This tasty rainbow ketchup is super tasty and goes on a multitude of foods. All natural colors and flavors. If you’re looking you put something unique on your Memorial Day picnic table, this is it.
Harkourei radishes (salad radishes) are sliced and seared to resemble scallops. Cooked aside white wine herb sauce, they make a lovely vegan little appetizer.
These bright, fresh lettuce wraps are full of yummy seasonal produce. Perfect for a small appetizer or a light snack.
This tarragon green pea bisque is delicious and pocket friendly. Top it with pan-fried radishes for a little texture variation, or leave it plain for a bit of a lighter fare.
These amazing peanut butter and jelly cookies only have 6 ingredients. Ready in 30 minutes, including baking time. Try not to eat them all at once. yum!
a family chocolate cake recipe, remade into a gluten-free + vegan chocolate cake.
Really good vegan meatballs do not have to be expensive, hard to make, or filled with weird ingredients. These are made with eggplants, carrots, and a handful of other things you probably already have in your kitchen.
Seasonal salads are the best kind: they require little effort on the chef’s behalf to make them taste good, the fresh-picked produce does the work for you. I made two seasonal salads (be ready for a lot more coming this summer, God willing) paired with simple dressings that honestly taste good on anything.
I never know if folks prefer to call it a berry crumble or a berry crisp. What’s your fave? Well, no matter the name, this berry crisp/berry crumble is deliciously addictive. It’s gluten free and vegan and perfect for the sweet dawn of summertime.