Easy vegan (and cheap!) queso made without cashews or potatoes…
Blood Orange, Roasted Beet, Lentil & Barley Salad – Vegan
Citrus season is here!…
Fare Isle x Coyuchi – Nourishing Mung Dal Stew – Vegan
A warming ayurvedic Indian stew to nourish and restore health.
Creamy Roasted Cauliflower Leek & Chickpea Pasta – Vegan, GF friendly
for when you get sick of the January cleanses and give in to the carb cravings…
Artisan Sourdough Made Simple – Recipe & GIVEAWAY
A recipe from Emilie Raffa of The Clever Carrot new book Artisan Sourdough Made Simple. And enter to win a copy!
Vegan Pumpkin Sage Agnolotti
Everything you love about fall in one dish!
Wild Grape Focaccia
Fluffy, crispy, salty and a bit sweet thanks to wild grapes, this focaccia is a winner! Use the base recipe year round and top with seasonal flavors!
Vegan Harvest Bulgar Salad with Maple Dijon Dressing
A hearty fall salad for all of that late summer garden/farm stand abundance!
Rustic Heirloom Tomato Tart with Thyme Crust – Vegan
Summer at its finest…
Victoria Magazine Feature + Wild Blueberry Lemon Poppy Seed Cake + Summer Corn Edamame Succotash Recipes
Our recent feature in Victoria magazine plus yummy summer time recipes!!!
Fare Isle x Coyuchi: Vegan Spring Pea & Leek Soup with Seared Mushrooms + Video
An ode to spring in all its verdant glory…
Baked Vegetable Root Fries with Hummus for Coyuchi
Snack time! These baked roots are a mix of sweet and earthy carrots, parsnips and beets. A light coating of seasoned organic cornstarch helps to give them crunch and they pair perfectly with my simple everyday hummus. These fries are a perfect afternoon snack or another yummy option for your party table. Get the full recipe at Coyuchi.
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