I made this beautiful salad with edible flowers from my garden---come find out more abut identifying and using edible blossoms!
Oatmeal Cake with poppy seeds, honey and sherry a little pleasure during the week (recipe in Polish with translator )
Summer Angled Loofah in Soy Milk, a Healthy Chinese Vegetarian Stir-Fry for Lunch or Dinner
The Tequila Sunrise Cocktail — A 70s Drink with Far Out Flavor
Mushroom Bourguignon - a French classic gets a vegetarian make over!
Delicious vegan nachos with mango salsa and vegan "cheese"!
Easy, healthy 5-ingredient Chocolate Crackers!
A rice dish with diced onions, sauted kale and a cumin spiced medley of beans and chickpeas.
Mango and Beet Halwa Bites on Candied Beet, coconut, rice thin cookies. Topped with pretty candied beet cubes.
Sour and Spicy Bitter melon for bitter melon haters… & lovers!
Fruity, citrusy, refreshing and homemade. The perfect drink for the sunshine!
Cashew Cream Filled Strawberries
Maple Cinnamon Almond Butter - A nut butter lovers dream.
Sweet and spicy-tomato mango salsa.
Pizza Rustica with tomatoes, capers, black olives, and bell peppers at Lulu, Palm Springs
PB&J Protein Shake, a delicious vegan recovery snack
Roasted blueberry frozen yogurt
My favorite gluten free & vegan pancakes. They’re slightly sweet, a little doughy, and so easy!
Peach Pie Oatmeal after a busy LA weekend.
Raw Nutter Butter sandwich cookies. Vegan.
Organic nectarine salad with basil oil dressing. Summer on a plate!
Inspired by the Uruguayan Postre Chajá, this vegan baked Alaska is filled with fresh peach ice cream.
cherry sorbet champagne floats
Lettuce Wraps w/ Ginger, Carrot & Shredded Tofu
Fettuccine in a light sweet corn cream sauce. vegan.
Raspberry Coconut Fool (Vegan and Gluten Free)
Vegan Butter Pecan Ice Cream. Delicious!
Soup with pickled cucumbers. Traditional dish from Poland.(recipe in Polish with translator )
Roasted Vegetable Curry
A layered ice cream cake filled with balsamic beet sorbet, mango lassi ice cream, salted maple coconut crunch, and coconut pound cake!
A vegan version of Yotam Ottolenghi's cover art recipe from 'Plenty': Roasted Eggplant with pomegranate beets and 'buttermilk' sauce
Summery, velvety corn soup with a creamy secret ingredient. Can be served cold or hot.
Pea, fennel and thyme salad. A delicious new summer dish, light and easy. Naturally bursting with health
Roasted cauliflower seasoned with curry and browned bits of onion. Works great as a side dish as well as a vegan main course.