artandlemons
total posts: 22
www.artandlemons.com
Black Pepper Tempeh cooked with leeks, cauliflower, and mushrooms.
www.artandlemons.com
Cauliflower with brown butter and lemons.
www.artandlemons.com
Poached eggs with toast and salad greens.
www.artandlemons.com
Mushroom sauce with brandy, creme fraiche, parsley, and tarragon.
www.artandlemons.com
Maple Almond Granola with coconut, orange zest, and raisins.
www.artandlemons.com
Braised radishes cooked with butter, white wine, fresh tarragon and parsley leaves, then finished with lemon juice, salt, and pepper.
www.artandlemons.com
vegan chocolate pavlova with chocolate cashew and vanilla tofu cream
www.artandlemons.com
Meatless Brunswick Stew, a vegetarian spin on a traditional southern dish.
www.artandlemons.com
Grapefruit Basil Tian made with homemade marmalade, cashew cream, and almond pate sablee biscuits.
www.artandlemons.com
Creamy Celery Soup made with a blend of celery ribs and celery root and finished with Greek-style yogurt and fresh parsley.
www.artandlemons.com
Carrot Cake with Lemon Cream, a healthy twist on the classic cake.
www.artandlemons.com
Homemade Falafel made with chickpeas, fresh cilantro and parsley, garlic, onions, cumin, and a hint of cayenne pepper.
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Rich bittersweet chocolate mousse topped with spiked chantilly cream.
www.artandlemons.com
![[recipe] A new twist on two classic desserts. Made with sugar pumpkin, brown rice, pie spices, maple syrup, raisins, walnuts, and pine nuts.](http://images.tastespotting.com/thumbnails/122130.jpg)
[recipe] A new twist on two classic desserts. Made with sugar pumpkin, brown rice, pie spices, maple syrup, raisins, walnuts, and pine nuts.
www.artandlemons.com
Butternut Squash Butter made with coconut milk, maple syrup, cinnamon, ginger, nutmeg, and more. A great holiday spread to share on the table or as a gift!
www.artandlemons.com
White Bean and Butternut Squash Soup topped with creme fraiche and a fried sage leaf. Fall in a bowl.
