Vietnamese savory crepes with pickled carrots, panfried eggplant, mung bean sprouts, fresh herbs and caramelized chili dressing. Vegan, gf

Authentic Nordic sourdough rye. Hearty and filling loaf full of healthy seeds and whole grain rye berries. Vegan. yeast free.

If you love dark chocolate and subtle burn of Sichuan peppercorns these roasted cocoa and Sichuan chili oil cookies are for you! Vegan

Make the most of the winter citrus season with this stunning gingery blood orange upside down poppy seed cake. Vegan.

White bean and fennel soup with preserved lemon. Healthy, flavourful, packed with protein, and vegan!

Middle Eastern pita breads inspired by Ottolenghi’s Jerusalem. Stuffed with tahini baked lentil koftas, sumac onions, and mint. Vegan.

Ramen noodles, stewed chickpeas, and spicy mushroom sauce in deeply flavourful broth. Add a drizzle of Sichuan chili oil and slurp away!

Chai spiced persimmon tea loaf with citrusy tahini frosting and candied walnuts. Like Indian masala chai tea in cake form! Low fat, vegan.

Cocoa sourdough bread with figs and hazelnuts. Cocoa powder gives this yeast free bread dark color and delicate bitter-sweet aroma.

Vegan Thai Massaman curry with tofu, sweet potatoes, and winter squash. Homemade curry paste guarantees authentic flavor.

Fig, roseamary, and olive oil brownies with pinch of sea salt. Make the most of the fig season with this easy treat! Vegan.

Chinese panfried bing bread stuffed with caramelized onions, garlic, scallions and ground sesame seeds, Vegan.

Chinese burger bun with aromatic adzuki bean filling, peanut-sesame sauce, cilantro-avocado smash, and chili oil. Vegan.

Spicy, garlicky, and deeply flavorful vegan ramen soup with kimchi, panfried tofu, and Asian mushrooms.

Learn how to make fermented Korean cabbage conserve at home. Easy, small batch recipe. Vegan, gf.

Maple-sweetened tart tatin on wholesome cinnamon pie crust. Lower in fat and sugar than the traditional version but at least as delicious!

Apple-rosemary granola with walnuts, golden raisins, and apple peel twigs. No added fat and sweetened with maple syrup. Vegan, gf

Japanese silken tofu with soy pickled mushrooms and sesame kale. Serve with soba for light, healthy, and well-balanced meal. Vegan gf

Wild mushrooms pickled in sweet-savory marinade inspired by Momofuku. Great addition to Asian style noodles, salads, and sandwiches! Vegan

Cozy and comforting Japanese curry with tofu and hokkaido squash. Learn how to make Japanese curry roux from scratch! Vegan.

Vegan version of classic salmon and cream cheese bagels. Smoky and savory carrot lox is probably the best bread topping since avocado!

These Asian inspired butternut squashes are roasted sweet miso glaze and stuffed with mixture of black rice, adzuki beans, and walnuts.