Blueberry-Black Currant Truffles are luscious vegan truffles from Lagusta Yearwood’s highly anticipated cookbook Sweet and Salty. You’ll get the recipe and a chance to win the book on the blog today. If you’ve ever thought you can’t have spectacularly delicious, black-tie worthy, heartbreakingly gorgeous chocolate confections, and eat ethically, and vegan, too, then you don’t […]
Kawakawa Tea Cakes
Today I am delighted to share this special recipe from chef Miggs McTaylor, of Wellington and Wairarapa, New Zealand. I had the pleasure of working with Miggs while she was a student in the Rouxbe Essential Course. Miggs is a Botanical Cuisine Specialist with a passion for whole food plant-based cooking and creating menus to suit […]
(I Ate) My Green Smoothie Bowl Breakfast
I don’t especially like to drink smoothies for breakfast—I like to chew—but recently I wanted a smoothie-like breakfast. My Green Smoothie Bowl was delicious, satisfying, and fun for a change of pace. This easy vegan breakfast recipe is made with kale, fruit, hemp, chia, and cacao, 2 dates and a drizzle of silan (date syrup.) […]
Chilling out with Cantaloupe Sorbet and Fruit Salad
A refreshing scoop of cantaloupe sorbet and 2 teaspoons of mint sugar took my use-what-I-had fresh fruit salad to next level dessert-worthy. Think about it: Cooling, hydrating, and no-oven needed, this dessert deliciously helped me beat the 100°F temps in Philly. And, sure, it’s healthy, too. Fruit Salad with Cantaloupe Sorbet Snuggled in with the […]
