FO R BUSY PEO PLE W H O LOV E TO COO K

WEEKNIGHT MAGIC VOL. 1

MASHA SULLIVAN AND ANYA K ASSOFF

S T R A I G H T F O RWA RD PL A NT- BAS E D REC I PES
Cooking on a weeknight?
You’ve got this! Cooking for yourself and your people is endlessly empowering,
healthful, and delicious, especially when you make it a frequent practice and let
its magic weave into the routines of your life. Below are some weeknight cooking
strategies that we’ve found to be very helpful.

Shift your mindset. We as humans tend to carry the stress, frustration, and exhaus-
tion of the day into the evening, and then into the kitchen, which makes for a tense
cooking atmosphere. We know this is hard and some days near impossible, but
shifting your mindset to see cooking dinner as a fun time of nourishment and care
for yourself and others can do wonders. We find some or all of the following steps
helpful for brushing off the day: changing into cozy clothes, putting on a good
playlist or podcast, having something nice to sip on while cooking, and having a
small snack if feeling blinded by hunger. When cooking, try to notice the sensory
details of what you’re working on: the colors and scents of your ingredients, how
they sound when touched by the heat, and how they transform throughout time. This
can help further guide you into the moment and into that mindset of pleasure. In the
end, you will be eating a delicious, healthful meal that you created yourself, and
that feels really good. It’s a form of empowerment that is often overlooked.

Read over the recipes before beginning to cook. It’s so important to be aware of
the steps ahead, as opposed to diving in blindly. This can help avoid mistakes and
annoyances while cooking. On a related note, having all your ingredients perfectly
chopped and ready to go is nice, but might not be the best use of time for week-
night cooking. Try to see which ingredients you can prepare while the other ones
are already cooking. For example, if the recipe says to first sauté an onion for 7
minutes, get the onion going and chop up the ingredients for the next step while it’s
sautéing. Flowing through a recipe like this can be a real time saver.

Make cooking into a social activity or cherished alone time. Get people to help you
or kindly ask to be left alone while cooking. Both can be very beneficial, depending
on what you’re in need of that day.

Sharp knives change lives. Cooking with a well-sharpened knife is truly transforma-
tive in terms of speed and overall enjoyment of the process.

Be flexible with your ingredients. No recipe is set in stone. If you don’t have an
ingredient that a recipe calls for but have something that you think will work in its
place, chances are it will. If an ingredient you are missing seems to play a minor
role in the flavor of the dish, omit it. This sort of flexibility quickly becomes second
nature, and it’s one of the best ways to learn how to cook.

Having an arsenal of easy recipes in your back pocket helps! The recipes in this
collection are meant to be just that: straightforward, but still fun to make, and
utilizing a wide variety of whole, plant ingredients. Each recipe has serving sugges-
tions, which are small finishes that will complete your meals and help elevate them
beyond the simplicity of the recipes. That little bit of extra love put into plating can
make all the difference.
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Recipe Index
• Staple Red Lentils with Crispy Coconut and Chili Oil

• Creamy Tomato Pasta

• Baked Tofu with Crispy Kale

• Cauliflower, Tomato and Chickpea Stew

• Portobello and Red Lentil Bolognese

• Sweet Potato Nachos

• Cauliflower Caesar Salad with Chickpea Croutons

• Weeknight Chili

• Zucchini Mac & Cheese

• Za’atar-Roasted Vegetables and Chickpeas with Tahini Sauce

• Saag Tofu

• Quinoa Pilaf with Lemony Green Beans

• Cold Nut Butter Noodles

• Maple-Mustard Baked Tempeh and Broccoli Bowls

• Brothy Coconut Turmeric Noodles

• Ratatouille-ish Summer Stew

• Creamy Polenta with Smoky Mushrooms and Chickpeas

• The Coziest Rice and Beans

• Braised Lentils with Mushrooms, Leeks and Potatoes

• Minestrone with Rosemary Walnuts

• Coconut Rice

• Coconut Bacon

• Knife Salsa Verde

• Cashew Crema

• Cheesy Cashew Dust

3
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Staple Red Lentils with Crispy Coconut
and Chili Oil
Red lentils are such a great weeknight staple, since they cook much
quicker than most other legumes, taste great, and are quite satiating.
This is our favorite, simple approach to red lentils; they turn out
surprisingly flavorful considering the very modest ingredients. The
crispy coconut and chili oil is an easy but impactful topping that
makes this dish a bit more elevated.

serves 4-6

2 tablespoons coconut oil or avocado oil, plus more for oiling the pot
1 teaspoon red pepper flakes Look at this recipe as
½ cup unsweetened coconut flakes a backbone. It’s very
2 medium-large leeks, white parts only, sliced versatile and easy to
customize. Use onion
sea salt
instead of leeks, add any
5 garlic cloves, minced or grated spices or vegetables you
1-inch piece ginger, minced or grated like, switch up the kinds
zest and juice from 1 large or 2 small lemons, divided of greens you wilt in, etc.
1 ½ cups red split lentils
¼ cup white rice
4-5 large handfuls baby spinach

Heat a soup pot over medium heat and add 2 tablespoons of oil,
swirling to coat the bottom of the pot. Add the red pepper flakes
and coconut flakes, stir to coat with the oil. Cook, stirring often, for
1-3 minutes, or until the coconut flakes start to take on some color in
parts. Take care not to burn. The coconut will crisp up more once it
cools. To store, transfer the coconut together with the oil to a jar or
another lidded container and set aside until ready to serve.

Add enough oil to coat the bottom of the same pot set over medium
heat. Add the leeks and a pinch of salt, sauté for 10-12 minutes,
until the leeks are soft and lightly browned in parts. Add the garlic,
ginger, and lemon zest, and sauté for 1 more minute, until fragrant.
Add the lentils, rice, 6 cups of water, and another generous pinch of
salt. Bring to a simmer and cook, covered for 20-25 minutes, until the
rice and lentils are soft. Add another splash of water if the mixture
becomes too dry. Taste for salt and adjust if needed. Turn off the
heat, wilt in the spinach and add the lemon juice.

Serving Suggestions: Serve the lentils warm, topped with the crispy
coconut and chili oil. Herbs like cilantro, parsley, scallions, or chives
would make for a great garnish, as well as dollops of cashew crema
or coconut yogurt.

