i have been slightly obsessed with this salad lately, and all things simple, easy, and tasty. the tofu is pan fried and spiced with paprika, cumin, cayenne, and sea salt. the tahini sauce is made with tahini, lemon juice, agave nectar, garlic, water, sea salt, and black pepper. i served this salad with a spelt tortilla, because … Continue reading spicy tofu on red butter lettuce with tahini sauce
I put my spiralizer to work and made these zucchini noodles! If you don’t have a spiralizer, you can use a vegetable peeler to make zucchini fettucini! The marinara sauce has canned roasted tomatoes, cremini mushrooms, roasted eggplant, garlic green olives, lemon juice, and a touch of agave nectar.. plus a ton of yummy dried … Continue reading roasted eggplant, cremini mushrooms, and green olive zucchini spaghetti sprinkled with pumpkinseed parmesan
Seeing all of the roses come alive in my city of Midtown Sacramento inspired me to make a rose infused cupcake, topped with these adorable dried rosebuds from the Sacramento Natural Foods Co-op. I found this great gluten free vanilla cupcake recipe over at HypeFoodie (find recipe here) and I altered it ever so slightly … Continue reading vanilla rose cupcakes
recipe by fettle vegan… find it here! Continue reading chocolate s’mores cookies
spelt crust pizza with pepperjack cashew cheese, roasted cherry tomatoes, sauteed cremini mushrooms, red bell pepper, green onion, garnished with baby kale. yum. Continue reading spelt crust pizza with pepperjack cashew cheese, roasted cherry tomatoes, and sauteed cremini mushrooms
I’m back. And I’ll be tidying up the place soon. For now: vegan pizza to drool over. Continue reading cremini, oyster, and shiitake mushroom spelt crust pizza with asparagus & herbed cashew cheese
