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...
A plant-based twist on a family heirloom recipe...
Pull up a seat by the yule log and grab a cup of cheer.... Vegan Nog, that is..
Head over to the Free People blog today get my recipe for this vegan and gluten free Maple-Pumpkin Spice Granola. Package up in pretty jars and ribbon for beautiful and tasty handmade holiday gifts this year!
The fall pumpkin obsession continues...in the form a deliciously moist and rich tasting spiced pumpkin bread. This sweet quickbread reminds of the date-nut bread my grandma Bridget always served my sister and I when we visited her, not so much the taste but the luscious texture. Grandma would serve it with a proper smear of cream cheese, but I switched that up with homemade soy labneh (so many uses!) and it's so satisfying with a warm cup of tea in the afternoon.
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...