5
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Creamy Tomato Pasta
This pasta is so lush! It’s also a huge crowd pleaser and fills your
kitchen with the coziest scents. It’s incredibly good when made with
the best summer tomatoes, but we’ve also cooked it with very subpar
tomatoes in the winter, and it still turned out delicious.

serves 3-4

¼ cup raw cashews

sea salt If you have a high-speed
olive oil blender like a Vitamix or
Blendtec, no need to soak
1-1 1/2 lbs/450-680 g (about 3-4 cups) cherry tomatoes, halved
the cashews, just blend
4 garlic cloves, sliced somewhat thick them a little longer.
pinch red pepper flakes
1 tablespoon tomato paste It’s important to slice the
juice from 1 lemon garlic a little thicker than
10 oz/280 g pasta of choice you’re used to, so that it
1 small bunch basil, stemmed and sliced, plus more for garnishing slowly caramelizes in the
pan instead of burning and
becoming bitter.
Soak the cashews in hot water until ready to use. Boil a large pot of
well-salted water.

Heat a large pan over medium heat and add enough olive oil to coat
the bottom. Add the tomatoes, garlic, a generous pinch of salt, and
red pepper flakes, if using, stir to coat. Let the tomatoes cook for
about 10-12 minutes, stirring every once in a while, until the tomatoes
are thoroughly blistered. Use a wooden spoon or spatula to pop
some of the tomatoes and use the juice released by the tomatoes to
deglaze any brown bits that have formed in the pan. Add the tomato
paste and lemon juice, and continue cooking over medium-low heat
for 10-15 minutes, until the tomatoes are jammy and the garlic is
caramelized.

Meanwhile, start cooking the pasta in the prepared pot according to

the time on the package. While the pasta is cooking, put the drained
cashews in an upright blender, along with ½ cup of water. Blend until
smooth. Reserve about ¼ cup of the starchy pasta water and drain
the pasta once cooked. Add the pasta to the pan with the jammy
tomatoes, along with a splash of the starchy water, another pinch of
salt, and the basil. Toss to lightly wilt the basil and coat the pasta evenly
with the tomatoes. Pour in the blended cashew cream and toss to coat.

Serving Suggestions: Serve the pasta right away, garnished with

more basil. A sprinkle of the cheesy cashew dust would also be
delicious on top.

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Baked Tofu with Crispy Kale
This sheet pan meal is so much greater than the sum of its parts.
When roasted in the tamari sauce, the tofu becomes incredibly
savory, while the kale gets those irresistible crispy edges that are so
reminiscent of chips. This is the perfect recipe for winning over kale
and tofu skeptics, in our opinion.

serves 2-3

3 tablespoons melted coconut oil or avocado oil

3 tablespoons tamari or coconut aminos
1 tablespoon Sriracha or other hot sauce of choice
1 tablespoon maple syrup
1-inch piece ginger, grated or minced
14 oz/400 g firm tofu, pressed and cubed into 1-inch pieces
1 large or 2 small bunches flat leaf kale, stemmed and torn
toasted sesame seeds, for garnishing
sliced scallions, for garnishing

Preheat the oven to 400° F (200° C).

In a large bowl, combine the oil, tamari/coconut aminos, hot sauce,

maple syrup, and ginger, whisk until smooth. Add the tofu to the bowl
and gently toss to coat with the marinade. Let sit for 5 minutes or until
the oven is preheated. Use a spatula or spoon to transfer the tofu to
a parchment-covered baking sheet, leaving any leftover marinade in
the bowl. Bake for 15-20 minutes, until the undersides of the tofu look
golden.

Put the kale in the bowl with the leftover marinade, mix to coat, and
let sit until the tofu finishes baking. Remove the tofu from the oven and
flip the tofu cubes golden side up. Arrange the kale between the tofu
pieces on the baking sheet and pour any remaining marinade over
top. Bake for 10-15 more minutes, until the tofu is golden and the kale
is wilted and crispy in parts. Start checking after 10 minutes, the kale
can burn quickly.

Serving Suggestions: Serve the tofu and kale right away, garnished
with toasted sesame seeds and scallions, as is or over coconut rice
(pictured), regular rice, or any other grain of choice.

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Cauliflower, Tomato and Chickpea Stew
This flavor bomb of a stew is inspired by chana masala. We bulk it up
with the addition of cauliflower and coconut milk, which are stewed
together with tomatoes, chickpeas, and spices to make one of our
favorite, sweater weather ready meals.

serves 4-6

coconut oil or avocado oil

1 yellow onion, diced The spiciness and intensity
sea salt of curry powder varies
quite a bit. Adjust the
3 garlic cloves, minced
amount in the recipe
2-inch piece ginger, minced or grated according to the kind of
2 teaspoons-1 tablespoon curry powder (see note) spice blend you have on
pinch red pepper flakes (optional, for extra spice) hand.
zest and juice from 1 lemon, divided
1 28 oz/790 g can crushed tomatoes For a dose of green, wilt
1 13.5 oz/400 ml can unsweetened full-fat coconut milk a few handfuls of spinach
into the stew at the end of
1 medium head of cauliflower, cut into florets
cooking.
3 cups (or 2 15 oz/425 g cans) cooked chickpeas
cilantro, for garnishing

Heat a soup pot over medium heat and add enough oil to lightly coat
the bottom. Add the onion and a pinch of salt, and sauté for about 7
minutes, until translucent. Add the garlic, ginger, curry, red pepper
flakes if using, and lemon zest, sauté until fragrant, about 1 minute.
Add the crushed tomatoes, coconut milk, cauliflower, chickpeas, and
more salt, mix to combine. Bring to a simmer and cook, covered and
stirring periodically, for about 25-30 minutes, or until the cauliflower
is soft and cooked through. Turn off the heat and stir in the lemon
juice. Taste for salt and adjust if needed.

Serving Suggestions: Serve the stew warm, garnished with cilantro, as

is or over rice/other grains of choice or with roti/naan/other flatbread.

11
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Portobello and Red Lentil Bolognese
This Bolognese is packed with vegetables and gets its earthy depth of
flavor from portobello mushrooms, herbs, and red wine. The addition
of red lentils makes the sauce super satisfying and fast-cooking.

serves 4-6, with pasta

avocado oil or olive oil

1 large yellow onion, diced
sea salt
pinch red pepper flakes
2 large carrots
2-3 celery ribs
1 lb/450 g portobello mushrooms, stemmed
freshly ground black pepper
4 garlic cloves, minced
2 tablespoons minced fresh rosemary
1 teaspoon fresh or dried thyme and/or oregano, minced (optional)
1 tablespoon tomato paste
1 cup red split lentils
1 ½ cups red wine
1 14.5 oz/410 g can crushed tomatoes

Heat a large pan or pot over medium heat and add enough oil to
coat the bottom. Add the onion, a generous pinch of salt, and red
pepper flakes. Sauté for 5 minutes, until translucent.

