Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.
Gloria P
56 posts
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.
Dried cranberry, pumpkin seed vegan biscotti recipe. Perfect for dipping in a cup of tea or glass of chilled pinot grigio.
Vegan, doughy pumpkin peanut butter cookies. Quick and easy to make. Just a few ingredients needed for a seasonal favorite chunky cookie.
Middle-eastern inspired eggplant roll-ups with tofu ricotta, walnuts and pomegranate molasses. Easy to make, healthy to consume.
A personal account of my recent solo travels to India. First-hand experiences in a strange land of enchantments and opposites.
Rich mole with raw cacao nibs and adobo sauce paired with grilled tofu and pineapple. Vegan recipe inspired by our recent Peruvian journey.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
Vegan Earl Grey lemon lavender scone recipe. Step by step, easy to follow directions for a perfectly fragrant, buttery vegan scone.