If you follow me on Instagram, you know that I’m obsessed with my yard and flower garden. I’m working towards maaaaybe (fingers and toes crossed) getting on the garden tour next year. Yep, I’m that lady now. This year, I decided not to grow veggies due to the fact that we have a tenacious groundhog […]
Category Archives: Vegetarian Recipes
Meyer Lemon & Coconut Custard Tart
If you listen closely, this special tart almost seems to sing “spring is here!” It may look super involved, but many of the same ingredients you’ll use in different ways, for various components, so give it a try. I’ll likely use this recipe to develop new combinations, so stay stocked on the agar agar if […]
Anya Kassoff’s Asparagus Fries
I’ve been meaning to make something from Anya Kassoff’s cookbook, Simply Vibrant for too long now. This book has been by my side since it arrived… at my desk, in my kitchen, but if you follow along here, you know that I was in a bit of a creative cooking rut in 2018. But things […]
Mississippi Vegan’s Spaghetti Pie with Summer Squash
I officially met Timothy Pakron, author of Mississippi Vegan, last Fall at a very special book-release dinner party for him hosted by Erin Barrett from Sunwoven Studios and Jessica Murnane from One Part Plant. Tim made a beautiful meal for us—gumbo, shiitake bacon, rice, biscuits, roasted cauliflower, and cobbler for dessert that we à la moded, […]
Red Lentil Breakfast Scramble
It’s officially been 2019 for a few weeks now, and I’ve been thinking a lot about what I want for this year and how to share it all… here’s the list so far: • Gluten-Free Baking Academy will open for enrollment again for the Bread Course and Cookies Course late winter/spring—are you on the wait […]
Mixed Berry Cobbler
I hosted my very first Good Food Cooking Club at home last weekend and I’m happy to say, it exceeded expectations. Since the first menu dropped on January 1, I’ve had a blast getting to know everyone who has been “at the table”—they’ve been super enthusiastic and very creative with the menu: turning muffins into […]
Colorful Mixed Root Veggie Curry
You know what’s delicious paired with the Easy Saffron Brown Basmati Rice I recently posted? This comforting, Colorful Root-Veggie Curry. It’s one of those recipes that gets better with each day it is stored as leftovers (spice infusion to the max), so make plenty. You can remove the skins from your root veggies or keep […]
Saffron Brown Basmati Rice
I’ve been on a bonafide saffron kick since summer. I want to put it in everything from tea to cookies to bread to breakfast cereal. And since I keep a batch of this simple Saffron Brown Basmati Rice in the fridge each week, I thought I’d share it with you so you can join me in my […]
Rosewater and Saffron Oats with Toasted Almonds and Coconut
We all hear often enough that saying “no” and defining boundaries in our day-to-day is the best way to stave off overwhelm. And it works if you can trade the FOMO for peace of mind. Saying “no, thank you” to projects, events, and even to urges to load too much dairy-free, gluten-free Mac & Cheese […]
(Not)Coffee Mushroom Coffee Alternative
I’m one of those people who never got into the coffee habit. On a roadtrip I’ll have one, if I’m traveling somewhere special I’ll have one (or 50 of them—I’m looking at you, Melbourne), and if it’s in ice cream, yes please. But coffee isn’t something I have to have to start my day. You […]