Artichoke Hummus

Artichoke hummus is absolutely one of my favorite variations on this super versatile and nutritious spread. I am a big fan of artichokes themselves and I was curious to see if any of that flavor would carry into a hummus. It took me by surprise just how amazing it turned out to be! The artichoke flavor is definitely there but not overwhelming, perfectly complementing the rich, earthy, slightly sour and wholly satisfying taste profile. The recipe is below.
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Red Bell Pepper Tomato Sauce with White Beans

This is a very easy and delicious way to whip up a versatile, nutritious sauce that works amazingly well over spaghetti or toasts, or in sandwiches. White beans do a fantastic job at absorbing and delivering a deep, warming umami flavor along with a heap of protein and fiber. The recipe is below:

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Open Sesame Cheese by Jules Aron

Open sesame cheese from Vegan Cheese: Simple, Delicious Plant-Based Recipes by Jules Aron. I am so in love with this recipe and with the whole book <3.

I am a big fan of homemade vegan cheese 🙂 It is incredibly satisfying and easy to make, you get to play with the flavors and you get to have a delicious cheese to use over toasts, in grilled sandwiches, sauces… Naturally I was very excited when I learned that my incredibly talented friend Jules Aron has just released a cookbook on the subject: Vegan Cheese: Simple, Delicious Plant-Based Recipes. I seriously want to try everything in this book, they all look gorgeous and the few recipes I have tried so far have been amazing! Highly recommended 🙂

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Peanut Butter Chocolate Granola Bites

These delicious little peanut butter chocolate granola bites are as easy and healthy as they come. Sweetened only with dates (when without the optional glaze), and rich in protein and fiber, not a twinge of guilt is involved in enjoying this treat. These will keep well in the freezer and be ready to quench that dessert crave whenever it hits.
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Vegan Lemon Meringue Cookies

The weather is getting warmer and the sun is shining more. As summer approaches, we wanted to create a sweet, light treat, and these lemon meringue cookies are exactly that! How did we make those vegan? Well, it was more simple than you may think. Have you heard about aquafaba? It’s the liquid that’s left over from soaked garbanzo beans, but that bland description doesn’t do it justice. This “bean water,” combined with cream of tartar, can be whipped into something that resembles whipped egg whites. Using just a few ingredients and less than 30 minutes of prep time, you can make a delectable and classic vegan meringue. We baked the meringue into cookies, but you could likely use it as the meringue for a Baked Alaska or create a pavlova from it instead–the options are endless! Here is how we did it:

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Vegan Caramel Granola


I have been having a lot of fun with vegan caramel variations lately and it only made sense to apply that to granola. The result was predictably amazing! I love this straight up as a snack, or in parfaits, or as cereal with almond milk. The easy recipe is below:
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Pesto Cheese

I love pesto in pretty much everything and I thought making a plant-based cheese deliciously flavored with pesto was a great idea. It is awesome to have this in the ready for spreading over toasts, using in sandwiches and in pasta sauces. The recipe is blow:

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