Baked eggplant


Serves 2

  • Eggplant/ aubergine, cut lengthwise- 1 no.

  • Tomato, chopped- 1 cup

  • Garlic, minced- 2-3 cloves

  • Cumin powder- 1 tsp

  • Chili powder- 1 tsp

  • Coriander leaves, chopped- A bunch

  • Olive oil- 2 tbsp

  • Salt and pepper to taste


  1. Preheat the oven to 230 degree Celsius.
  2. Line the baking tray with parchment paper. Put the sliced eggplant on top.
  3. Mix chopped tomatoes, garlic, cumin powder, chili powder, salt and pepper. Put this mixture on top of the eggplant.
  4. Drizzle the olive oil on each eggplant.
  5. Bake for 15-20 mins.
  6. Garnish with coriander leaves before serving.

Pumpkin and Carrot soup


Serves 4

  • Olive oil- 30ml

  • Onion, chopped- ½ cup

  • Garlic, finely chopped- 2-3 cloves

  • Pumpkin, chopped into 1-inch pieces- 1 cup

  • Carrots, chopped- ¾ cup

  • Vegetable stock or water- To cook

  • Plant-based cream- ½ cup

  • Salt and pepper, to taste

  • Spices, cumin, turmeric, chili powder- as per taste

  • Roasted sunflower seeds, for garnish (optional)


  1. On a medium heat fry onion and garlic for 2 to 3 minutes.
  2. Add pumpkin, carrot, and cook for 5 minutes, stirring occasionally.
  3. Add vegetable stock/water and spice mix. Use spices of your preference and mix everything together. Lower the heat and cover. Let it simmer for 25 minutes.
  4. Remove the soup from heat. Blend the soup using an immersion blender.
  5. Add cream and check for seasoning. Add salt and pepper as per taste preference.
  6.  Serve hot in bowls. Garnish with a swirl of cream and sunflower seeds

Avocado-Quinoa lunch bowl


Serves 2

  • Avocado- 1No.

  • Quinoa- 1 cup

  • Baby spinach- 1 cup
  • Chickpea (soaked overnight)- ½ cup

  • Sweet potato- 1no.

  • Cherry tomatoes- ½ cup

  • Lime- 1no.

  • Sesame seeds- Optional


  1. Cook Chickpea, quinoa and sweet potato separately. Use seasoning of your preference.
  2. Chop avocado and cherry tomatoes and keep aside. Use lime juice to prevent avocados from oxidising.


  1. In a bowl, arrange all the cooked and chopped ingredients together.
  2. Use lime juice, salt and pepper and mix everything together. Drizzle a little bit of olive oil if preferred.
  3. Serve immediately.

Mexican Lentil Soup


  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 2 cups diced tomatoes and the juices
  • 2 diced green chillies
  • 2 cups green lentils, rinsed and picked over
  • 8 cups vegetable broth
  • 1/2 teaspoon salt
  • dash (or more) hot sauce,
  • fresh cilantro, for garnish
  • 1 avocado, peeled, pitted, and diced 


Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.

Add tomatoes, chillies, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.

Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.

High Protein Vegan Salad



  • 400gm green kidney beans (or red ones, if greens aren’t available)
  • 400gm lentils
  • 1/4 cup tomatoes
  • 2 tbs peanut butter
  • 1 tbs tahini
  • 1 tbs tamari
  • 1 tbs vinegar
  • 2 tbs hot sauce


  • Whisk together all ingredients in a bowl until they come together to a smooth dressing.

Mix beans, lentils and tomatoes. Top with dressing and enjoy!

Curried Sweet Potatoes With Chickpea

1 large sweet potato
2 cups thinly sliced cabbage
1 (15-oz) can chickpeas, rinsed, drained, and dried
1/2 cup finely diced red onion
1 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp avocado or melted coconut oil
1/2 tsp sea salt
2 Tbsp curry powder
1/2 tsp garam masala

For serving: 2-3 cups kale
1/4 cup tahini


Preheat oven to 410 degrees F (210 C)
Add sweet potato wedges, cabbage, and chickpeas to the pan. Top only the veggies (not the chickpeas) with the diced onion. Then sprinkle garlic and ginger over the whole pan (including the chickpeas).
Drizzle with oil, sprinkle on salt, curry powder, and garam masala.
Use your hands to toss each section (sweet potatoes, cabbage, and chickpeas separately), to fully coat with oil and seasonings.
Bake for 30 minutes, then remove from oven, toss chickpeas and cabbage (separately), and flip sweet potatoes to ensure even baking. Return to oven and bake for an additional 10-15.
To serve: Steam kale. Drizzle on the tahini.

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