Super fast, easy, and flavorful tofu snacko.
Roasted Hakurei, Radishes, and Asparagus with Ramps, Grilled Halloumi, and Micro Greens
Light and delicious meal or side dish with some of my favorite springtime veggies. Omit the halloumi or sub tofu for a vegan version.
Unbeetable Ginger Mocktail
Earthy and tangy mocktail with a hint of beet sweetness and bite of fresh ginger.
Beet Shrub
Bright pink drinking vinegar with the sweet, earthy flavor of beets and a hint of ginger. Makes beautiful cocktails and mocktails and is delicious just mixed with some plain seltzer.
Aperol Gin Punch
A beautiful, bright, sweet and sour cocktail garnished with fresh thyme and orange. This can be batched up ahead of time for easy event serving.
Roasted Cauliflower, Cabbage, and Cashews Tossed in Spicy Tahini
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.