Category: Recipes
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Almond Ricotta (Plant-Based Ricotta Alternative)
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Savory quinoa and green buckwheat pancakes with mushrooms, spinach, and almond ricotta. A nourishing, gluten-free, plant-based recipe for breakfast, brunch, or light meals.
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Savory Quinoa & Green Buckwheat Pancakes with Mushrooms and Spinach
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Savory quinoa buckwheat pancakes are a gluten-free, plant-based option filled with mushrooms, spinach, and creamy almond ricotta. Perfect for a savory breakfast or brunch.
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Shrimp and Vegetable Stew (Light & Satisfying Dinner)
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A light and satisfying shrimp and vegetable stew made with beans, tomatoes, and olive oil. High in protein and ready in just 20 minutes.
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Coconut Lentil Stew (Creamy Plant-Based Comfort Food)
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This creamy coconut lentil stew is a comforting plant-based recipe made with red lentils, vegetables, and coconut milk. Simple, nourishing, and perfect for everyday cooking.
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Creamy Fennel Soup with Green Peas (Healthy Plant-Based Recipe)
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Creamy fennel soup with green peas is a light, plant-based meal that highlights fennel’s natural sweetness and digestive benefits.
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Easy Tofu Scramble (Plant-Based Scrambled Eggs Recipe)
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A simple tofu scramble that works as a plant-based alternative to scrambled eggs. Easy to make, protein-rich, and perfect for a healthy breakfast.
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Gut-Friendly Vegetable Broth: A Gentle Foundation for Everyday Well-Being
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A warm, light and soothing Gut-Friendly Vegetable Broth — a gentle base for soups, stews, grain bowls and everyday nourishment.
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Creamy Avocado Chocolate Dessert (No-Bake, Plant-Based)
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A creamy, no-bake plant-based dessert made with avocado, cocoa, and dates, topped with fresh berries and nuts.
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Soft Pumpkin Muffins Recipe – Easy & Moist Fall Dessert
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Soft, fluffy pumpkin muffins made with real pumpkin puree. Perfectly moist and ready in under 45 minutes.
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Warm Roasted Pumpkin Salad with Pearl Barley, Kale & Nuts
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A warm, hearty pumpkin salad with pearl barley, kale, and toasted nuts. Cozy, nourishing, and perfect for fall.
