Posts tagged plant based
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.

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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?

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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. 

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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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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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