This is my version of Smitten Kitchen’s Crispy Cabbage and Cauliflower Salad recipe. I used napa cabbage instead of savoy, I squeezed more veggies onto the sheet pan (including onions in the mix), and I slightly adjusted the dressing amounts/ingredients. I also added cashews in at the end, which really rounds out the dish with a flavor and texture that I love.
Baba Ganoush
Smooth, creamy, roasty, delicious eggplant dip perfect for any party, snack, or sando.
Lemon Lavender Vegan Scones
Continuing with my love for lemon and lavender, these quick and easy scones went over quite well with dairy-free house guests.
Vegan Chocolate Cupcakes
Simple, easy, delicious, chocolate cupcakes. Recipe from NY Times.
Asparagus Salad with Avocado Dressing
This is my absolute favorite spring salad. The asparagus rules, but the avocado is really the star of the show.
Pistachio Paste
Like a cross between pistachio butter and marzipan, this thick and flavorful pistachio paste can be used on its own as a spread or as a base for colorful pistachio desserts.
Roasted Broccoli/Cauliflower With Vinegar-Mustard Glaze
To prevent overcooking, roast at a high heat and on one side the whole time.
Creamy Cauliflower Soup with Rosemary Olive Oil
This incredibly flavorful soup is vegan and gluten-free depending on your stock and garnish choices.
Roasted Cauliflower with Sage and Pecans
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
Blended Butternut
Smooth, creamy, farm-fresh comfort food. A perfect side to any fall or winter dish.