Nunya Sauce - Notes from Matt: I use half the amount of gochujang and make the other half sriracha. I also use garlic and onion powder instead of real garlic/onions and skip the mirin.

Korean Tofu Tacos | Flourishing Foodie

The King of All Sandwiches | The Flourishing Foodie

Flourishing Foodie

adobo marinaded tofu sliders with chipotle lime mayo | The Flourishing Foodie

Falafel Salad | The Flourishing Foodie

Toasted Almond and Basil Pesto | The Flourishing Foodie

Tomato Basil Risotto | The Flourishing Foodie

Eggplant and Chickpea Coconut Curry | Flourishing Foodie

Mini Hand Pies | The Flourishing Foodie

Lemon Tartlets with Olive Oil | Flourishing Foodie

Korean Fried Chicken

Flourishing Foodie: Cream Cheese and Macerated Strawberry Toast

Vegetarian Lasagna | Flourishing Foodie

Spring Vegetables in Creamy Lemon Goat Cheese Sauce | Flourishing Foodie

Sage Roasted Cauliflower and Chickpea Pasta | Flourishing Foodie

Creamy Avocado Pasta | The Flourishing Foodie

Mediterranean Orzo Spinach Salad | The Flourishing Foodie

Korean Fried Chicken with Sweet Chili Sauce

Vegetarian Enchiladas Verde | Flourishing Foodie