You’ve probably never eaten eggplant in this way, but once you’ve tried it, you won’t want to eat it any other way! We first char the eggplant skin to remove it. Then we rub the steaks in a flavorful rub and press them in a hot pan to release the moisture and condense the eggplant, creating a wonderfully meaty texture that easily takes on flavors. This is perfect for a roast-y datenight as it serves two. It’s also easy to scale up if you’re looking to serve a bigger crowd

If you are not a big fan of kale, this cheesy salad will definitely change your mind. I have included the recipe on how to make the vegan cashew cheese from scratch, but if you are short of time please feel free to use whatever cheese you prefer! I absolutely love the contrast between the hearty kale, sweet JAZZ apple, and the creamy cashew cheese!

This vegan parmigiana recipe uses dairy-free cheese to create a realistic alternative to the traditional vegetarian dish