Black beans not only make the best sweet potato nachos but also can be used as a natural dye! Find out more about these bean-y super powers in Maggie Pate’s new how-to book, The Natural Colors Cookbook…
3 Ways to Use Edible Chive Blossoms: Chive Blossom Vinegar, Finishing Salt & Cultured Cashew Cheese
Learn 3 ways to use and preserve flowering chive blossoms in the kitchen. Also makes for easy handmade gifts!
Semolina Lilac Strawberry Shortcake – Vegan
An old fashioned American classic with a new twist! The addition of semolina flour makes these shortcakes oh so tender! Fill them with fresh seasonal berries or stone fruits and a healthy dollop of whipped coconut cream for the perfect summer dessert…
Wild Violet Sugar
Preserve spring violets all year long in this super easy to make violet sugar! Makes a beautiful homemade gift too…
Weeknight Rainbow Rice Bowls with Village Harvest
Healthy, quick and delicious weeknight dinner inspiration featuring Village Harvest this way…
Wild Violet Syrup & Magical Color-Changing Pink Violet Lemonade
Flowers are magic and this color-changing violet syrup will prove it…
Everyday Veggie Chili – Vegan, GF
There’s tons of vegan chili recipes out there but I’m pretty partial to mine. We eat this super simple and comforting dish year-round…
Vegan Blood Orange Yogurt Cake
Come for the last hurrah of blood orange season but return again and again for the best damn vegan yogurt cake. It’s like pound cake, guys!
Vegan Sourdough Doughnuts
The real deal! Old-fashioned sourdough doughnuts veganized for your pleasure…
Vegan Aquafaba Meringue and Rhubarb Curd Cake
bean magic and spring wishes…
Vegan Matcha Cocoa Cashew Cake with Hazelnut Cocoa Oat Cookie Crust
Going green for St. Patrick’s Day with a little help from matcha tea!
Easy Vegan Queso – Nut Free
Easy vegan (and cheap!) queso made without cashews or potatoes…
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