the latest

Oct 6, 2014/ 18 notes

a butternut baby that builds you up + won’t let you down.

thai butternut squash soup
prep time: 15 minutes
cooking time : 1 hour
serves: 4 - 6

1 medium - large butternut squash, skin + seeds removed + diced
2 tbsp coconut oil
sea salt
1 small yellow onion, chopped
sea salt
2 granny smith apples, seeds removed + diced
1 can (12 oz) full fat coconut milk
1 - 1½ cups vegetable broth
1 jalapeno, sliced
pistachios (thai flavored are the best), roughly chopped (optional)

1. preheat oven to 400° F. toss diced squash with 1 tbsp coconut oil + sprinkle with sea salt. spread squash onto a parchment lined cookie sheet and roast in the oven for 25 - 30 minutes until golden browned. remove from oven and set aside
2. meanwhile, in a large saucepan over medium heat, warm 1 tbsp coconut oil + add in onion + a couple pinches of salt. cook for 3 minutes until translucent
3. add in apples + cook for 3 - 5 minutes
4. add in vegetable broth, coconut milk, butternut squash + ½ jalapeno slices. bring to a simmer for 15 minutes or until squash is tender
5. season with sea salt to taste<
6. use an immersion blender or place batches of mixture into a regular blender + carefully puree till smooth
7. garnish with jalapeno + pistachios

Sep 12, 2014/ 359 notes

summer’s greatest delicacy

lemon + mint ricotta stuffed squash blossoms
cooking time: 10 mins
prep time: 10 minutes

12 squash blossoms
3 tbsp coconut oil
sea salt

prosecco batter:
½ cup tapioca starch
½ tsp baking soda
1 tbsp gluten free flour
½ - ¾ cup prosecco/sparkling wine (or soda water)

heirloom tomato sauce
2 heirloom tomatoes (yellow, orange, or red varietal)
½ tbsp olive oil
1 clove garlic
4 basil leaves
¼ - ½ tsp sea salt

lemon + mint cashew ricotta

1. make cashew ricotta filling (click this link)
2. to make tomato sauce, place tomatoes, olive oil, garlic, basil + sea salt in food processor + pulse to a pureed texture. it’s ok to leave some chunks of tomato
3. to make batter, mix all ingredients (tapioca starch, baking soda, gluten free flour + prosecco) together to desired thickness, it should be pretty thin + smooth
4. stuff squash blossoms with cashew ricotta filling
5. heat medium skillet + add 1 tbsp of coconut oil + heat till smoking
6. dip stuffed squash blossoms in batter + place in skillet (cook 4 - 6 squash blossoms at a time). turning every minute to properly cook batter on all sides to a golden brown. remove blossoms from skillet + sprinkle with sea salt
7. repeat cooking with remaining squash blossoms
8. when all blossoms are cooked, serve warm with tomato sauce

**** if you eat cheese, you can substitute the cashews for whole ricotta

**** if you have a nut allergy, you can substitute the cashews for tofu

Sep 12, 2014/ 10 notes

the vegan’s solution to ricotta

cashew ricotta cheese (lemon + mint infused)

2 cups raw cashews, soaked for at least 2 hours, then drained
2 garlic cloves
3 tbsp lemon juice (preferably meyer)
¼ cup plain non-dairy milk (i used hemp)
1½ tbsp extra virgin olive oil
10 - 12 mint leaves
½ tsp salt

1. place all ingredients in a food processor + puree on high until you get a smooth + creamy texture, probably 3 - 4 minutes
2. use for dipping or stuffing

Sep 1, 2014/ 8 notes

frankly my dear, i don’t give a fig.

fig chia pudding
prep time: 5 minutes
refrigerator time: 2 hours

1½ tbsp chia seeds
1 tbsp unsweetened coconut flakes
½ cup vanilla non-dairy milk (i used coconut milk)
drizzle agave syrup or honey (to taste)
pinch sea salt
3 - 4 figs, quartered
cinnamon
1 pinch sea salt

1. add chia seeds, coconut, milk, agave + sea salt to a jar + stir to mix well
2. add in figs + sprinkle with cinnamon
3. allow to sit in fridge for at least 2 hours or overnight then enjoy

**** check out this other variation with persimmons

Aug 3, 2014/ 409 notes

the classic 10 minute pasta dish.

spaghetti aglio e olio (garlic + oil)
cooking time: 10 mins
prep time: 10 minutes

3 garlic cloves, peeled + sliced
1 lb fresh gluten free pasta
2 tbsp good olive oil
¼ tsp red pepper flakes (more if you like it spicy)
2 tbsp vegan or regular parmesan cheese
1 pint cherry tomatoes, sliced (optional)
½ cup marinated artichokes, rinsed + chopped (optional)
basil or parsley for garnish

