If you are ever lucky enough to get carrots with their green tops still attached, don’t throw them away! This tangy, spicy, herby sauce is an amazing way to use the greens, and it complements the sweetness from the carrots so well. Finding ways to use all of the produce and minimize food waste always makes me extra happy.
Read MoreHappy St. Patrick’s Day! In the spirit of celebrating, I made vegan soda bread... for chocolate lovers! The subtle coconut flavor in the background, plus the classic combination of chocolate, orange, and almond makes each bite exciting and slightly different.
Read MoreThis multigrain mix is both stunning and delicious! The varying textures, flavors, and colors keep every bite exciting. It took a while experimenting with different grains and proportions, but I love the combination below and it’s become a staple in our pantry. The hearty, nutty flavor is really versatile so I use the cooked grains in all kids of dishes like grain bowls, stir fry, stews, fried “rice,” or even just plain with a little sesame oil and chopped scallions on top.
Read MoreSpicy, sour, creamy, tender, and crunchy- this cauliflower dish hits all the notes of a super addictive snack! As a bonus, they also reheat well, so I usually make enough for multiple snacks and meals.
Read MoreThree ingredients and minimal preparation means these stovetop blackened Brussel sprouts have taken over as our weeknight side dish of choice. With so little to hide behind, this technique for cooking the Brussel sprouts brings out amazing flavors and textures- salty, cripsy, deeply caramelized on one side, while being tender, juicy, and perfectly steamed on the other side.
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