35+ Delicious Holiday Vegan Diabetic Recipes to Enjoy a Healthier Season

The holiday season is often synonymous with indulgence, but for those with diabetes, navigating festive meals can be a challenge.

Fortunately, you don’t have to sacrifice flavor for health. In this blog post, we’ve gathered over 35 delicious holiday vegan recipes that are not only diabetic-friendly but also bursting with seasonal flavors.

From savory mains to sweet treats, these recipes offer a balanced approach to holiday meals, ensuring that you can enjoy every bite without worrying about blood sugar levels.

Whether you’re hosting a holiday gathering or looking to prepare something special for yourself, these recipes will help you stay on track while celebrating the season.

35+ Delicious Holiday Vegan Diabetic Recipes to Enjoy a Healthier Season

With the holidays just around the corner, there’s no reason why you can’t enjoy the festive season to its fullest, even if you’re managing diabetes.

These 35+ vegan diabetic recipes bring together healthy ingredients and mouthwatering flavors to make every meal a celebration of good health and good taste.

By choosing plant-based dishes that are low in sugar and rich in nutrients, you’re not only nourishing your body but also embracing a sustainable and mindful way to enjoy your favorite holiday traditions.

So go ahead, dig in and savor these wholesome, diabetic-friendly meals with the people you love – because this year, the holidays can truly be for everyone!

Holiday Spiced Lentil and Sweet Potato Soup

Warm up your holidays with this hearty and nutritious soup. Packed with protein-rich lentils, naturally sweetened with roasted sweet potatoes, and seasoned with holiday spices, this dish is perfect for anyone looking for a vegan and diabetic-friendly option. It’s both comforting and satisfying, making it an excellent centerpiece for a festive meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 cups low-sodium vegetable broth
• 1 cup water (as needed)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potatoes with a little olive oil, spread them on a baking sheet, and roast for 25–30 minutes until tender.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
3. Stir in the cinnamon, cumin, nutmeg, and ginger, cooking for an additional minute.
4. Add the lentils, roasted sweet potatoes, vegetable broth, and water to the pot. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred. Adjust the consistency with additional water if needed.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley.

This soup not only offers a delightful blend of flavors and textures but also ensures a low-glycemic and nutrient-dense option for holiday celebrations. Its inviting aroma and rich taste make it a crowd-pleaser for everyone at the table.

Festive Cauliflower and Walnut “Meatloaf”

This plant-based “meatloaf” is packed with protein, fiber, and bold flavors. The walnuts and cauliflower provide a hearty texture, while the mix of herbs and spices brings the holiday spirit to your plate. It’s a perfect main course for vegan and diabetic-friendly festivities.

Ingredients:

• 1 medium head cauliflower, chopped into florets
• 1 cup walnuts, toasted
• 1 cup cooked quinoa
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1/4 cup unsweetened tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper.
2. Steam the cauliflower florets until tender, then mash them lightly.
3. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent.
4. In a food processor, pulse the walnuts until coarsely chopped.
5. In a large mixing bowl, combine the mashed cauliflower, toasted walnuts, cooked quinoa, sautéed onion, garlic, thyme, rosemary, smoked paprika, tomato paste, and flax egg. Mix well.
6. Transfer the mixture to the prepared loaf pan, pressing it firmly to ensure it holds together.
7. Bake for 40–50 minutes until firm and golden on top.
8. Let cool slightly before slicing and serving.

This “meatloaf” is a festive centerpiece that pairs beautifully with a side of roasted vegetables or a fresh salad. It’s hearty, satisfying, and full of holiday charm while being mindful of dietary needs.

No-Bake Peppermint Avocado Chocolate Tart

Indulge in a guilt-free dessert with this luxurious chocolate tart. Creamy avocado forms the base of the filling, paired with rich cocoa and a hint of peppermint for a holiday twist. It’s a decadent treat that’s low in sugar and perfect for a vegan and diabetic-friendly dessert.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons coconut oil, melted
• 1 tablespoon sugar-free maple syrup

For the filling:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sugar-free maple syrup
• 1 teaspoon peppermint extract
• 1/4 cup unsweetened almond milk

Instructions:

1. In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, and sugar-free maple syrup. Mix until a crumbly dough forms.
2. Press the crust mixture evenly into a tart pan. Chill in the refrigerator for 30 minutes.
3. In a blender or food processor, combine avocados, cocoa powder, sugar-free maple syrup, peppermint extract, and almond milk. Blend until smooth and creamy.
4. Pour the filling into the chilled crust, spreading it evenly.
5. Refrigerate for at least 2 hours before serving. Garnish with crushed peppermint (sugar-free) or a sprinkle of cocoa powder.

