A back to school celebratory sweet bread with plant-based yogurt, fresh blueberries and a lovely cardamom-scented enriched dough.
Lughnasadh
8 posts
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.
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.
Collard greens, yams, legumes, and a crispy corn meal top. Protein-packed meal that is ideal for a crisp fall night. VEGAN.
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.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
This stuffed spaghetti squash recipe is quick, healthy, and budget-friendly, cooked up with just a few plant-based ingredients.
Summertime in a bowl! Recipe for simple, healthy, vegan pasta. Fantastic use of zucchini flowers. Light, flavorful, and satisfying.