These koftas are made from a savory potato-and-tofu mix that gets fried to crispy perfection before being served with a creamy tomato-onion gravy.
Buttery puff pastry sprinkled with shredded parmesan cheese and seasoned with savory herbs makes for an eye-catching appetizer.
Whether you spread it on crackers, serve it as a dip for carrots, or eat it by the spoonful, this spread is a delicious way to switch up your hummus routine with the favorite flavors of the season.
Serve this pizza-flavored hummus with baked pita chips, crackers, or even over baked potatoes or pasta.
This humble vegan stuffed crab is a celebratory dish for Filipinx immigrants and uses meaty artichoke hearts and jackfruit to replicate the flaky texture.
These turnovers may seem complicated, but each flaky, buttery, fruit-filled pocket comes together in no time.
This classic Indian spherical dessert of fried sweet potato dough and sugar syrup is irresistible.
Pumpkin can have a strong, earthy flavor, but in this soup, sweet parsnips and Chinese five spice balance it perfectly.
A crispy, light breading and perfectly seasoned banana blossoms craft the ultimate vegan fried fish filet.
Filipinx flavors of calamansi citrus and earthy vanilla-like pandan shine in these creamy cashew-based cheesecakes.
This classic Filipinx noodle dish is veganized with young jackfruit and bursts with savory, peppery flavor.
Each bite of these soft, chewy, low-sugar sweets is packed with flavor and chocolaty decadence.