A delicious small batch of summer fruits jam by pastry chef Tina. Made with mango, apricot, peach, and much love. Spread it on toast, waffles, or use it as a pie filling even! The sky is the limit.
Food
55 posts
Easy to make and totally budget-friendly, serve this refreshing roasted radish salad over buttered toast for brunch, lunch, or an afternoon snack.
Moist and light grapefruit lavender bundt. Vegan, of course, with zesty and botanical aromas and a pistachio crunch at the end.
Seitan goulash recipe with boiled dumplings, made the Czech way in a thick paprika sauce, potatoes and turnips. Comfort food for the soul.
If you’re a fan of rich flavors and delightful textures, you’re in for a treat! These Vegan Hazelnut Latte Thumbprint Cookies combine the nutty goodness of hazelnuts with the robust undertones of a fresh latte, all nestled into a soft, plant-based cookie.
The most exquisite vegan soft pretzels ever produced in our kitchen. We set out to perfect our recipe and here it is, ready to be shared.
Cold days = soups for dinner. This plant-based creamy soup combines cauliflower, red lentils, and sorghum for a nutty and nourishing winter warming meal.
For Italians, anisette cookies are more than just a treat; they're a cherished tradition, making appearances at festive occasions, such as yuletide gatherings, and weddings. They are a spell that always bring a smile to people’s faces.
Economical and simple to prepare, this vegan Irish stout stew is a guaranteed crowd-pleaser, particularly on those chilly days when the wind bites.