A readapted crostata recipe that uses locally foraged and harvested fruits and herbs. The pastry is a veganized version of my grandma’s. Enjoy September with this pie.

Pages from our mindful slow travel journal. The destination: Venice, under the sun, in the late summer’s heat.

Vegan basil apricot muffin recipe. Somewhere between a sweet cake and a hearty bread. Spring favorite!

Maybe you’ve had enough of the chaos of Rome and wish to venture out on the hillside for a day of outstanding food and relax. Head to Umbria.

Roasted eggplant in extra-virgin olive oil and rubbed Himalayan salt topped with vindaloo curry chickpeas. Vegan and easy to make.

Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.

A plant-based lentil sweet potato casserole reminiscent of a shepherd’s pie. Packed with iron and plant protein and full of flavor.

A twist on a hearty soup traditionally associated with the cuisine of the cold regions of the Eastern European and Central Asian steppes. Vegan, healthy, delicious.

Inspired by a classic Italian holiday sweet bread, panettone, these Yule scones are a buttery bite of Winter Magic, an explosion of beautiful colors, flavors, and textures.