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savory sweet potato breakfast bowl.

This recipe is super yummy. Like, extra super yummy because of how easy it is to make. Also, I’m super extra very much digging it these days because of its thematic appropriateness to some recent events. I’ve written before about how

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sweet corn + potato mexican summer salad.

Some of the best meals are the ones that just… happen. Unplanned, no recipe, improvisational fun time style. I’ve discovered that’s been a theme of late with our meals, thanks largely to the week-of surprise of our CSA box as

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vegan sugar-free truffles, two ways.

At the beginning of August, my sweet husband turned 31. Obviously dessert was in order.  This Perry the Platypus is not the cake I made.  Well, this was the cake I made, two years ago. (It’s entirely vegan and gluten-free, in

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crispy sweet potato squash burgers.

So, this one time (last Sunday), I tried to make gnocchi. It did not work.  I think – on account of not using a gluten-y flour, or enough binding – my little potato-almond butter pasta bits weren’t sturdy enough to

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rainbow chard wraps.

I was out for dinner with a friend last week at Gobo, one of my favorite vegan places in NYC. Their menu is a beautifully eclectic selection of Asian-inspired vegan dishes, which changes subtly with the seasons. It’s also a

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grain-free japanese pancakes with sticky mushrooms.

I recently discovered The Whole Pantry app thanks to the recommendation of a fabulous food photographer on Instagram. It’s a gorgeous collection of recipes, wellness guides, ingredient inspiration and resources. Plus, it’s ridiculously gorgeous and really fun to poke around

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cool arame salad with sweet potatoes & tahini.

By the end of this post, you will know how to make arame. Yes, that crazy-looking seaweed mess. And you will be pretty darn proud of yourself! Seaweeds are an incredible source of nutrients. They’re also a little bit obscure,

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creamy vegan sweet potato + squash soup.

Quick! Winter is on its way out! This week might be the last chance to make oodles and oodles of soup. Once it warms up (yay!), we’ll all be searching for bitter greens and raw veggies. Take advantage of this

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cauliflower sweet potato cakes.

What happens when you combine two of the best roasted veggies, a little non-dairy yogurt, and some serious greens as a side?  Cauliflower Sweet Potato Cakes — and a whole lot of foodie happiness! Allow me to explain: In my

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vegan gluten-free sweet potato pancakes.

I’ve been looking recently for new and exciting ways to use sweet potatoes. We eat them all the time at home, and for good reason: they’re easy to make, highly nutritious, incredibly yummy, and take the place of many other less-nutritive

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warm wintery vegan stew.

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tempeh sweet potato skillet with miso clove sauce.

I think I may have found my new favorite sauce for stir-frying. But first… I am going to admit something right now: I like wine. It’s yummy. I don’t drink it all the time, but when I do, I enjoy

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roasted cauliflower chard tacos.

It must be spring, because I feel as though I am on the hunt for leafy greens things all the time. (There’s something nice about noticing that your hankerings are in line with the seasons!) These untraditional ‘tacos’ combine some of

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sweet potato cabbage soup.

It’s hovering around freezing in NYC tonight and both Michael and I are laying low, determined to fight off what feels like the first tickles of a cold. The best remedy [at least, according to my not-so-stoked-about-meds self]? Vegetables! And

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