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.

Sweet and salty vegan muffins to celebrate the arrival of Samhain season. The cozy embrace of spiced pumpkin and dark cacao.

Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.

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.