5 Days Plant Based Meal Plant
A warming Moroccan lentil and chickpea soup spiced with cumin, turmeric and cinnamon. Hearty, comforting, and full of depth. bv
Crispy roasted aubergine in a miso-ginger glaze served over cold soba noodles with fresh cucumber and a light sesame dressing. Warm meets cool.
Fluffy cous cous tossed with charred cauliflower, peas and aromatic curry spices, finished with fresh herbs and toasted almonds. Great hot or cold.
Golden, turmeric-spiced pancakes made with chickpea flour and silken tofu, topped with a zesty fresh tomato salsa. Crispy outside, soft inside.
A plant-based take on the classic Singaporean hawker noodle dish — smoky wok-fried rice noodles with tofu, bok choy and a rich dark soy sauce glaze.