I gravitate towards the savory breakfast, even to the point of eating leftover dinner in place of waffles, pancakes, or sweet porridges. However, sometimes my sweet tooth gets the best of me. Luckily, I can make a mean bowl of breakfast porridge and amaranth is one of the ways to my sweet-breakfast heart. Amaranth Porridge…
This dish rings in spring in the best way possible. A creamy carrot-sunflower puree helps keep the risotto vegan while the fresh pea shoots bring the greens. Making a creamy carrot risotto While I love making a delicious, cheese-based risotto, there’s something magical about taking this classic dish and making it vegan. My first attempts…
Post sponsored by Bob’s Red Mill. See below for more details. The Brassicas For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even…
Green Sauce When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before…
As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce…