1. bring a large pot of water to a boil + add 1 tbsp sea salt. cook pasta according to directions on package to al dente
2. drain pasta + put in large serving bowl
3. immediately heat the olive oil in a small skillet over medium heat + add in garlic. cook for 2 minutes, stirring to ensure it does not burn. then add in the red pepper flakes + cook for 30 seconds more
4. pour olive oil mixture over pasta + toss well, sprinkling in parmesan cheese + tomatoes + artichokes
5. garnish with herbs + serve

Jul 20, 2014/ 706 notes

pizza, pizza!

peperonata pizza
cooking time: 60 mins

bob’s red mill gluten free pizza crust
2 tbsp olive oil
1/2 yellow onion, diced
2 red bell peppers, julienned
2 yellow bell peppers, julienned
3 roma tomatoes, chopped and seeds removed
2-3 tbsp basil, julienned
sea salt + to taste

1. prepare pizza crust dough as instructed on the bag + set aside to rise while you prepare peperonata
2. add olive oil to a large skillet + warm over medium heat for a couple minutes, then add onions + saute till  translucent (~5 mins)
3. add peppers into skillet + sprinkle generously with sea salt
4. cook peppers for about 20 minutes, stirring occassionally
5. add in tomatoes + 1 tbsp of basil + another generous sprinkling of sea salt
6. cook another 10 minutes or until majority of liquid has evaporated. taste + add more salt if necessary
7. set aside peperonata mixture
8. preheat oven to 350 degrees
9. oil a large piece of parchment paper + place dough in the middle. with wet hands, begin rolling out dough to desired shape + thickness (¼” is desirable). brush dough well with olive oil + place on a baking sheet
10. top pizza dough generously with peperonata mixture
11. bake for 20 mins or until golden brown around the edge
12. remove from oven + garnish with remaining basil
13. allow to cool for 5 mins + serve. great warm or room temp

Jun 23, 2014/ 803 notes

prime for the pickin’

heirloom tomato salad
serves: 2 - 4
cooking time: 10 mins

4 heirloom tomatoes, sliced
1 cucumber, peeled + sliced
2 green onions, cleaned + sliced
avocado (optional)
olive oil
sea salt

1. place all vegetables in a large salad bowl
2. drizzle with olive oil + sea salt to taste
3. toss + serve

Jun 1, 2014/ 77 notes

the ultimate veggie burger

black bean veggie burger
prep time: 10 minutes
cooking time: 10 - 14 minutes
makes: 3 burgers


½ small red onion, peeled
1 clove garlic, peeled
1 small beet, peeled
1 15 ounce can vegetarian black beans, drained + rinsed
⅔ cup oat flour
¼ tsp onion powder
½ mexican seasoning (tajin is my favorite brand)
sea salt to taste

1. place red onion, garlic + beet in a food processor + pulse till finely minced
2. add black beans to onion mixture + pulse 5 - 10 times
3. remove mixture + place in a bowl then add in oat flour + seasonings, mix well
4. begin forming mixture into desired sized burgers, tutorial on forming burgers found here
5. cook on the stove or grill for 5 - 7 minutes on each side or until you have a nice char
6. serve with desired fixings

suggested toppings:
lettuce
avocado
watermelon
red onion
tomato
ketchup
mustard
dill pickles or relish

to mold the perfect veggie burger, follow this simple how-to

Jun 1, 2014/ 4 notes

how to form the perfect burger

what you’ll need:

1 wide mouth mason jar lid
saran wrap
waxed paper

1. line a plate with waxed paper
2. place the mason jar lid, lip up on a flat surface
3. cover the lid with a 8x8 size piece of saran wrap
4. place enough burger mixture into the center of the saran wrap covered lid in order to fill it, but so as to not overflow. press the mixture into the lid so that compacted, but not dense
5. pick up filled lid + turn upside down over the waxed paper so that burger pops out of the lid
6. repeat until the burger mixture is gone

May 5, 2014/ 108 notes

ole! cleanse-worthy cinco de mayo avocado snack

jicama fries + smashed avocado
cooking time: 10 minutes

1 large head jicama
2 limes
mexican seasoning (tajin is my favorite brand)
2 avocados
Sea salt

1. cut jicama into french fry shape
2. drizzle jicama fries with juice of 1 lime, then season generously with mexican seasoning
3. in a bowl, mash avocado with juice of remaining lime. add sea salt to taste
4. pair with a (virgin) margarita + dip away


*** other vegetables like cucumbers + red peppers are also an amazing addition or substitute to the jicama. Prepare the same way with lime juice + seasoning