This vegan French onion dip is as creamy and satisfying as any dairy-based dip you will find. Now I know what some of you may be thinking. Bad vegan substitutes for traditional dairy-based recipes are a one-way ticket to bitter disappointment. But this dip is the real deal. Promise! You want to know the secret to its rich and decadent texture? read more
Can I just be blunt for a moment? There are days when life hands you a sh*t sandwich with a side of sinus infection. I know you know those days. And on those days, if you’re at my home, I will hand you a bowl of classic homemade chicken soup. No bells or whistles. No trying to reinvent the wheel. Just the original real deal and sometimes, that’s exactly what you need.
It feels like so many of my friends are fighting off the cold/the stomach flu/the bubonic plague right now. So if that’s you, I feel you, sister! I’m right there with you. Classics are classics for a reason and this is one of the best. Warm comfort in a bowl. Easy peasy. Here you go. read more
This beetroot tartare is one of those dishes that looks fancy but is really, simply, all about highlighting the vegetable. Some herbs, fresh horseradish root, a pop of acidity, and a hit of salt are all beets need to make them sing! The lemon-horseradish (cashew) cream just puts them over the top. It takes a little time to roast the beets but the actual preparation of the tartare is really quite simple. It’s a lot like preparing a salad. A little chopping and mixing. A little dressing.
In fact, while I often think of this beetroot tartare as an appetizer, it’s equally appropriate as a salad or side.
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You should really keep this recipe for vegan Mexican black beans in your back pocket. Sometimes you really need a couple of sides to round out a meal and this one requires no more than five minutes of active work time. Your slow cooker will do the rest. So ditch the canned beans. These are so much more flavorful and absolutely foolproof. read more
Poached egg with sautéed spinach and lemon-cilantro quinoa is one of my favorite weekend breakfasts. It’s warm and hardy – all of the oozy goodness of eggs benedict minus the undesirable food coma afterwards. While fruity smoothies and bowls might dominate my Instagram feed, I’ll take this warm, savory breakfast every time! read more
I am obsessed with this citrus salad! It’s the perfect way to combat the February doldrums. February can a tough month, don’t you think? The holidays are long gone but spring still seems far away, at least here in New York. This winter hasn’t been as bad as some but last February, I watched as huge sheets of ice floated down the Hudson River. Just, no. (I can hear my mother saying, “Well it’s 65 degrees right now in Louisiana.” Thanks, Mom.)
This time of year, when it comes to food, I often want some element of freshness to counterbalance the heavier foods of winter. Enter citrus! Citrus is your friend. This salad is incredibly refreshing, not to mention beautiful. I am a sucker for color and these colors are pretty freaking fab. Take a peak at this closeup… read more
You guys are going to go bananas for this three chile marinade, which could not be more perfect for chicken and skirt steak tacos. It’s also wonderful on a whole chicken or a beef tenderloin. This recipe is tailor made for game days but it really hits the spot any night of the week. It’s one of those things I make again and again and again because it gets raves every time. read more
These gluten-free, paleo turkey meatballs are the bomb! They’re light and savory and melt-in-your-mouth delicious. Who needs another meatball recipe, you ask? You do. These are free of glutinous fillers and made with fresh, not canned, tomatoes.
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Can we just have a conversation about the colors in this vegan roasted acorn squash soup? This is the genius of mother nature. I am so psyched about how this turned out. Beautiful and insanely delicious.
When you see acorn squash soup recipes, you often see ingredients that aren’t so good for you – like butter or cream – along with classic herbs like thyme or sage. I wanted to go in a different direction. On its own, acorn squash is quite sweet. So what if we play against that and hit it with a bit of acidity? There are a couple of ingredients that make this acorn squash soup unique.
You need to get on board immediately with this refined sugar free, vegan chocolate almond milk! Everyone needs a sweet treat from time to time, right? And what’s not to love about chocolate milk? I made this with the kids in mind but I really think I love it as much as they do. read more
