A true ode to spring, this vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas.
Ostara
5 posts
Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.
Moist and light grapefruit lavender bundt. Vegan, of course, with zesty and botanical aromas and a pistachio crunch at the end.
Easter appetizer that isn’t quiche, souffle, or asparagus. These cabbage rolls are light and quick to make. A plant-based delight to eat.