Hannah Sunderani started a blog named TwoSpoons covering plant-based recipes worth sharing. Hannah's recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet.
Hannah Sunderani
Moroccan-Inspired Salad with Superfoods and Plant-Based Protein
This moroccan inspired salad is gluten-free, easy to make, and healthy! This is a protein packed, whole-foods salad recipe, using fresh and flavourful ingredients. Finished with a deliciously spiced Moroccan Salad Dressing to drizzle.
No-Bake Raspberry Cream Tarts
These No-Bake Raspberry Cream Tarts frostings are a crowd-pleaser. The filling is a blend of soaked cashews, coconut oil, almond milk, and thawed raspberries. I’ve then blended in some silken tofu to thicken the mix and bring a little more mousse-y texture. I know what yo...
Healthy Vegan Pizza Topped with Zucchini and Fresh Vegetables
Vegan pizza is delicious! But there are a few tricks that when you get these details right, you'll forget all about the fact that it's cheese-free. The first rule to having delicious vegan pizza is to focus on your crust! And that's the sec...
Stone Fruit Toasties With Coconut Almond Butter Spread
Since stone fruits are so lush at the moment it was a no brainer to put it on my toast! They’re just so juicy and sweet right now. But, what also makes this toast divine is the sweet coconut almond butter spread. This simple spread requires only 3-ingredients and will change your toast game. Made...
Harvest Kale Caesar Salad With Pomegranate Seeds and Cranberries
Caesar salad is truly a staple side. It’s one that I always make when hosting friends for dinner. It really has its place for all types of people. For my health-conscious girlfriends who love their greens, there is no word that makes our ears perk up better than “KALE!” But also,...
Chocolate Mocha Chia Pudding
This chia pudding makes a lovely breakfast to start the day or afternoon snack. And I also love to have it post-workout for a healthy, filling and protein-packed meal.
The flavors of this chia pudding are exactly as described. Chocolatey and mocha-y...
Rhubarb Lattice Cheesecake Squares
Say hello to this pretty in pink Rhubarb Lattice Cheesecake! It’s sure to get you some “oooohs and aaaaahs.” The recipe, although it takes some time, is pretty simple to make. It starts by slicing the rhubarb into long thin strips (using a mandoline), then placing it in boiling sugar water to soften. Making the latti...
Quick and Easy Vegan Pho With Creamy Miso Broth
Perfect for hot weather, this savory broth has a cooling blend of miso, ginger, chili flakes, lime leaves, and soy sauce. The umami flavors are especially satisfying when temps rise. Add coconut milk if you prefer it creamy.
But it’s not just the broth that makes this bowl so wholesome. The ...
The 5 Best Recipes to Make at Home Using Your Pantry Staples
After running to the grocery store and buying all your plant-based essentials from The Beet's stock-up grocery list, you might find yourself wondering what recipes to cook. If you're feeling overwhelmed about how you're going to use your canned and packaged goods like beans, oats, baking powders, pasta, and dried fruits, here are 5 recipes to make at home using these pantry staples. Learn how to .