Vegan Yuletide Stollen
Veganized German yuletide sweetbread with candied ginger, raisins, and winter spice mix. Comfort and joy in every bite, be merry and bright.
Welcome Friend
to our slow, tranquil corner
In this space, we look to share our experiences as we seek the extraordinary out of the mundane, from the minute details in daily activities to the most awe-inspiring beauties in far reaches of the planet. As we strive to capture the uniqueness of every experience, we find that turning these abstractions into physical reminders keeps us mindful of all the good the world has to offer and gives us an unquenchable thirst for more.
Our mindful slow travel journal, where you will find inspiring thoughts and advice for your future adventures
Our Latest Posts
London, the Dashing Bleak City
A short story with a photographic essay about London. Slow travel diary entries and personal reflections on the UK capital.
Nordic Gingerbread
This season’s variation of a traditional holiday Nordic gingerbread. Sweet and peppery deliciousness that melts in your mouth with every bite.
Braised Broccolini and Apple Salad
Creamy tahini and zingy yuzu and satsuma orange come together in a dressing to this braised broccolini apple salad. Warm autumn delight.
Toasted Quinoa Honey Squash Paella
A fall vegan recipe enhancing all the flavors of an autumnal harvest. Crispy, toasted quinoa instead of rice for a protein boost, plus honey squash, shiitake mushrooms, and tender purple kale leaves.
Acorn Squash Borscht
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 Pumpkin Cacao Swirl Muffins
Sweet and salty vegan muffins to celebrate the arrival of Samhain season. The cozy embrace of spiced pumpkin and dark cacao.
Black-Eyed Peas and Yam Pot Pie
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
Native Apple and Gooseberry Crostata
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.