This tart is a show-stopping dessert that feels indulgent but aligns perfectly with health-conscious holiday dining. The creamy texture and rich flavor make it a favorite, proving that desserts can be both festive and nourishing.

Vegan Stuffed Acorn Squash with Quinoa and Cranberries

This vibrant and nutrient-packed dish makes for an impressive holiday main or side. The naturally sweet acorn squash is stuffed with a hearty combination of quinoa, cranberries, and roasted vegetables, creating a satisfying meal that’s diabetic-friendly and full of festive flavors.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup dried cranberries (unsweetened)
• 1/2 cup chopped walnuts
• 1 small red onion, chopped
• 1/2 cup diced carrots
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35–40 minutes, or until the flesh is tender.
2. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion, carrots, and walnuts, cooking for about 5–7 minutes until the vegetables soften.
3. Stir in the quinoa, cranberries, cinnamon, and ginger, and cook for another 3–5 minutes to combine the flavors.
4. Once the squash is done, stuff each half with the quinoa mixture.
5. Return to the oven and bake for an additional 10–15 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley before serving.

This dish combines the warmth of roasted squash with the sweetness of cranberries and the crunch of walnuts, making it a perfect fit for a holiday table. It’s not only festive and flavorful but also balanced for those watching their blood sugar levels.

Maple Cinnamon Roasted Brussels Sprouts with Almonds

Brussels sprouts are roasted to perfection with a sweet and savory glaze of maple and cinnamon, then topped with toasted almonds for extra texture. This side dish is low-carb, full of fiber, and makes a perfect complement to any holiday meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1 tablespoon maple syrup (sugar-free)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20–25 minutes, tossing halfway through, until they’re golden brown and crispy.
4. Once roasted, sprinkle with toasted almonds before serving.

This dish brings out the natural sweetness of Brussels sprouts with the warmth of cinnamon and maple, making it a crowd-pleaser for holiday gatherings. It’s a simple, healthy, and diabetic-friendly way to enjoy a festive vegetable dish.

Vegan Mushroom and Spinach Wellington

A delicious twist on the classic Wellington, this vegan version features a savory filling of mushrooms and spinach, wrapped in a flaky, whole-grain pastry. It’s a rich, satisfying dish that is perfect for holiday dinners and offers a great alternative to meat-filled Wellingtons.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mushrooms, finely chopped
• 1 medium onion, chopped
• 2 cups fresh spinach, wilted
• 1/4 cup nutritional yeast
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 package whole-grain puff pastry (vegan)
• 1 tablespoon non-dairy milk (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped mushrooms and onion, sautéing until the mushrooms release their moisture and the mixture becomes dry.
3. Stir in the wilted spinach, nutritional yeast, thyme, salt, and pepper, and cook for another 5 minutes until everything is well combined.
4. Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center of the pastry and fold the edges over to enclose the filling.
5. Brush the top of the pastry with non-dairy milk to create a golden finish.
6. Bake for 30–35 minutes until the pastry is golden and crispy.
7. Let the Wellington cool slightly before slicing and serving.

This vegan Wellington is both festive and filling, providing a delicious alternative for those who want to avoid animal products but still enjoy a hearty holiday dish. The savory mushroom and spinach filling, wrapped in flaky pastry, is perfect for a special occasion.

Vegan Gingerbread Cookies

These chewy, spicy gingerbread cookies are a holiday classic reimagined in a vegan, diabetic-friendly version. They’re perfectly spiced with cinnamon, ginger, and molasses, making them a flavorful and guilt-free treat to enjoy during the holidays.

Ingredients:

• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1/4 cup sugar-free maple syrup
• 1/4 cup molasses (unsweetened)
• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine coconut oil, applesauce, maple syrup, and molasses, stirring until well combined.
3. In another bowl, whisk together almond flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
4. Gradually mix the dry ingredients into the wet ingredients, stirring until a dough forms.
5. Roll the dough into balls and flatten them onto the baking sheet. You can use a cookie cutter to shape them if desired.
6. Bake for 8–10 minutes until slightly firm.
7. Let cool before serving.