Meanwhile, shred the carrots, celery, and mushrooms in a food

processor, using the shredding attachment. Add the shredded carrots,
celery, mushrooms, another pinch of salt, and a few grinds of black
pepper to the pan. Cook, stirring, until almost all liquid released by
the mushrooms evaporates, and the vegetables are soft, about 10-15
minutes. Add the garlic, rosemary, thyme/oregano, if using, tomato
paste, lentils, wine, and another pinch of salt. Bring to a simmer and
let the wine reduce for about 3 minutes.

Add the crushed tomatoes and 1 cup of water. Establish a steady

simmer and cook, covered and stirring periodically, for 15 minutes,
until the lentils are cooked through and broken down. If the
Bolognese appears too watery for your taste, increase the heat, take
off the lid, and let it reduce and thicken for a few minutes, stirring
constantly. Taste for salt and adjust if needed.

Serving Suggestions: Serve the Bolognese warm, over pasta,

garnished with parsley and drizzled with olive oil. A sprinkle of the
cheesy cashew dust would be an excellent finish as well.

13
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Sweet Potato Nachos
This is such a fun sheet pan meal! Roasted sweet potato slices act as a
(more wholesome) vehicle for toppings and sauce, replacing the tortilla
chips traditional to nachos. We top the sweet potatoes with limey black
beans, tomatoes, avocado, cashew crema, and more, but you can
endlessly customize this recipe by using your favorite nacho toppings.

serves 3-4

2 large or 3 medium-large sweet potatoes (about 2 lbs/900 g), sliced

into ¼-inch thick half moons
avocado oil or olive oil
sea salt
1 teaspoon garlic powder
1 teaspoon chipotle powder (optional)
zest and juice from 1 lime, plus more for garnishing
2 scallions, sliced
1 ¾-2 cups (1 15 oz/425 g can) black beans
½ pint (about 5 oz/140 g) cherry tomatoes, halved
1-2 avocados, sliced or cubed
big handful cilantro, torn or chopped
fresh jalapeno slices or pickled jalapeno slices, for garnishing
red onion slices, for garnishing (optional)
cashew crema, optionally blended with a handful of cilantro, pictured

Preheat the oven to 400° F (200° C).

Put the sweet potatoes on 1 large or 2 medium parchment-covered

baking sheets. Drizzle with oil, sprinkle with salt, garlic powder, and
chipotle powder, if using, toss to coat and arrange in a single layer.
Roast the potatoes for 30-35 minutes, flipping halfway, until soft and
crispy in parts.

Meanwhile, in a small bowl, combine the lime zest, juice, 1

tablespoon of oil, sliced scallions, black beans, and a pinch of salt,
mix to combine. Once the potatoes are done roasting, spread the
black beans over them on the baking tray and drizzle with any
leftover lime-scallion sauce. Arrange the tomatoes, avocado, cilantro,
jalapeno, and red onion, if using, over the beans and sweet potatoes.
Drizzle with the cashew crema.

Serving Suggestions: Serve the nachos with more cashew crema on

the side. Extra lime slices and hot sauce are also great here. For an
even more satisfying meal, make the nachos into burrito bowls by
serving them over rice. Leftovers are excellent reheated and served in
tortillas, garnished with fresh slaw.

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Cauliflower Caesar Salad with
Chickpea Croutons
This decidedly hippie version of Caesar Salad still feels very luxurious
thanks to the punchy, creamy dressing, caramelized cauliflower, and
crispy chickpeas. The cauliflower, chickpeas, and hummus-based
dressing also make this salad satisfying enough to be a complete meal.

serves 2-3 as a main

1 large head of cauliflower, cut into florets

1 ¾-2 cups (1 15 oz/425 g can) cooked chickpeas
avocado oil or olive oil Hummus varies in
sea salt saltiness and acidity,
so it’s important to
freshly ground black pepper
taste the dressing and
2 teaspoons smoked paprika adjust as you go.
¼ cup plain hummus
1 tablespoon capers, minced
2 garlic cloves, grated or minced
zest and juice from 1 lemon
2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar, plus more for thinning the dressing
1 teaspoon maple syrup
about 1 small bunch Romaine lettuce, chopped or served whole
½ small shallot, thinly sliced
2 Persian cucumbers or 1 small English cucumber, sliced (optional)

Preheat the oven to 400° F (200° F).

Arrange the cauliflower and chickpeas on 1 large or 2 medium

parchment-covered baking sheets. Drizzle with the oil and sprinkle
with a generous pinch of salt, a few grinds of black pepper, and
the smoked paprika, toss to coat. Roast for 30-35 minutes, stirring
halfway, until the cauliflower is soft and caramelized, and the
chickpeas are golden.

Meanwhile, combine the hummus, capers, garlic, lemon zest and

juice, mustard, apple cider vinegar, maple syrup, salt, and black
pepper in a jar or small bowl. Mix until smooth. Taste for salt and
pepper and adjust if needed. If the dressing seems too thick, thin it
out with more apple cider vinegar or water to taste.

Serving Suggestions: Serve the roasted cauliflower and chickpeas

over Romaine lettuce, topped with sliced shallots, cucumber, if using,
and generously drizzled with the hummus dressing. Coconut bacon
would make for a great addition here as well.

