GARLIC SCAPE FLATBREAD | recipe

This is me saying goodbye to summer with this seasonally inspired flatbread pizza. The basil for the pesto was picked from my own little plant that's been growing so beautifully all summer on the porch of my apartment. I love eating what's growing right now, right here. There's something really grounding about it, I think it has a way of connecting us to this planet, this place (wherever you may be), and this moment.

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ALMOND RICOTTA | recipe

I've been kind of obsessed with this new creation -- putting it on my toast every morning, in pastas, atop pizza and as the main attraction of these little crostinis. My next endeavor might have to be a cannoli. I'm finding it works perfectly in place of your conventional ricotta in any recipe, perfect for vegans and lactose intolerants alike.

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CHIPOTLE BLACK BEAN BURGERS | recipe

Easy, satisfying, totally approachable. I love black bean burgers, a clear plant based staple in my book. Likely because I love just about anything blamed between two pieces of bread, but there's something so special about this one. I love the combination of traditionally southern flavors with basil and roasted red pepper which strike me as more European-esk. How many more times can I tell you what I love? Cheese sauce, I also love vegan (duh) cheese sauce, and these are the perfect vehicle. They're hearty, loaded with protein and full of flavorful intrigue. I'm done selling you on this one, let me show you what I mean. 

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ROSEWATER AND RASPBERRY CHEESECAKES with a graham cracker crust | recipe

When I'm craving something sweet, the satiation process begins with the making; a combination of time, patience and minimal effort, and ends with the presentation. Somehow I feel more deserving of indulgence when I've waited in agony for it. Am I alone in this? This recipe takes little to no kitchen skills, but a whole lotta patience, as like most raw desserts, it requires time in the freezer. But half the pleasure in these cute little treats is had just by looking at them. I love pretty sweet things, and I am so not a baker, so here I got my fix with some ombré and topping the hell out these babies, unnecessary to taste, but I eat with my eyes. 

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PINEAPPLE TACOS with avocado and salsa fresca | recipe

There's something so crazy fresh about an all plant taco, and it's exactly what my body wants in the summer. Over here in New England the summer is intensely hot and fleeting, so I'm looking for foods to cool me down so I can stay out longer and later in the heat. This recipe is primarily just chopping vegetables and assembling them. Yes, let's not melt our faces with hot food, I want chilly, sticky finger food this summer. 

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SMOKEY BEET REUBEN | recipe

Oozy-gooey comfort food with zero quilt, in fact, this dish is actually good for you. Beets are incredible little vegetables, but I'm personally not crazy about them, so I was pretty delighted when I tentatively bit into my newest creation and it was not only tolerable but like, insanely enjoyable.  A hint of fat, hella carbs and some really hard working nutrients like vitamin A, B9, potassium and manganese, meaning not only can you indulge before swimsuit season, but you should.

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THAI RED CURRY WITH SPRING VEGETABLES | recipe

Warm, a little fiery, a little rich too, and incredibly fresh. Thai curry has elements that are perfect for spring time and waking up the senses. The keys to this thai curry is fresh aromatics and a little sour and sweet -- also keys to happy digestion. Try this recipe for a punch to your taste buds and healing for your belly.

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SPRINGTIME KAPHA BALANCING || Eating for the season | ayurveda

The change of the seasons affects many of us; lethargy, brain haze, sickness and just generally feeling out of sorts. Changing your diet to match the season can drastically improve all areas of health by adding the microbes to our digestive tract -- the gut, or micro biome -- that support our immunity to the microbes of the given season. For instance, seasonal allergy sufferers will find improved immunity to spring pollen by consuming the flowering fruits of the season, such as apples, pears and cherries. 

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TOFU SCRAMBLE | recipe

Breakfast staple right here. I've always been a huge breakfast person, and so when I went vegan I was bereft at the prospect of no more eggs and bacon. As I've grown into my veganism the reality of a fried up chicken period and the loins of a sweet little pig absolutely horrify me, but it took a while for the idea of a traditional diner breakfast to turn from enticing to rather revolting. Ok, enough carnivorous food bashing, sorry friends. Because, this story is about a breakfast lover learning to love breakfast in a new and exciting way. 

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