A grain-free stuffed cabbage roll that doesn't use rice or quinoa. Make ahead and heat up when you crave a filling and healthy vegan meal or snack.
Spring
9 posts
Violets are ubiquitous this time of year, scattered all over lawns and meadows. This two-part recipe uses both leaves and flowers of this delicate plant to concoct a light and refreshing meal with plenty of sweet botanical notes - Beltane essence in every bite.
A true ode to spring, this vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas.
Plant-centered magazine for nature lovers, gardeners, growers, homesteaders, herbalists, and MORE. Find the details in the post.
Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.
Vegan Earl Grey lemon lavender scone recipe. Step by step, easy to follow directions for a perfectly fragrant, buttery vegan scone.
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.