A veganized version of one of my favorite tapas – Spanish cod. A tofu dish made with a rich saffron and tomato sauce. You cannot have enough of this, I promise.

Violets are ubiquitous this time of year, scattered all over lawns and meadows. This two-part recipe uses both leaves and flowers of this delicate plant to concoct a light and refreshing meal with plenty of sweet botanical notes – Beltane essence in every bite.

A true ode to spring, this vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas.

Plant-centered magazine for nature lovers, gardeners, growers, homesteaders, herbalists, and MORE. Find the details in the post.

Part two of slow travel Scotland. Read what to do and where to stay to unwind at the pace of the northern Scottish highlands and Sutherland.

Vegan potato mash with fresh greens and diced sweet onion. The veganized Dutch recipe awaits just one click away.

Soft, floral spring flavors meet in a vegan and crunchy tahini biscotti. Dip it, snap it, savor it.

Travel advice for who seeks to spend slow time perusing Perthshire in Central Scotland. Where to stay, what to do, and where to eat.

The national bread of the Republic of Georgia: Khachapuri, a veganized recipe dedicated to all plant-based eaters and bread enthusiasts.