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.
Vegan Cabbage Rolls
A warm and comforting dish for winter’s last hurrah…
Winter Refresh – Watermelon Radish, Citrus, Fennel Salad with Passionfruit Dressing for Coyuchi
winter refresh…
Tofu Veggie Quiche with Potato Latke Crust
A vegan and gluten free take on a brunch classic with a crispy potato latke crust! Get those skillets ready.
Nourishing Baked Stuffed Sweets with Kale – Hemp Seed Pesto for Coyuchi
I shared these yummy baked sweets stuffed with edamame, pomegranate seeds and a delicious nutrient packed kale-hemp seed pesto over on Coyuchi! Pop over to their blog to get the full recipe!
Vegan Creamy Layered Potato Kale & Caramelized Onion Bake
A comforting warm dish perfect for these cold January days!
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