Easy to make and totally budget-friendly, serve this refreshing roasted radish salad over buttered toast for brunch, lunch, or an afternoon snack.
Spring
12 posts
Moist and light grapefruit lavender bundt. Vegan, of course, with zesty and botanical aromas and a pistachio crunch at the end.
Sensible Magazine is a quarterly plant-based food, mindful living, and slow travel publication. Print+digital compendium 3, Spring 2026 available now.
A lovely baby greens salad with roasted asparagus, juicy strawberries, and a lemon tahini dressing. Perfect for a frugal June-day lunch.
Chunky vegan deliciousness with a sweet, zesty, and slightly bitter flavor profile. Try these cookies! They'll bring a smile to your face :)
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.
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.