Bowl Craft

Crisp chickpea fritters served over quinoa with a cucumber and tomato medley, finished with a lemon-tahini drizzle.

Layers of roasted eggplant, zucchini, and potatoes topped with a creamy plant-based béchamel and fresh herbs.

A robust mix of kalamata olives, cucumbers, vine tomatoes, and oregano-seasoned feta cheese with olive oil.

Tender grape leaves rolled with long-grain rice, fresh mint, dill, and a hint of lemon zest.

Creamy chickpea purée topped with roasted red peppers and pine nuts, served with warm flatbread.

Flaky phyllo pastry triangles filled with spinach, feta cheese, and sautéed onions, baked until golden.

Slow-cooked Arborio rice with porcini mushrooms and vegetable broth, finished with parmesan.

Thick-cut roasted cauliflower seasoned with turmeric and cumin, served with pomegranate seeds.