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.
Litha
6 posts
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.
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.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
Summertime in a bowl! Recipe for simple, healthy, vegan pasta. Fantastic use of zucchini flowers. Light, flavorful, and satisfying.