SUMAC AND ZA'ATAR BAKED EGGPLANT with mint lime coconut yogurt sauce | recipe

This recipe, while herby and flavorsome, is all about simplicity. It's summer, it's hot and I want something light and cooling. I can't always eat smoothies and salads, I really am a warm-food-loving girl, but the mint and tang of the cool coconut yogurt have a chilling effect.

Read More
WHITE CHOCOLATE MACADAMIA NUT DATE BALLS

If you use social media, you've probably come across a date ball once or twice (a hundred times). They're cute, they come in lots of colors and they look great on top of nicecream or in a flat lay (if none of those words sound familiar to you, you are definitely not my target audience, and kudos to you for joining... you're probably my aunt.) But I don't think that's why they are so popular. What is just so fantastic about date balls is that they are protein, calcium and iron packed little nuggets of naughty tasting nutrients. You can sneak an awful lot of healthy additives into a date ball and they still just wind up tasting like caramel.

Read More
ZUCCHINI POBLANO SOUP | recipe

There's something about green food that screams vitality. I think we have this feeling toward greens at a biological level because eating things that are green is the equivalent to edible sunshine and what could be more vital than eating something created by a source of life -- the sun. 

Read More
AN AYURVEDIC APPROACH TO OPTIMIZING MY VEGAN DIET | a health journey

I'd like to start a new series here on this little blog of mine; a health journey. I intend for it to cover a range of health topics, illustrated through my own quest. I am not a nutritionist, psychologist or life coach. I have no special training in any health related field, so this is all I can offer, my own journey. Because, dear internet, here's the truth; I don't feel healthy. Gasp, the vegan just admitted that plants aren't the magic pill to cure all ails, and she doesn't glow from within and poop out gold? Not so fast vegan haters (let's pretend my audience is wide enough there are some of you out there) IT'S NOT THE PLANTS, GOD DAMN IT, IT'S ME.

Read More
NO-CHURN COCONUT VANILLA SAFFRON ICE-CREAM with pistachio crumble | recipe

I will unabashedly admit that this recipe was a complete experiment that just happened to turn out really, and I mean really, well. Fed up with pretty much all plant based ice creams on the market that were either full of gums, sugars and modified ingredients I had concluded that the only way I was going to satisfy my want for a creamy, rich, whole-foods and non-processed ice-cream would be to make my own.

Read More
WHITE BEAN SOUP with coconut bacon and chives | recipe

Preparing for winter in New England is a bit like preparing for a mental health crisis -- you know it will be worse than you can let yourself remember, you know you will need some no-brainer self care tools in place and you know that it will pass but in the midst of it that won't matter. My analogy here is fitting for me personally because the first usually brings about the latter, which I know to be true for many of us cold weather dwellers. It's not a matter of if, but when the cold will hit and when it does I generally don't want to venture out from under the blanket I will be living in for three to four months. That's why this year I'm stocking up on healing, cozy and warm recipes that take minimal effort. It may be sunny September now, but I'm preparing for the storm. Winter is coming, people. Are you ready?

Read More
CRUSTLESS TOFU MINI QUICHES | recipe

I get such inexplicable joy out of making something new out of something I've already made. It's the half-ass creative in me. In this case, it was the happy accident (leftover Monday) of combining my tofu scramble recipe with my vegan egg (v'egg) patty recipe to make these almost too easy mini quiches. These little guys are awesome for meal prepping a grab'n'go breakfast for your school or work week. I also love that they can serve as a fridge clear out recipe because you can through in whatever you need to use up as the filling. I've tried tempeh bacon and chives, asparagus and leeks, mushroom and spinach and these tex-med inspired ones that I've shown here. 

Read More
PASTA PRIMAVERA with a cauliflower creme sauce | recipe

This creamy and comforting dish features fresh vegetables and healthy, clean way to satisfy your richest cravings. I offer up a dish with no oil that is super low in fat and chock full of vegetables and the antioxidants, minerals and vitamins that they supply. Let's run through some of the benefits of this veg, shall we?

Read More
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.

Read More
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.

Read More
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. 

Read More
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. 

Read More
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. 

Read More
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.

Read More