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.
Gloria P
82 posts
Sweet and salty vegan muffins to celebrate the arrival of Samhain season. The cozy embrace of spiced pumpkin and dark cacao.
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.
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!
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.