These gingerbread cookies are the perfect holiday snack or gift for anyone who loves classic flavors but wants a diabetic-friendly, plant-based option. The warm spices make them irresistible, and their soft, chewy texture is sure to satisfy any holiday sweet tooth.

Vegan Butternut Squash and Black Bean Chili

A cozy and hearty chili filled with sweet butternut squash, protein-rich black beans, and a medley of spices. This dish is not only vegan and diabetic-friendly, but it also offers a comforting and festive option for chilly holiday gatherings.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the red bell pepper, butternut squash, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the vegetables with the spices.
3. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 30–35 minutes, or until the squash is tender and the flavors meld.
4. Garnish with fresh cilantro and serve warm.

This chili brings the perfect balance of sweet, savory, and spicy. It’s packed with nutrients and flavor, and the butternut squash adds a unique sweetness that pairs beautifully with the beans. A filling and comforting option for a festive vegan or diabetic-friendly holiday meal.

Vegan Pumpkin and Coconut Milk Curry

A creamy, spiced pumpkin curry with a hint of coconut milk is a perfect dish for the holiday season. Full of flavor and easy to prepare, this vegan curry is also low in carbs, making it an excellent choice for anyone looking to manage their blood sugar levels while still enjoying delicious, festive food.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (15 oz) pumpkin puree
• 1 can (14 oz) light coconut milk
• 1/2 cup vegetable broth
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large skillet or pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 5 minutes, until the onion softens.
2. Stir in the curry powder and turmeric, cooking for another minute to allow the spices to release their flavors.
3. Add the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine and bring the mixture to a simmer.
4. Add the spinach, cooking for 3–5 minutes until it wilts and the curry thickens to your desired consistency.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This pumpkin curry offers a warm, comforting meal full of depth and spice. The coconut milk provides creaminess without excess calories, making it perfect for anyone looking to enjoy a rich holiday dish that’s both delicious and blood-sugar friendly.

Vegan Sweet Potato and Chickpea Salad

This light and refreshing salad combines roasted sweet potatoes, protein-packed chickpeas, and a tangy lemon dressing. It’s the perfect side dish or a satisfying main for a lighter holiday meal, providing a balance of complex carbs, fiber, and protein.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon tahini
• 1 tablespoon water
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out evenly on a baking sheet.
3. Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
4. While the sweet potatoes and chickpeas are roasting, whisk together the lemon juice, tahini, and water in a small bowl to make the dressing. Adjust the water if needed to reach a smooth consistency.
5. Once the sweet potatoes and chickpeas are done, toss them with the dressing.
6. Garnish with fresh parsley and serve warm or at room temperature.

This salad is a perfect combination of flavors and textures, offering a hearty yet refreshing option for holiday meals. It’s easy to make ahead and is full of vibrant colors, making it a beautiful addition to your festive table.

Vegan Carrot Cake Energy Balls

A quick and healthy dessert or snack inspired by carrot cake, these energy balls are packed with nutrients from carrots, oats, and spices. They’re sweetened with dates, making them a perfect treat for those looking for a sugar-free, vegan, and diabetic-friendly option to enjoy during the holiday season.

Ingredients:

• 1 cup rolled oats
• 1/2 cup shredded carrots
• 1/4 cup almond meal
• 1/4 cup chopped walnuts
• 1/4 cup pitted dates
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of salt
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup (sugar-free)
• 1/4 teaspoon vanilla extract

Instructions:

1. In a food processor, combine oats, shredded carrots, almond meal, walnuts, dates, cinnamon, ginger, and salt. Pulse until the mixture becomes a coarse dough.
2. Add the coconut oil, maple syrup, and vanilla extract, and pulse again until the dough sticks together when pressed.
3. Roll the mixture into small balls, about 1-inch in diameter.
4. Refrigerate for at least 30 minutes before serving to allow them to firm up.

These energy balls are a wonderful holiday treat, full of the flavor of carrot cake but without the added sugar. They’re the perfect snack to grab when you need a quick pick-me-up during holiday festivities or a satisfying dessert for anyone following a diabetic-friendly or plant-based diet.

