Nourishment
Simple, vegan and gluten-free recipes to fuel your practice. Filter by what matters to you.
A warm rice pudding made with pandan and coconut milk, finished with a palm sugar coconut syrup.
A savory, spiced tofu scramble with kale, bell pepper, and a squeeze of lemon.
A big-batch toasted granola with coconut, pumpkin and sunflower seeds, cashews, and dried fruit.
A moist rice-and-tapioca-flour coconut bread, naturally gluten-free.
A rice-and-tapioca-flour banana bread, soft and naturally gluten-free.
A traditional Indonesian turmeric-ginger tonic, warm or chilled.
Simple homemade roasted peanut butter, smooth and creamy.
Marinated, grilled tempeh skewers in a coconut-spice tandoori marinade.
Roasted sweet potato wedges with paprika and thyme.
A fresh, simple salad of avocado, tomato, cucumber, and parsley in a lime dressing.
A vibrant, cleansing salad of arugula, beetroot, and shredded cabbage with a lime dressing.
A creamy vegan mayo-dressed salad of romaine, apple, celery, and raisins.
A simple emulsified soy-milk mayonnaise you can make at home.
A hearty mixed-bean salad with soaked seeds and a creamy tahini-lemon dressing.
A refreshing salad of julienned chayote and mango in a cumin-lime dressing.
Roasted butternut squash over arugula and kale with pomegranate and a maple-Dijon dressing.
A crisp romaine salad with tomato, cucumber, mint, and a za'atar-olive oil dressing.
A simple lentil salad with cherry tomatoes, parsley, and a cumin-lime dressing.
A classic potato salad with carrots, peas, and pickles in a mustard-mayo dressing.
A light, brothy soup with moringa leaves, sweet corn, and basil.