Baked ratatouille is super easy, delicious, and this recipe comes just in time for your summer vegetable harvest. It makes a great whole-food plant-based meal served with wild rice, pasta or polenta. It can also be used as a vegetable side dish. One recipe makes enough to enjoy a dinner and a couple easy lunches on the go. I used a handmade ceramic oven dish, which fills the air with a really nice aroma when baking, but a simple Pyrex will also do the trick.
Read MoreAvocado & Pear Salad with Basil Lime Dressing
I love it when a random “grab two things and see what happens” move in the kitchen turns out to be so yummy. This avocado & pear salad is an extremely easy recipe that mixes pears with avocados, and finishes it off with some fresh lime and basil. Add this to your list of simple raw fruit and vegetable go-to’s. It’s perfectly refreshing for hot summer days. Enjoy!
Vegan Cream of Mushroom Soup
Looking for a quick comfort food to whip up after a stressful day at work? This Vegan Cream of Mushroom soup delivers creamy, delicious comfort the right way- with clean, wholesome plant-based nutrition. Check out the instructional video below for step by step instructions!
Read MoreHearty Warm Salad for Busy Weeknights
This hearty warm salad is a quick, easy way to get a plant based, super nutritious, and filling meal into your busy week. All you need is to make sure you have a good variety of vegetables and starchy vegetables on hand. You can pretty much substitute any ingredient here for whatever you want to use up in your kitchen. This recipe proves that healthy doesn’t have to be hard!
Read MoreRoot Vegetable Stacks with Wild Mushroom Ragout
These root vegetable stacks are a great example of what you can prepare with just a few ingredients, and at those times when you have nothing planned for dinner. Thinking of what to make for dinner always sits in the back of my mind throughout the day, no matter what else is going on. The other day I was experiencing a busy and challenging day. I knew I needed to go grocery shopping but didn’t have the time. So I resigned to the idea that I would just work with whatever I had in the kitchen when I got home. By the time it was over, I was reminded that sometimes breaking the pattern of relying on regular grocery staples is just the ticket I need to get the creative culinary juices flowing. What is the point of this story? When you are charged with preparing dinner and all you have on hand is a yam, a beet, and some mushrooms, take a pause, make like you are in a cottage in Provence, and romance some garden herbs and that jar of Dijon mustard sitting in the back of the fridge! In most cases, simpler is actually a lot better. Embrace what you have, make it the star, and you will never go wrong!
Read MorePortobello Mushroom Stuffed with Miso-Ginger Squash
I’ve always suspected that butternut squash and miso would love hanging out together… and I was totally right! This combination, along with the marinated Portobello mushroom, packs a lot of flavor. And it’s a super easy way to warm up your winter weeknight dinner table.
Immune Support Superfood Soup
I know I have been posting a lot of soups lately! I love soups because they are a simple way to get complex, nutrient density from whole foods into your life. October is a good time to start giving your immune system a little TLC. And this immune support soup recipe contains some of the best sources for key immune supporting nutrients. And, it is free of any inflammatory foods that might bog your body down or tamper with your digestion. Read More
Pear & Red Kuri Squash Soup
The feeling of fall has moved in right on schedule here in Los Angeles. So red kuri squash soup is where my mind went when I saw some beautiful red kuris at the Farmers market. This soup is super simple and can be made in a matter of minutes while you are multi-tasking and doing other stuff. I love doing recipes that don’t require a lot of measuring. Many people don’t realize how easy cooking is, and how it often doesn’t have to be perfectly exact. Getting fresh, nutrient dense foods into your body while also enjoying the flavors, shouldn’t be a daunting project! In retrospect, I think it would have been nice to garnish this with some pomegranate seeds. Perhaps there is an update in this recipe’s future! Read More
Portobello Bacon-Wrapped Figs with Vegan Yogurt
Shiitake bacon is a thing. But honestly, Portobello bacon is way better– because portobellos are larger, meatier, and therefore able to stand up to the bacon-making and fig-wrapping process. This recipe is super simple, quick, and a great way to enjoy all those figs that are starting to ripen in your yard, or starting to pop up at the market. Read More
Beet, Avocado & Tomato Salad with Blood Orange & Fennel Pollen
I recently stumbled across a jar of wild crafted fennel pollen at Cookbook, a funky little grocery market near my house. They carry stuff like locally grown produce, kombu, and to my delight, fennel pollen! Fennel pollen is kind of magical because it can be sprinkled on a variety of things- salad, popcorn, grilled fish, vine ripened tomato slices, fresh fruit– and it gives whatever it’s sprinkled on a really awesome, unique taste. And Fennel pollen has therapeutic qualities too! For this recipe I tied it into a salad with a citrus dressing, just pulling from some seasonal stuff I had picked up at the Farmers Market.