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Weeknight Chili
Chili is such a satisfying one-pot meal that keeps on giving, since the
leftovers get even better with time. This version comes together pretty
quickly and is chock-full of vegetables and legumes. We include
polenta to thicken up the chili and give it even more substance.

serves 6-8

avocado oil or olive oil

1 large yellow onion, diced
2-3 medium carrots, diced
2-3 celery ribs, diced
sea salt
pinch red pepper flakes
1/2 tablespoon cumin seeds
1-2 tablespoons chili powder, or to taste
2 red bell peppers, seeded and diced
5 garlic cloves, minced
1 tablespoon dried herbs, such as oregano and thyme (optional)
1 tablespoon tomato paste
¼ cup red wine or beer, or splash red wine vinegar
½ cup corn grits/polenta
about 5 cups (3 15 oz/425 g cans) cooked black and/or pinto beans
1 28 oz/790 g can crushed fire-roasted tomatoes
3 cups vegetable broth or purified water
1 tablespoon maple syrup
juice from 1 lime, plus more for serving
chopped scallions and/or cilantro, for garnishing

Heat a large soup pot over medium heat and add enough oil to coat
the bottom. Add the onion, carrot, celery, pinch of salt, red pepper
flakes, cumin, and chili powder, and sauté for 7 minutes, until the
onions are translucent. Add the bell peppers and continue to sauté
for 10 more minutes, until the vegetables are soft. Add the garlic,
dried herbs, if using, and tomato paste, stir around for 30 seconds,
until fragrant. Add the wine/beer or a splash of vinegar and cook for
1-2 more minutes, until mostly absorbed.

Add the corn grits and stir to incorporate. Add the beans, crushed
tomatoes, vegetable broth or water, maple syrup, and a few
generous pinches of salt. Stir to combine and bring to a simmer,
stirring often. Cover and let the chili simmer for 15-20 minutes,
continuing to stir frequently. Turn off the heat and mix in the lime
juice. Taste for salt and adjust if needed.

Serving Suggestions: Serve the chili garnished with scallions/cilantro,

on its own or over rice, with cashew crema (pictured), lime wedges,
avocado, and/or hot sauce.

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Zucchini Mac & Cheese
The dreamy ‘cheese’ sauce in this plant-based mac & cheese gets
its creaminess from cashews (expected) and zucchini (?!). Zucchini
contributes surprisingly perfect texture and doesn’t much affect the
flavor of the sauce, since it’s pretty neutral. There’s also the added
bonus of having your sauce made of mostly vegetables, which always
feels like a win.

serves 4-6

½ cup raw cashews

sea salt If you have a high-speed
2 medium zucchini (about 1 lb/450 g), optionally peeled for color blender like a Vitamix
or Blendtec, no need
and halved crosswise
to soak the cashews,
12 oz/340 g pasta (shells or elbows) just blend the sauce for
scant ¼ cup non-dairy milk longer.
juice from 1 lemon
2 tablespoons nutritional yeast If you don’t mind your
1 ½ tablespoons white miso mac and cheese being
1 tablespoon olive oil a very light green
color, you don’t have
1 teaspoon garlic powder
to peel the zucchini.
¼ teaspoon smoked paprika (optional) Alternatively, if you have
1/8 teaspoon nutmeg (optional) yellow summer squash,
freshly ground black pepper you can use that instead
coconut bacon, for garnishing (optional) and no need to peel
it, since it’s the perfect
cheesy color.
Soak the cashews in hot water until ready to use. Boil a large pot
of well-salted water. Add the zucchini to the pot and boil until fork-
You can easily add kale
tender but not mushy, about 15 minutes. Remove the zucchini pieces or broccoli to this recipe.
from the water with tongs or a slotted spoon right into an upright Just throw in 1 small
blender. Add the pasta to the same pot with the boiling water and bunch of chopped kale
cook according to the time on the package. or broccoli florets from
about 1 head of broccoli
in to cook with the pasta,
While the zucchini and pasta are cooking, start preparing the sauce. about 5 minutes before
In an upright blender, combine the non-dairy milk, lemon juice, the pasta is done. Drain
nutritional yeast, miso, olive oil, garlic powder, smoked paprika and together with the pasta
nutmeg if using, sea salt, black pepper, and the drained cashews. The and mix with the sauce.
boiled zucchini will be added here as well, as instructed above. Blend
on high until very smooth. Taste the sauce for salt and pepper and
adjust if needed. Drain the pasta and return it to the same pot. Pour
the sauce over the pasta and mix gently to coat.

Serving Suggestions: Serve right away as is or topped with coconut

bacon (pictured), cheesy cashew dust, or any other crunchy toppings
of choice, like toasted breadcrumbs.

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Za’atar-Roasted Vegetables and
Chickpeas with Tahini Sauce
This sheet pan dinner is inspired by Middle Eastern ingredients like
za’atar, eggplant, and tahini. We roast vegetables and chickpeas
until caramelized and golden, whip up a quick herbed tahini sauce,
and serve it all together for a very casual but super flavorful dinner.

serves 4

1 medium eggplant, halved crosswise and sliced into wedges

1 red bell pepper, seeded and cut into 2-inch chunks If you don’t have
1 red onion, sliced into thin wedges za’atar, you can achieve
a similar flavor by
2 medium carrots, sliced
combining 2 tablespoons
1 pint (about 10 oz/280 g) cherry tomatoes, halved toasted sesame
1 ¾ cups (1 15 oz/425 g can) cooked chickpeas seeds, 1 tablespoon
avocado oil or olive oil chopped fresh thyme
sea salt or 1 teaspoon dried
freshly ground black pepper thyme, and optionally 1
teaspoon sumac. If you
2 tablespoons za’atar (see note)
don’t have any of that,
4 garlic cloves, minced, divided you can still make this
¼ cup tahini recipe either without any
juice from 1 large lemon spices or by replacing
about ¼ cup finely chopped parsley the za’atar with another
favorite spice or spice
pinch red pepper flakes
blend of choice, to taste.

Preheat the oven to 400° F (200° C).

Distribute the eggplant, bell pepper, onion, carrots, tomatoes, and

chickpeas on two large parchment-covered baking trays. Drizzle
with oil and sprinkle with salt, pepper, and za’atar, mix to coat and
arrange in a single layer. Roast for 20 minutes. Stir the vegetables,
rotate the trays, and roast for another 15-20 minutes, or until all the
vegetables are soft and caramelized. Sprinkle about 3 minced garlic
cloves over top and roast for 2-3 more minutes, until the garlic is fragrant.

While the vegetables are roasting, combine the tahini, about 1

minced garlic clove, and lemon juice in a medium bowl or jar and mix
or shake until smooth. Add salt, pepper, parsley, red pepper flakes,
and ¼ cup water, mix until smooth. Taste for salt and pepper and
adjust if needed. If your tahini sauce gets too thick, thin it out with
more water or lemon juice.

Serving Suggestions: Serve the roasted vegetables and chickpeas

drizzled with the tahini sauce, as is, or over couscous (pictured), rice/
other grain of choice, or with flatbread.

