This blueberry hemp seed salad takes about five minutes to make with spring mix, juicy blueberries, hemp seeds and balsamic vinaigrette. Adding more plants to your plate does not have to be complicated. This recipe is proof of that!… Read More
During my recent Substack Live, I found myself giving chickpeas the praise they deserve. Because really—can we talk about the absolute versatility of the humble chickpea? I use them to make hummus. Falafel too. I toss them into salads and grain bowls. But one of my absolute favorite things to do is roast them until they’re crispy, seasoned … Read More
Creating plant-based 4th of July recipes for your BBQ is easier than you think. When most people think about a Fourth of July BBQ, they imagine hot dogs, hamburgers, and a grill packed with meat. I think about the juicy watermelon, the colorful salads and of course the corn on the cob! I’m also a fan of the … Read More
Austin is a beautiful city. I attended the SXSW conference and in between all of the sessions and networking, I spent time visiting vegan and plant-forward restaurants. I am almost always alone when I’m checking out these spots, so I found myself one early afternoon having a solo dining experience at the Bouldin Creek Cafe. The Cafe is … Read More
Candied yams on the table is a nod to soul food at its best. I have seen the battle for the yummy and it’s no joke! Everyone has their reason for loving this sugary side dish. For me, it’s the way the butter meets the brown sugar. This is one of those sides that can actually become the … Read More
Butternut squash sauce popped up in my life a few years ago. I was staring at several packages of bucatini pasta and looking for ideas. I don’t know about you but, I get bored from time to time. As I am exploring plant-based nutrition, I’m expanding my food vocabulary. In the past, butternut was a rock hard veggie … Read More
Vegan hummus board sounds like some kind of transportation. You might not be able to travel on it but it’s worth the effort. This one is made with just five ingredients. What’s cool about making a vegan hummus board is that you call the shots. Whatever veggies you have at the ready are perfect. It’s a versatile appetizer … Read More
Arugula brings a green and peppery taste to this salad. I have come a long way since the days of iceberg lettuce. No shade to iceberg lovers. Iceberg lettuce was all I knew for many years. As a teen, I landed a gig as a cashier at a fancy supermarket. That’s when I first discovered Arugula. I had … Read More