Journal — recipe RSS



In Our CSA: Edamame Noodle Bowl

Every week we get a big box of fresh produce from our local CSA, and it has been indispensable to our cooking routine. It helps us plan our weekly meals, reduce time at the store, saves us money, and sometimes lets us branch out from what we normally cook. If you've never heard of a CSA before, in effect it's kind of like one of those meal subscription services (like Blue Apron, or Graze) except it is seasonal, fresh, packaging-free (or low-packaging), and most importantly, local. They exist all around the country and benefit local farmers, as well as reduce your environmental footprint and increase transparency in your food consumption. Basically, a bunch of people come together to pay farmers...

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Spring Greens Pizza

Pizza is one of our favorite go-to meals. It's super versatile and easy to customize to exactly how you'd like it. Prep a bunch of the dough in advance, and you've got a week's worth of dinners ready to go. The pizza we had this past weekend was so stellar and perfectly seasonal that we had to share it here today. It brings together some of the best ingredients of spring in a really simple way, but looks good enough for a dinner party as well. Try it out below! Dough We use our easy multi-purpose dough for all of our pizzas. Get the recipe here! Carrot Greens Pesto This recipe comes from our contributor, Beth Reed, from the great...

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Chickpea Salad Sandwiches

This is a vegan classic, and if you've never tried it, you're really missing out. Even if you're not vegan, you can totally appreciate how easy and tasty chickpea salad sandwiches can be. They're quicker to bring together than an egg or chicken salad and hold up for a while, so they're good for making in big batches. I'm making these two ways, for a little variety in our sandwiches. One is more like a "chicken" salad and one is more like a "tuna" salad - both of which I used to love before going vegan. While not an exact replacement, these both are delicious and add another great lunch idea to my weekly meal plan. (And it's one of...

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Asparagus Pesto

Try out this fresh asparagus pesto for a bright, beautiful spring dinner or lunch addition. It's great on pasta, in sauces, on salads, as a dip, as a sandwich spread, and more. We paired ours with a Lebanese couscous and some beautiful olives that we chopped up. This recipe was written by our contributor Beth Reed, who creates amazing meals at her blog Simply Without. Be sure to follow her on Twitter or Instagram for more inspiration! Ingredients 1 bunch of farmers’ market asparagus small handful of hand torn, fresh basil leaves 1 clove garlic 1 chopped scallion 1/2 cup nutritional yeast 1/2 cup olive oil juice of 1 lemon salt and pepper to taste Instructions Break off the woody ends of the...

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Rainbow Dips

Editor’s Note: This post, recipes, and photos are by our great contributor, Tabea Mathern. Be sure to visit her at her website, Facebook, or Instagram. <3 For those who still think vegan diets are boring or unsatisfying, we will have to prove them wrong with these delightful rainbow dips! I absolutely enjoy making dips and spreads that are vegan but definite crowd pleasers. They are easy to make and enjoy for any parties, get-togethers, or brunches. Simply serve your selection of dips with various types of crackers, beautiful breads and a fresh variety of veggies and fruit. Before you know it, the dips will disappear and you’ll have everyone happily begging for more! Side Note I use a high-speed blender for all...

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