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Saag Tofu
Inspired by the incredibly delicious Indian dish Saag Paneer, this
plant-based, weeknight version replaces the paneer (fresh cheese)
with cubes of spice-kissed tofu. The tofu is served in a flavor-packed
spinach ‘gravy’ that is also full of spices, ginger, and garlic. This dish
presents a really fun opportunity to eat a whole pound of spinach
without blinking an eye.

serves 4

coconut oil or avocado oil

14 oz/400 g firm tofu, pressed and cubed into 1-inch pieces The spiciness and
1 teaspoon + 2 teaspoons-1 tablespoon curry powder or garam intensity of both curry
and garam masala
masala, divided (see note)
vary quite a bit. Adjust
2 teaspoons nutritional yeast the amount in the
sea salt recipe according to the
1 yellow onion, diced kind of spice blend you
1-inch piece ginger, grated or minced have on hand.
1 serrano pepper, seeded and minced
3 garlic cloves, minced
1 lb/450 g baby spinach
juice from 1 lime
toasted cashews, for garnishing (optional)
cilantro or sliced scallions, for garnishing (optional)

Heat a large pan or pot over medium heat and add enough oil to
lightly coat the bottom. Add the tofu, sprinkle 1 teaspoon of curry/
garam masala, the nutritional yeast, and a generous pinch of salt
over the tofu and stir to coat. Let the tofu brown on one side for 2-3
minutes, then flip and continue cooking, until most sides are golden,
about 10 minutes total. Transfer the tofu to a bowl, cover and set
aside.

Wipe the pan if needed and add more oil to lightly coat the pan. Add
the onion, a generous pinch of salt, and the remaining 2 teaspoons-1
tablespoon curry/garam masala. Sauté for about 7 minutes, or until
the onion is translucent. Add the ginger, serrano, and garlic, sauté for
another 1-2 minutes, until fragrant.

Add about half the spinach to the pan, along with a splash of water.
Cover the pan and let the spinach wilt for 3-5 minutes. Stir and keep
adding more spinach, letting it wilt, covered, until all the spinach is
just wilted. Add the contents of the pan to an upright blender, along
with the lime juice and puree until just smooth. Return the spinach
mixture to the pan and add about ¼ cup of water or more, to achieve
a silky puree consistency. Add the tofu to the pan and let everything
warm through.

Serving Suggestions: Serve right away, as is or over coconut rice,

plain rice, and/or with naan/roti. Garnish with toasted cashews and/
or fresh herbs.

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Quinoa Pilaf with Lemony Green Beans
This might be the easiest recipe in this whole book of easy recipes.
We cook quinoa together with aromatic vegetables and tomatoes to
make a very quick but delicious pilaf. We then add some green beans
to the same pot to quickly steam them towards the end of cooking.
The result is a lovely summer meal that feels nourishing in a way that
only home-cooked food can feel.

serves 3-4

1 cup quinoa
1 small or 1/2 large yellow onion, quartered and sliced You can very quickly
4 cloves garlic, minced trim the green beans
by bunching them all
1 pint (about 10 oz/280 g) cherry tomatoes, halved
together and trimming
1 1/2 tablespoons olive oil, plus more for drizzling the ends all at the
sea salt same time. No need to
pinch of red pepper flakes go one by one.
8 oz/230 g green beans, trimmed (see note)
freshly ground black pepper
juice and zest from 1 small lemon
torn basil, for garnishing

In a soup pot, combine 2 ¼ cups water with the quinoa, onion,

garlic, tomatoes, and olive oil. Generously season with sea salt and
add the red pepper flakes. Give the mixture a stir, cover and bring to
a simmer. Simmer for 20 minutes.

Remove the lid, give the pilaf a stir and scatter the green beans over
top. Cover the pot and let the green beans steam for 7-10 minutes,
or until bright green and crisp-tender. Sprinkle the green beans with
sea salt, black pepper, and lemon zest. Drizzle with the lemon juice
and some olive oil. Stir just the green beans with a fork to coat in the
oil and lemon juice/zest. Transfer the green beans to serving plates.
Taste the pilaf for salt and adjust if needed.

Serving Suggestions: Serve the pilaf alongside the green beans,

garnished with basil and drizzled with more olive oil. A sprinkle of
the cheesy cashew dust would also be delicious.

27
28
Cold Nut Butter Noodles
This very chill meal is great for hot nights, when you can’t fathom
eating anything warm. We slather noodles, edamame, mushrooms,
and crunchy cucumbers in the most satisfying, limey nut butter sauce
and call it a day.

serves 3-4

avocado oil or other oil of choice

8 oz/225 g shiitake mushrooms, stemmed if needed and sliced We recommend using
sea salt almond, peanut, or
cashew butter to make
juice from 2 limes (about ¼ cup)
this recipe.
1 tablespoon tamari or coconut aminos
1 tablespoon rice vinegar
2 1/2 tablespoons creamy, unsweetened nut butter (see note)
1 garlic clove, grated or minced
pinch red pepper flakes, or to taste
9-10 oz/255-280 g rice noodles or soba noodles
1 cup frozen shelled edamame, at least partially thawed
2-3 Persian cucumbers or 1 small English cucumber, sliced into half moons
handful of basil, cilantro, mint, or sliced scallions
1 ½ tablespoons toasted sesame seeds or ¼ cup crushed roasted
cashews/peanuts

Heat the pot that you’ll be using to boil the noodles over medium
heat and add enough oil to lightly coat the bottom. Add the
mushrooms, stirring them once to coat with the oil. Let the mushrooms
sit undisturbed for at least 4 minutes to start browning. Add a pinch
of salt and sauté for another 4 minutes, or until the mushrooms
are nicely browned, and any of the liquid that they release has
evaporated. Transfer the cooked mushrooms to a large bowl, which
you’ll be using to serve the noodles. Fill the same pot with water, salt
it well, cover and set to boil the water for the noodles.

In a small bowl, combine the lime juice, tamari/coconut aminos,

vinegar, nut butter, garlic, red pepper flakes, and a generous pinch
of salt. Whisk until smooth, taste for salt and spice, and adjust if
needed. Put the sauce in the refrigerator while preparing the rest of
the ingredients.

Boil the noodles according to the time on the package. Add the
edamame to the pot with the noodles when there’s one minute of
cooking remaining. Drain the noodles and edamame over a colander
and run under very cold water. If your tap water is not cold enough,
place a few ice cubes in the colander with the noodles and let the
ice melt while running the water. Transfer the noodles and edamame
to the bowl with the mushrooms. Add the cucumbers, herbs, sesame
seeds/nuts, and the sauce. Toss well to coat.

