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.