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!
Raw vegan deliciousness for a twist on your holiday cookie plate!!!
3 ingredient sweet potato gnocchi!!!
Guest blogging the recipe for this Vegan Buttercup Squash Soup over at Coyuchi today. Please have a look!
Wild fermented golden sauerkraut video and recipe plus enter to win a fermentation crock from Gardeners Supply Co.!
Light, refreshing and beautiful to look at rainbow veggie and fruit filled summer rolls make a perfect summertime meal or party food…
Simple slow mother’s day with the ones who love me most. That and some tacos…nothing better.
A nutrient packed hearty winter rainbow salad stuffed into roasted butternut squash. Eat the rainbow…
Pull up a seat by the yule log and grab a cup of cheer…. Vegan Nog, that is..
Feeling oh so pumpkiny this season. Like, we are eating them nearly everyday in this house, and have no complaints yet. Such a versatile veg, and so flavorful. Heirlooms are our jam, and butterCUP squash (not butterNUT) has come out the winner for soups, in baked goods and now in risotto! Its thick and dry flesh is buttery and sweet and goes perfectly with all flavors of this season. Thanksgiving dinner looks to be shaping up nicely this year…
This simple salad features bright and fresh fall flavors of crisp fennel with its notes of sweet anise, the tangy punch of pomegranate seeds, earthy rich walnuts, super sweet grapes, a mild bite from raw young sweet onions. A citrusy vinaigrette made with fresh tangerine juice lightly dresses this colorful salad without overpowering its flavors….\
As I sit typing up this post, I can see what remains of our garden…the flower beds…beautiful bright fuchsia and white cosmos dominate the scene, with warm toned zinnias and orange calendula dotted here and there. I love this colorful transition from summer into fall every October. The pumpkins are in at the farms and the cranberries are ready for harvesting in the bogs. Those first baked squashes and pies and pies and more pies are a welcome tradition in the kitchen.
The local farm had these beautiful bosc pears from a farm in MA, and I couldn’t resist them. When I saw the sweet dumpling squashes I knew right away I wanted to pair those flavors together. If you can find sweet dumpling or carnival squash from your local farms or farmers markets, give them a try over acorn squash. The flavor of these heirloom varieties surpasses that of acorn squash by far in my humble opinion.