Serving Suggestions: Serve right away, garnished with more fresh

herbs and nuts/seeds.

29
30
Maple-Mustard Baked Tempeh and
Broccoli Bowls
This sheet pan dinner is all about the well-loved pairing of maple and
mustard. We make a maple-mustard sauce, which is then used as a
roasting sauce for the tempeh and broccoli, as well as a finishing
vinaigrette. Roasting broccoli and tempeh like this really shines a new
light on both of the ingredients, making them incredibly flavorful.

serves 2-3

2 tablespoons Dijon mustard (or a mix of Dijon and grainy mustard)

2 tablespoons maple syrup To get more flavor into
1 tablespoon apple cider vinegar the tempeh, we like to
cut the pieces in half
1 teaspoon garlic powder
lengthwise, for thinner
sea salt pieces and more
freshly ground black pepper and/or red pepper flakes total surface area for
¼ cup olive oil or avocado oil coating in the sauce.
8 oz/300 g tempeh, sliced into 2-inch pieces of any shape
2-3 medium heads broccoli, cut into florets
half a small shallot, minced
fresh herbs of choice, for garnishing

Preheat the oven to 400° F (200° C).

In a medium shallow bowl, combine the mustard, maple syrup, apple

cider vinegar, garlic powder, sea salt, and freshly ground black
pepper/red pepper flakes to taste. Whisk together until smooth. Keep
whisking and stream in the oil, until emulsified. Taste the sauce for
salt and pepper, adjust if needed.

Start adding a few pieces of tempeh at a time to the bowl with

the sauce. Coat the tempeh with the sauce, then transfer it to a
parchment-covered baking sheet using a fork, making sure to shake
off any excess sauce. You should have quite a bit of sauce left over
after coating all the tempeh. Put the broccoli on the baking sheet
(either next to the tempeh or on its own sheet, depending on size).
Sprinkle the broccoli with a pinch of salt and drizzle 1 tablespoon
of the mustard sauce over top. Gently toss the broccoli to coat in
the sauce. Put the baking sheet(s) in the oven and roast for 25-30
minutes, flipping halfway, until the broccoli is slightly charred and the
tempeh is golden brown. Meanwhile, add the minced shallot to the
remaining sauce, mix, and let sit until serving.

Serving Suggestions: Serve the broccoli and tempeh drizzled with the
remaining shallot vinaigrette and garnished with herbs, as is or with
coconut rice, quinoa, or any other grain of choice.

31
32
Brothy Coconut Turmeric Noodles
Serving noodles in a gingery, limey coconut milk broth is a
guaranteed win, especially when it comes together as quickly as
this one. This is a great meal to have when you’re feeling under the
weather or generally need your spirits brightened.

serves 4-6

sea salt
coconut oil or avocado oil Store any leftover
1 shallot, thinly sliced noodles and broth
separately and
3-5 garlic cloves, minced
combine when serving,
1 ½-inch piece ginger, grated or minced or cook more noodles
1 ½ teaspoons ground turmeric and serve with the
freshly ground black pepper reheated broth.
pinch red pepper flakes
1 tablespoon coconut sugar
splash of tamari or coconut aminos
1 13.5 oz/400ml can unsweetened full-fat coconut milk
4 cups vegetable broth
14 oz/400 g firm tofu, pressed and cubed into ½-inch pieces
juice from 1 lime, plus more for serving
about 3 large handfuls baby spinach
10-12 oz/280-340 g rice noodles or soba noodles
crushed roasted cashews/peanuts, for garnishing (optional)
cilantro/sliced scallions, for garnishing (optional)

Set a pot of well-salted water to boil, for cooking the noodles. Heat
another soup pot over medium heat and add enough oil to lightly
coat the bottom. Add the shallot and a pinch of salt, and sauté for 5
minutes, until soft. Add the garlic, ginger, turmeric, a few generous
grinds of black pepper, and red pepper flakes. Sauté for 2 more
minutes, until fragrant. Add the coconut sugar, tamari/coconut
aminos, coconut milk, vegetable broth, tofu, and more salt. Stir to
combine and bring up to a simmer. Simmer, covered, for 10 minutes.
Turn off the heat, add the lime juice, and wilt in the spinach. Taste for
salt and adjust if needed.

In the meantime, cook the noodles according to the instructions on the

package in the prepared pot. Drain and briefly rinse the noodles, and
distribute among serving bowls. Ladle the warm turmeric broth over the
noodles, making sure to catch some tofu and spinach in the ladle.

Serving Suggestions: Serve the brothy noodles as is, or garnished

with cashews/peanuts and cilantro/scallions, if using.

33
34
Ratatouille-ish Summer Stew
This stew is a great ‘kitchen sink’ dish for summer produce, which
tends to become very abundant in a very short period of time and
leave us with so much zucchini (or tomatoes, or eggplant, etc.). The
stew tastes quite similar to ratatouille, while the potatoes and white
beans give it substance and make it into a satisfying meal.

serves 4-6

olive oil or avocado oil

1 yellow onion, diced This recipe is very
sea salt forgiving, so don’t
worry if you don’t have
pinch red pepper flakes
the exact amount of
1 medium eggplant, cubed into 1-inch pieces one or a few of the
1 red bell pepper, cubed into ½-inch pieces ingredients.
2 small potatoes, cubed into ½-inch pieces
3-4 medium zucchini or summer squash, sliced into half-moons
1 lb/450g or about 3 cups cherry tomatoes, halved
4 garlic cloves, minced
1 ¾-2 cups (1 15 oz/425 g can) cooked white beans
freshly ground black pepper
juice from 1 lemon
generous handful of basil, chopped, plus more for garnishing

Heat a soup pot over medium heat and add enough oil to coat
the bottom. Add the onion, salt, and a pinch of red pepper flakes,
sauté for 5 minutes, until translucent. Add the eggplant, bell pepper,
potatoes, and another pinch of salt, and sauté for 10-12 more
minutes, until the eggplant is browned.

Add the zucchini, tomatoes, garlic, beans, ¼ cup of water, and more
salt and black pepper. Cover the pot, lower the heat to a medium
low, and let the vegetables simmer and stew for about 35-40 minutes,
until they melt together into a chunky stew, and the zucchini/squash
is cooked through. Mix periodically, scraping up any brown bits that
may form at the bottom of the pot. Add another ¼ cup of water if the
mixture becomes too dry. If the stew becomes too soupy, crack the
lid askew during the last few minutes of cooking to let it reduce. Turn
off the heat and mix in the lemon juice and basil. Taste for salt and
pepper and adjust if needed.

