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.
Gloria P
61 posts
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.
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.