Deep cocoa, fragrant orange, and almond flour in a fudgy square

The Broth Kitchen • Recipe 09 • IndigoKoi Wellness, LLC A fragrant broth with citrus lift and a lingering ginger warmth. Vegan strained broth | Yield: About 5 cups | Time: 35 minutes Ingredients • 6 cups unsalted vegetable broth • 3-inch piece ginger, sliced • 2 lemongrass stalks, bruised and cut into 3-inch pieces • 4 food-grade makrut lime leaves, torn • 2 shallots, sliced • 1 tablespoon lime juice Method 1. Combine broth, ginger, lemongrass, lime leaves and shallots. Bring

The Broth Kitchen • Recipe 17 • IndigoKoi Wellness, LLC White beans stay in this bowl, giving the rosemary-scented broth substance and a creamy contrast. Vegan brothy meal | Yield: 4 generous servings | Time: 30 minutes Ingredients • 1 tablespoon olive oil • 2 shallots, chopped • 2 garlic cloves, minced • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added white beans, rinsed and drained • 1 small rosemary sprig • 2 cups chopped spinach • 1 tablespoon lemon juic

The Broth Kitchen • Recipe 16 • IndigoKoi Wellness, LLC Cilantro stems deserve a place in the pot: they bring a fresh herbal note to toasted cumin and coriander. Vegan strained broth | Yield: About 5 cups | Time: 35 minutes Ingredients • 1 teaspoon cumin seeds • 1 teaspoon coriander seeds • 6 cups unsalted vegetable broth • ½ cup washed cilantro stems, chopped • 2 shallots, sliced • 2 garlic cloves, crushed • 1 tablespoon lime juice • 2 tablespoons cilantro leaves Method 1. T

The Broth Kitchen • Recipe 14 • IndigoKoi Wellness, LLC Roasted pepper and tomato create a sunny broth with enough body for a handful of cooked pasta. Vegan strained broth | Yield: About 6 cups | Time: 40 minutes Ingredients • 6 cups unsalted vegetable broth • 1 cup no-salt-added canned crushed tomatoes • 1 roasted red bell pepper from a jar, drained and chopped • 1 onion, chopped • ½ cup washed basil stems • 2 garlic cloves, crushed • 2 tablespoons sliced fresh basil leaves

The Broth Kitchen • Recipe 20 • IndigoKoi Wellness, LLC Tomato and cumin give this broth a rounded warmth, with parsley bringing brightness just before serving. Vegan brothy meal | Yield: 4–6 servings | Time: 40 minutes Ingredients • 1 tablespoon olive oil • 1 onion, chopped • 2 garlic cloves, minced • 1 teaspoon ground cumin • One 14½-ounce can no-salt-added diced tomatoes • 6 cups unsalted vegetable broth • Two 15-ounce cans no-salt-added chickpeas, rinsed and drained • ¼ c

Bright citrus, warm almond, and a softly substantial crumb

Bright citrus, juicy berries, and a nutty whole-grain crumb

Roasted eggplant, rich lentil tomato filling, and a creamy cauliflower top