Serving Suggestions: Serve the stew on its own or with bread,

polenta, rice, or pasta, drizzled with olive oil and garnished with
more basil.

35
36
Creamy Polenta with Smoky Mushrooms
and Chickpeas
We take a no-stress approach to cooking the polenta in this recipe,
by combining all the ingredients while cold and upping the water to
polenta ratio. This way, we reduce the chance of clumping and make
the polenta extra creamy. The smoky mushrooms and chickpeas go so
well with the cozy polenta and cook up in no time.

serves 3-4

6 cups water (or 5 cups water + 1 cup non-dairy milk)

1 cup polenta 6 cups of water yield
1 tablespoon white miso really creamy polenta.
If you like your polenta
2 teaspoons garlic powder
to be thicker, use 5 cups.
sea salt
freshly ground black pepper
olive oil
1 small shallot, sliced
1 lb/450 g cremini mushrooms or other mushrooms of choice, sliced
1 ¾ cups (1 15 oz/425 g can) cooked chickpeas
1 teaspoon smoked paprika
splash red wine vinegar

In a medium pot, combine the water, milk if using, polenta, miso,

garlic powder, and a generous pinch of salt. Whisk vigorously to
combine. Cover the pot and bring to a simmer. Remove the lid and
simmer, stirring periodically, for 30-35 minutes, until the polenta is
creamy and soft. Stir more frequently towards the end of cooking to
avoid any sticking. Taste for salt and adjust if needed. Turn off the
heat, add a generous amount of black pepper and a splash of olive
oil, mix to combine.

While the polenta is cooking, heat a large pan over medium heat and
add enough oil to coat the bottom. Add the shallot, a pinch of salt,
and sauté for 5 minutes, until soft. Add the mushrooms, stir to coat in
the oil, and them let brown for about 10 minutes, or until all the liquid
released by the mushrooms is cooked off. Add the chickpeas, smoked
paprika, and another generous pinch of salt. Stir and keep cooking
until the polenta is done, or until the chickpeas look toasty and
golden. The idea is that the polenta and the mushrooms/chickpeas
should finish cooking around the same time. Add a small splash of red
wine vinegar to the mushrooms, stir, and turn off the heat. Taste for
salt and adjust if needed.

Serving Suggestions: Serve the mushrooms and chickpeas over the

polenta, as is or topped with knife salsa verde (pictured), pesto, or
fresh herbs of choice.

37
38
The Coziest Rice and Beans
This is one of our favorite, one pot recipes for when we want a cozy
to the core, stick-to-your-ribs kind of meal.

serves 4

1 cup medium or long grain white rice

avocado oil or olive oil You can use regular
1 teaspoon cumin (whole or ground) crushed tomatoes if you
can’t find fire-roasted.
1 yellow onion, diced
1 jalapeno pepper, seeded and diced
If you like more heat in
sea salt
your rice and beans,
5 garlic cloves, minced leave the seeds in your
1 small bunch cilantro, stems and leaves roughly separated and finely jalapeno and/or add
chopped a splash of hot sauce
1 14.5 oz/410 g can fire-roasted crushed tomatoes when adding the broth.
1 ¾ cups (1 15 oz/425 g can) cooked black beans
1 ¼ cups vegetable broth
2 bay leaves
juice from 1 lime, plus more for serving
1-2 avocados, cubed or sliced, for serving

Put the rice in a strainer and thoroughly rinse it until the water runs
clear. Set aside to drain. Heat a soup pot over medium heat and add
enough oil to lightly coat the bottom. Add the cumin and toast it,
stirring, for about a minute, until fragrant. Add the onion, jalapeno,
and a pinch of salt, and sauté for about 5 minutes, until the onion is
translucent. Stir in the garlic. Add the rinsed rice and toast it for 5
minutes, stirring frequently to prevent sticking.

Add in the chopped cilantro stems and about half of the leaves to
the pot, along with the tomatoes and sauté, letting the rice absorb
the flavors for about 1 minute. Add the beans, vegetable broth, bay
leaves, and more salt to taste. Bring the mixture up to a simmer,
cover, and cook for 15 minutes, or until the rice has absorbed all
the liquid. Stir periodically to prevent sticking. Turn off the heat and
let the rice steam for another 5-10 minutes. Mix in the lime juice
and remaining cilantro leaves (leave a few leaves for garnishing if
you like), simultaneously fluffing the rice. Taste for salt and adjust if
needed.

Serving Suggestions: Serve right away, topped with avocado, cashew

crema, cilantro leaves, lime wedges, and/or hot sauce. Roasted sweet
potatoes or a fresh slaw are also excellent additions to this meal.

39
40
Braised Lentils with Mushrooms,
Leeks and Potatoes
This earthy one-pot meal is one of our favorite things to make on a
chilly evening. It’s full of deep flavors from the mushrooms, leeks,
herbs, and wine, and the French lentils make it perfectly satiating.

serves 6

avocado oil or olive oil

3 medium or 2 large leeks, white parts only, sliced into 1-inch rounds Leeks tend to have dirt
or half rounds wedged between their
leaves, so it’s important to
sea salt
wash them really well to
pinch red pepper flakes avoid grit in your final dish.
1 ¼ lb/570 g cremini mushrooms, sliced
freshly ground black pepper
5 garlic cloves, minced
1 teaspoon dried herbs (thyme, oregano, rosemary, marjoram) or 1
tablespoon minced fresh thyme and/or rosemary
¼ cup red or white wine
2-3 medium-small potatoes (any kind), cubed
1 ½ cups French lentils
3 cups vegetable broth
2 bay leaves
about 2 packed cups flat leaf kale, torn or chopped
splash tamari (optional)

Heat a soup pot over medium heat and add enough oil to coat the
bottom. Add the leeks, a pinch of salt and red pepper flakes, stir
to coat and sauté for about 10 minutes, until the leeks are soft and
golden in parts. Add the mushrooms and another pinch of salt, and
sauté until browned and most of the liquid released by the mushrooms
evaporates, about 10-15 minutes. Add a few grinds of black pepper,
garlic, and herbs, sauté for 30 seconds, until fragrant. Add the wine
and let it reduce for about 3 minutes. Add the potatoes, season them
with salt and stir to coat. Add the lentils, vegetable broth, bay leaves,
and another pinch of salt. Cover the pot and bring to a simmer. Let
simmer, covered and mixing periodically, for 30 minutes. Stir in the
kale, cover, and let simmer for another 10-15 minutes, until the lentils
are cooked but not mushy, and most of the liquid is absorbed. Add a
splash of tamari, if using. Taste for salt and pepper and adjust if needed.

