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@emilyhempel

@emilyhempel

This carrot and chickpea recipe is meal-worthy on its own, makes for a great brown-bag lunch , is gluten-free and vegetarian (even vegan if you ditch the feta for some chopped green olives) and it comes together in about half an hour.

Marrakesh Carrots

This carrot and chickpea recipe is meal-worthy on its own, makes for a great brown-bag lunch , is gluten-free and vegetarian (even vegan if you ditch the feta for some chopped green olives) and it comes together in about half an hour.

Recipes from The Nest - Sweet Potato Hash with Feta and Poached Eggs

Sweet Potato Hash with Feta and Poached Eggs

Recipes from The Nest - Sweet Potato Hash with Feta and Poached Eggs

Eggplant Bliss Bowl with Cilantro Chutney | Healthy Nibbles + Bits

Eggplant Bliss Bowl with Mint and Cilantro Chutney

Eggplant Bliss Bowl with Cilantro Chutney | Healthy Nibbles + Bits

roasted pumpkin spinach and feta slice

Roasted pumpkin spinach and feta slice

Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Mess

VEGAN SKILLET LASAGNA WITH HOMEMADE ALMOND RICOTTA

Vegan Skillet Lasagna with Homemade Almond Ricotta & Spinach Pesto - The First Mess

Turmeric Lentil Fritters Tomato Greens Bowl with Tahini Dill Sauce. Baked Seedy Golden Lentil fritters with greens, tomatoes and a tahini sauce  VeganRicha.com

Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce

Turmeric Lentil Fritters Tomato Greens Bowl with Tahini Dill Sauce. Baked Seedy Golden Lentil fritters with greens, tomatoes and a tahini sauce VeganRicha.com

Beetroot falafel - Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets

Beetroot falafel

Beetroot falafel - Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets

Coconut curried eggplant and chickpea soup

Coconut curried eggplant and chickpea soup

ricotta and parmesan fritters with pesto from donna hay magazine Fast issue #88

ricotta and parmesan fritters with pesto from donna hay magazine Fast issue #88

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