchi works together with fibre and protein-loaded beans to create a truly nutritious and delicious kimchi jjigae.
The sweet and juicy cherry tomatoes perfectly complement the polenta croutons with their crunchy exterior and creamy centre. A balsamic vinaigrette brings a touch of acidity to draw everything together.
These black and white beans exhibit an earthiness complemented by a vegetarian broth infused with the heavenly spices and aromatics that make Vietnamese veggie pho so distinctive.
Agedashi is silken tofu encased in a gelatinous yet crisp coating of potato starch and swimming in umami-packed tsuyu. The truffled mushrooms add delicious complexity to this already luxurious agedashi tofu recipe.
The crisp golden surface encases a slightly chewy and intensely flavoured centre. The banana, walnuts, cacao nibs, and sourdough starter contribute their unique strengths to shape these awesome sweet sourdough waffles.