Vegan Cauliflower Tacos with Lime-Cilantro Slaw

These crispy roasted cauliflower tacos with a zesty lime-cilantro slaw are a vibrant, healthy, and satisfying option for your holiday meals. The cauliflower is perfectly seasoned and roasted, creating a smoky and savory filling, while the slaw adds a refreshing crunch. This dish is vegan, diabetic-friendly, and perfect for any festive gathering.

Ingredients:

For the cauliflower:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

For the lime-cilantro slaw:

• 2 cups shredded cabbage
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice (freshly squeezed)
• 1 tablespoon apple cider vinegar
• 1 teaspoon agave syrup (or sugar-free sweetener)
• Salt and pepper to taste

To serve:

• 6 small corn tortillas (or your preferred wrap)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and crispy.
4. While the cauliflower is roasting, make the slaw by combining the shredded cabbage, cilantro, lime juice, apple cider vinegar, agave syrup, salt, and pepper in a large bowl. Toss to coat the cabbage evenly.
5. Warm the tortillas in a dry pan over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing roasted cauliflower on each tortilla, topping with lime-cilantro slaw, and serving immediately.

These tacos are bursting with flavors and textures, from the savory roasted cauliflower to the tangy and crunchy slaw. They’re a light yet filling dish that’s both festive and nutritious, making them ideal for a diabetic-friendly holiday meal.

Vegan Apple Cinnamon Crumble

A warm, comforting dessert perfect for holiday gatherings, this vegan apple cinnamon crumble is made with wholesome ingredients and features a naturally sweetened apple filling topped with a crunchy, oat-based crumble. It’s light yet satisfying, and its combination of flavors will leave everyone reaching for seconds.

Ingredients:

For the filling:

• 4 medium apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (sugar-free)
• 1 tablespoon cornstarch

For the crumble topping:

• 1 cup rolled oats
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup (sugar-free)
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the sliced apples with lemon juice, cinnamon, maple syrup, and cornstarch. Transfer the mixture to a baking dish.
3. In another bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Stir until the mixture resembles a crumbly dough.
4. Sprinkle the crumble topping evenly over the apple mixture.
5. Bake for 30–35 minutes, until the apples are tender and the topping is golden brown and crispy.
6. Let cool slightly before serving.

This apple cinnamon crumble is the perfect dessert for a festive holiday meal. The naturally sweet apples, paired with the cinnamon-spiced topping, offer a delightful combination of flavors while being low in sugar and full of wholesome ingredients. It’s a warm, comforting treat that will leave everyone satisfied.

Vegan Avocado and Mango Salad with Lime Dressing

This light, refreshing salad combines the creamy texture of avocado with the sweet and juicy mango, creating a colorful and flavorful dish. Tossed in a tangy lime dressing, it’s a perfect addition to any holiday meal, providing a balance of healthy fats, fiber, and fresh flavors.

Ingredients:

• 2 ripe avocados, diced
• 1 ripe mango, peeled and diced
• 1 small cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon agave syrup (or sugar-free sweetener)
• 1/4 teaspoon chili powder (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, mango, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, agave syrup, chili powder (if using), salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Serve immediately, garnished with additional cilantro if desired.

This mango and avocado salad is a delightful and refreshing dish that offers a burst of flavor and nutrients. It’s perfect for holiday meals when you want something light but satisfying, and the combination of creamy avocado and sweet mango will be a hit at the table.

Vegan Spiced Pear and Almond Cake

This moist and fragrant cake combines the natural sweetness of pears with a blend of warming spices. Almond meal adds richness and texture, making this a perfect dessert for anyone looking for a healthier, vegan, and diabetic-friendly option during the holidays.

Ingredients:

• 2 ripe pears, peeled and sliced
• 1 cup almond meal
• 1/2 cup oat flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup maple syrup (sugar-free)
• 1/4 cup unsweetened applesauce
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
2. In a mixing bowl, combine the almond meal, oat flour, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the maple syrup, applesauce, non-dairy milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the sliced pears and chopped almonds.
6. Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before transferring to a wire rack to cool completely.

This spiced pear and almond cake offers a unique and festive flavor profile that’s perfect for holiday desserts. It’s naturally sweetened with maple syrup and features the richness of almonds and the warmth of cinnamon, creating a deliciously satisfying treat that’s light on sugar but full of flavor.

Note: More recipes​ are coming soon!