Serving Suggestions: Serve the braised lentils topped with fresh

herbs, knife salsa verde (pictured), and/or with a side salad.

41
42
Minestrone with Rosemary Walnuts
Minestrone is all about using up the vegetables you have on hand.
It’s such a great soup to make when ‘there’s nothing to eat,’ except
a few forgotten things in the crisper and pantry. All this to say, don’t
be afraid to customize this recipe according to what you have. The
savory rosemary-walnut topping adds lovely crunch and earthiness.

serves 6

2 tablespoons olive oil or avocado oil, plus more for oiling the pot
1 cup walnuts, roughly chopped Use winter or summer
1 tablespoon minced rosemary (from about 2 sprigs), divided squash/zucchini in place
of or in addition to the
1 ½ teaspoons smoked paprika, divided
potatoes. You can also
sea salt include green beans (as
1 yellow onion, diced pictured), fennel, greens
1 medium carrot, diced other than kale, pasta
1 celery rib, diced (increase the amount
4 cloves garlic, minced of broth quite a bit for
pasta) etc. Just adjust
pinch red pepper flakes, or to taste the amount of water/
1 tablespoon tomato paste broth you’re adding if
about 1 lb/450 g potatoes or a mix of potatoes and sweet potatoes, using more ingredients,
diced into 1/2-inch pieces aiming for a chunky
1 ¾-2 cups (1 15 oz/425 g can) white beans soup consistency.
1 14.5 oz/410 g can crushed fire-roasted tomatoes
5-6 cups vegetable broth, plus more if needed
2 bay leaves (optional)
1 small or ½ large bunch kale, stemmed and torn
splash of tamari (optional)

Heat a soup pot over medium heat and add 2 tablespoons of oil,
swirling to coat the pot. Add the walnuts, half the rosemary, ½
teaspoon smoked paprika, and a generous pinch of salt. Stir to coat
and let the walnuts toast until golden and fragrant, about 5 minutes.
To store, transfer the walnuts together with the oil to a jar or another
lidded container, set aside until ready to use.

Add more oil to coat the bottom of the same pot set over medium
heat. Add the onion, carrot, celery, and a pinch of salt. Sauté for
10 minutes, until the vegetables are soft. Add the garlic, red pepper
flakes, tomato paste, remaining ½ tablespoon rosemary, and the
remaining 1 teaspoon smoked paprika. Sauté for another minute,
until fragrant. Add the potatoes, beans, and another generous pinch
of salt, stir to coat. Add the tomatoes, enough broth to achieve a
chunky soup consistency, bay leaves, if using, and more salt. Cover
the pot, bring to a simmer and simmer, covered, for 15 minutes, until
the potatoes are just soft. Add the kale and simmer for another 10
minutes. Turn off the heat and add a few splashes of tamari for more
depth of flavor, if using. Taste for salt and adjust if needed.

Serving Suggestions: Serve the minestrone hot, garnished with the

rosemary walnuts and their oil. Fresh parsley and cashew crema are
other delicious finishing options for this soup.
43
Zucchini Mac & Cheese with Coconut Bacon

44
Coconut Rice
makes about 6 cups

2 cups white rice

1 13.5 oz/400 ml can unsweetened full-fat coconut milk
1 ½ cups water
sea salt

In a pot, combine the rice, coconut milk, water, and salt to taste.
Bring to a boil, lower the heat to a simmer, and cook, covered, for 15
minutes. Turn off the heat and let sit for another 10 minutes to steam.
Fluff the rice with a fork and serve.

Coconut Bacon
1 cup coconut flakes
2 teaspoons maple syrup
2 teaspoons tamari
1 teaspoon avocado oil
1 teaspoon smoked paprika
freshly ground black pepper
½ teaspoon sea salt

Preheat the oven to 300° F (148° C). Put the coconut on a parch-
ment-covered baking sheet. Drizzle with the maple syrup, tamari, oil,
and sprinkle with the smoked paprika, a few grinds of black pepper,
and salt. Mix to coat. Bake for 8 minutes, stir and bake for another 10
minutes, or until crispy. Check often, taking care not to burn the coco-
nut. The coconut bacon will crisp up more once it cools. The bacon is
best eaten right away.

Knife Salsa Verde

big handful fresh tender herbs of choice, like parsley, cilantro, dill,
basil, etc.
1 garlic clove, grated or minced
splash red wine vinegar
olive oil
sea salt

Finely chop the herbs and transfer them to a bowl. Add the garlic, a
splash of red wine vinegar, and enough olive oil to achieve a thick, pes-
to-like consistency. Add salt to taste. Taste for salt and acidity, and adjust
if needed. Keep refrigerated in an airtight container for up to 4 days.

45
Quinoa Pilaf with Lemony Green Beans and Cheesy Cashew Dust

46
Cashew Crema
makes about 2 cups

1 cup cashews
1 cup water
1 garlic clove, roughly chopped
juice from 1 lime or 1 small lemon
sea salt

Soak the cashews in hot water for at least 15 minutes if you don’t have
a high-speed blender. Combine the cashews (drained if you soaked
them), water, garlic, lemon/lime juice, and salt to taste in an upright
blender, blend until very smooth. Taste for salt and adjust if needed.
Keep refrigerated in an airtight container for up to 5 days.

Cheesy Cashew Dust

¼ cup cashews
½ teaspoon nutritional yeast
freshly ground black pepper
sea salt

Grind the cashews in a mortar and pestle until mostly fine. Add the nutri-
tional yeast, black pepper and salt to taste, mix to combine. Sprinkle on
anything and everything. Keep refrigerated in an airtight container indef-
initely. You can also make this recipe in a food processor, but we recom-
mend doubling or tripling it, depending on the size of your processor.

47
Thank you!
Your support means the world.
We hope that these recipes
will bring you ease and joy at
dinnertime and beyond.

x Masha and Anya

Stay in touch:
golubkakitchen.com
@golubkakitchen
[email protected]

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