Spiced Green Lentil and Potato Stew

Spiced Green Lentil and Potato Stew

We developed this recipe for a few reasons. First, to show another way that lentils can play a filling and central role in a dish. Basically, serving as a meat replacement. You may see them pop up in Vegan Lentil Bolognese, and they are already used in Indian dal...
Spicy Vegan Peanut Noodles with Sichuan Peppercorns

Spicy Vegan Peanut Noodles with Sichuan Peppercorns

Numbing and tingly. A common description of Sichuan cuisine. Or ‘Szechwan’ if you’re in a Western country. Sichuan is a southwest province of China. A few ingredients and flavors native to this province and cuisine are fermented black beans, spicy...
Creamy Thai Yellow Curry Squash Soup

Creamy Thai Yellow Curry Squash Soup

Can’t stop, won’t stop eating winter squash. For one, they so incredibly filling and are a perfect centerpiece of any meal. Second, they are buttery, rich and creamy and we love seeing how they transform with just a few simple spices. Today, that spice is...
Roasted Red Kuri Squash with Sage Soup

Roasted Red Kuri Squash with Sage Soup

Red Kuri Squash has been a staple in our kitchen in fall, rivaling our beloved Kabocha squash. Checking out new squash varieties has become a fun part of our fall cooking experience. I picked up the Red Kuri out of interest, made a soup with it and was blown away but...
How to Use a Bamboo Steamer

How to Use a Bamboo Steamer

Bamboo steamers have a long history throughout Asia, and most specifically in Chinese cooking.They are not only used in restaurants and for dim sum, but also used in homes to make cooking quick and easy. As the name suggests, these steamers are made from bamboo and...

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