Refreshing Quinoa Salad

On really warm weeks, I don’t want to cook anything, but I still want something heartier than just a plain lettuce salad. I love herbaceous salads with lots of lemon after a long hot day, and this one has both nourishing ingredients like quinoa and beets, as well as refreshing...

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Creamy Sauteed Greens

These greens make a super flavorful side dish, or a topping to rice if you chop everything down well. You can use any dark hearty green here, like kale, spinach, collards, etc. - I chose some beautiful chard. Serves 6 as a side Ingredients 2 tsp oil (I like coconut,...

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Fennel, Apple & Cabbage Galette

This recipe incorporates so many good summer vegetables that you might find hard to work into other dishes. The final result is creamy, slightly sweet, caramelized from the veggies, and crispy from the crust. Make the dough in bulk and store in the fridge or freezer to make this super...

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vegan chocolate tart // Pana Chocolate book review

Blogger-to-book has been a big trend in cookbooks over the past several years, but I’m excited to see more restaurant & food producer-to-book switches happen. Pana Chocolate has been around since 2012, and they produce primarily chocolate bars as well as other chocolate-based sweets. Their book is an extension of...

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Always Get Better (Issue #23)

It’s so interesting how each issue we put out is so different than just the one before it. We’ve worked with so many people, from all walks of life, that none of them end up quite like another one. And even behind the scenes, how we change each season affects...

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Vegan Egg Salad

This recipe is a cinch to make - besides pressing time, it takes less than 5 minutes to go from ingredients to plate. Not only that, but it really does taste JUST like how I’ve always remembered it. Nothing could be better than that, in my (vegan) book. Makes enough...

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Yumuniverse: Pantry to Plate (& Sriracha Mac n Cheese!)

When I first heard about this new cookbook from Yum Universe, I was so excited to read and cook through it. The idea of recipe-less cooking has always been a passion of mine, especially when writing about food. We shouldn’t need written recipes to survive throughout the week - they’re essential...

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Shredded Sesame Brussels

This recipe is super simple to prepare and will serve a party or yourself for a whole week. It goes great as a side dish, a mix-in for a salad, or as an appetizer topper like we’re showing here. We paired it with some toasted wheat baguette, cashew cheese, and...

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Review & A Recipe // Smith & Daughters: A Cookbook

I’m going to get right into this review because there’s so much to talk about. This is Smith & Daughters: A Cookbook (That Happens To Be Vegan) by Shannon Martinez and Mo Wyse. It’s out now and you can grab it for yourself here if you like. We’re also including...

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One Prep, Many Meals

It’s kind of amazing how little I had to do to create a whole week’s worth of lunches (and a couple dinners!) by just prepping a few ingredients. I had a little extra time on Monday, so I made an extra large version of my lunch, and stored the base...

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