Blog Archives

star-studded pea soup shooters.

The Oscars are coming up in less than a week. Are you stoked? I am a little ashamed to say I’ve fallen behind in seeing most of this year’s nominees (perhaps it was all that cross-country moving?), but where I

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vegan eggplant roll-ups with hemp-basil pesto.

I love pesto. I think we should put some kind of law in place that requires pesto to make an appearance at all meals. Or maybe we don’t need a law. Maybe we just need to make pesto at home

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sweet potato spring rolls.

In September, I taught a fun class at the Westside YMCA on plant-based lunch ideas that would be appealing to both kids and parents, namely so that mom and dad don’t have to eat white bread and cheese at every

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chilled cucumber soup.

The cucumber. Oh, the cucumber. It’s one of those veggies that seems so commonplace and familiar, until you start to learn about all the different varieties and uses for them… there are tons! The two main varieties are slicing (ie.

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roasted veggies with cornichon-caper herb drizzle.

I shared a post a few days ago sharing some thoughts on The New Greenmarket Cookbook, a really valuable resource for seasonal, local recipes and how to shop at the farmers market, no matter where you are. In perusing the

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sweet basil ponzu dipping sauce.

Adding another dip/ dressing to repertoire this week with a little sweet basil sauce. Inspired by ponzu, a sauce typically made with lime juice, vinegar, soy sauce, and fish flakes, this version is adapted to be vegan, sugar-free and gluten-free.  Super

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vegan spaghetti squash bolognese.

Spaghetti nights were a hit in my house growing up (although, in my personal opinion, rotini was always the superior noodle). Not only was it a quick meal for my busy mama to make, but it was filling and fun

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