Peruvian Quinoa Stuffed Peppers

Bell peppers filled with quinoa, black beans, corn, and Peruvian spices, baked until golden

Vietnamese Lemongrass Tofu Skewers

Tofu marinated in lemongrass, garlic, and soy sauce, skewered and grilled to perfection

French Ratatouille

A colorful medley of eggplant, zucchini, bell peppers, tomatoes, and herbs stewed in olive oil

Ethiopian Spiced Lentil Stew

Hearty stew made with lentils, carrots, onions, and berbere spice blend, served with injera

Mexican Street Corn Salad

Grilled corn kernels tossed with vegan mayo, lime juice, cilantro, and chili powder

Greek Spanakopita Triangles

Flaky phyllo pastry filled with spinach, vegan feta, onions, and dill, baked until crispy

Japanese Soba Noodle Salad

Cold soba noodles tossed with cucumber, radishes, sesame seeds, and a soy ginger dressing

Peruvian Quinoa Salad

Quinoa salad with avocado, tomatoes, black beans, corn, and a zesty lime dressing

Vietnamese Summer Rolls

Rice paper rolls filled with vermicelli noodles, tofu, fresh herbs, and a peanut dipping sauce

French Nicoise Salad

Salad with mixed greens, potatoes, green beans, cherry tomatoes, olives, and a mustard vinaigrette

Ethiopian Atakilt Wat

Stir-fried cabbage, carrots, and potatoes seasoned with Ethiopian spices

Mexican Quinoa Salad

Quinoa salad with black beans, corn, bell peppers, avocado, cilantro, and lime dressing

Greek Dolmades

Stuffed grape leaves with rice, pine nuts, raisins, and herbs, served with lemon wedges

Japanese Miso Soup

Traditional soup with tofu, seaweed, green onions, and miso paste in a flavorful broth