These Batman Rice Krispies from Crazy Brain Chocolate dress up your favorite childhood treat for the occasion.
French onion soup is a tough soup to alter. Making it vegetarian is hard, and making it vegan is even tougher. The traditional soup uses lots of butter and beef stock, creating a depth that is hard to recreate for those diets. Luckily, the world has coffee! Using one of my favorite brands (Philz Coffee, […]
These Butternut Squash, Rosemary, and Vegan Ricotta Pancakes are the perfect winter breakfast. Easy to make, big on flavor, and just waiting for some maple syrup.
This mozzarella is crisp and savory. Perfect for your next caprese salad. That’s a hint by the way.
These pops are super refreshing. The basil simple syrup makes them bright but the celery and salt tones down the fact that they are much sweeter than my usual recipe. I think you will be surprised.
This recipe is divine. The lavender and honey cream cheese brighten the strawberry’s more tart notes and just makes a lush, simple and scrumptious dessert. What better way to welcome spring?
My absolute favorite is hot apple pie with a slice of cheddar cheese over it. If you’ve never had it…it’s the f*cking bomb! So when Whole Foods asked me to do an apple recipe, this was my first thought. But I wanted to take it out of the dessert realm and apples and cheese are so pedestrian; I wanted something new!
I am still on my keeping it simple kick. Just like my “tomato bun” burger and my apple sandwich, this Gruyere & Caramelized Apple Waffle Sandwich is pretty simple. Using my sweet potato waffles, I made a “grilled cheese” sandwich you will LOVE. I did! 1. In a small frying pan, warm 1 tablespoon of […]
I’m a juicer. I love fruit juice, vegetable juice, and especially the two combined. But I admit… I often just compost the juice pulp. Then I got this wild idea about using that food waste in actual food. Here are one of the many recipes I plan to create around juice pulp. And trust me, […]
Fresh fennel is good for a lot of things. Everything from curing flatulence to being high in Vitamin C. So storing it properly is important! Fennel can be used in a variety of ways. It is perfect caramelized, on pizza, in a soup, over a salad or braised.
It’s a lot like a creamsicle but with goat milk. Honey and thyme are used to round out the earthier notes found in the goat cheese but trust me, you’ll never notice. Plus, this thing is bursting with bourbon so who cares, right?
Fresh asparagus, grilled, and then covered with a sweet and spicy soy sauce bursting with garlic and habanero pepper. This vegetarian recipe is the perfect way to celebrate spring. Try this sauce on egg rolls and pot stickers too!
Nothing quite beats an old-fashioned homemade marshmallow, especially if you toast it. Fresh, gooey, and corn syrup free… you’ll never buy store bought ones again!
Nothing quite captures the flavors of roasted butternut squash like these pillowy gnocchi dumplings. Dressed in a poppy seed and butter sauce, this dish is bound to be a fall-time favorite.
I wanted to create a popsicle that was both cooling and refreshing. And here it is! This pop, with both tomato and jalapeño, is not overly sweet but it is still dessert–trust me. The watermelon makes sure of that. And the heat from the peppers keep it bright and tasty.
This 3-ingredient recipe uses butternut squash to add flavor and depth to traditional mashed potatoes, meaning no dairy required, making a quick vegan.