Slow roasted pumpkin with a rosemary prune glaze and buttery, juicy vegan beef crumbles. Easy to make with a few inexpensive ingredients.
Gloria P
81 posts
Travel Journal Entry: Who I am, Where I am Going. Pondering the upcoming trip to Central Asia and the ways in which travel has changed me.
The season of harvests, gatherings, and falling leaves is upon us. Celebrate autumn with this vegan pumpkin apple cider donuts with a sweet apple butter streusel on top.
The sizzling, spiced dish with punchy flavors made with portobello mushroom caps rather than flank steak. Vegan, quick delish dish.
Sensible is a quarterly plant-based food, mindful living, and slow travel magazine by An Apron and Suitcase. Pre-launching August 2025.
Sunshine, summertime, Spain. A photographic slow travel story of Andalusia, the heart of passion, good food, and flamenco.
Vegan semifreddo (cold, almost frozen custard) that uses cantaloupe, avocado, and botanical notes from bee balm and tulsi. Satisfy your summer ice cream cravings with this recipe.
Two types of hummus with two types of legumes: the classic chickpea and the not too common cannellini bean. See the recipe for more vegan deliciousness.
Botanical Anthology is a seasonal, plant centered quarterly digital + print magazine bringing you 40+ articles from 40+ contributors to incorporate herbs into your apothecary, kitchen, foraging and gardening, crafts, rituals, celebrations, and more.