I finally got my hands on the new Follow Your Heart Provolone Slices! I ate them plain and gave them the grilled cheese test to see how they held up.
I am so delighted to be sharing a recipe today from Kittee Berns’s new Ethiopian cookbook: Teff Love. These Ethiopian red lentils are super easy to make, and I think I’ll be pulling this book off of my shelf a LOT, y’all.
I created this elderflower white wine sangria recipe for my mom’s visit this weekend. I’m so excited to have her here for Mother’s Day!
This refrigerator pickle recipe is a skeleton recipe. It gives ingredient types and amounts in ranges, so you can choose your own pickling adventure.
This simple strawberry jam recipe comes together quickly on the stove top. It lasts 2-3 weeks in the fridge.
Tart kiwi and sweet, spring strawberries make this kiwi-strawberry cocktail super delicious with no added sugars needed.
I’m so excited to share this easy, delicious chia seed pudding recipe with you guys and introduce you to Victoria Moran’s latest book: The Good Karma Diet.
I went out on a limb with my contribution for this year’s Atlanta VegFest bake sale, and I’m so glad that I did! These cheddar rosemary drop biscuits came out perfectly, and I can’t wait to make a batch for my family!
This basic cashew milk recipe uses a reusable coffee filter instead of cheese cloth to make delicious cashew milk without making a big sticky mess of the kitchen.
This spring lettuce soup and rich carrot greens pesto taste like spring! They also both take less than 20 minutes to make.
Today’s post is a slight diversion from my usual vegan recipes and crafts, but it’s about something important to me.