Flashback to Christmas Dinner 2014! I loved preparing this spread! Macadamia Nut, Basil & Olive Oil Spread Arugula with Grape Tomatoes, Grapeseed Oil & Sea Salt Grilled Asparagus Minnesota Wild Rice with American Parsley & Shallots Steamed Brussel Sprouts drizzled with Hazelnut Oil Gardein Holiday Roast with Cranberry, Kale &Read More →

2016 was the year I fell in love with Farro! This grain has a nutty flavor and texture already but I decided to add some pecans to it after simmering with vegan butter, parsley and onions. Creamy Farro deliciousness!  Read More →

I love Benedicts- it’s easily a favorite for Sunday brunch. Creating variations of a vegan Benedict has been a passion project this year. I’m working on making this one of my signature dishes! For this weekend’s Benedict, I used silken tofu for the Hollandaise sauce, as I usually do. ButRead More →

First, I have to acknowledge the inspiration for this dish.  The “Tempeh Tuna Sandwich” at Jivamuktea Cafe which I wrote about earlier this year.  The first time I visited Jivamuktea Cafe near Union Square in NYC I had this sandwich and it was a culinary revelation.  I generally enjoy tempehRead More →

Milk & cookies anyone? 🙂   Working on an #AskAnnika blog post about busting myths about vegans & veganism. A big one is that vegan food is bland & boring. Psh! That is one silly myth!   Hampton Creek ‘Just Cookie Dough’ & a glass of Califia Farms Almond MilkRead More →

This was my first time making this and I consider this recipe to be a single serving (or good for nibbling on with another person). Just double, triple or quadruple the recipe depending on how many folks you’re serving! These are really scrumptious! Ingredients ~1 cup Coconut Cream ~3 slicesRead More →

Mushroom Walnut Pesto Tart Yesterday I made this Mushroom Walnut-Pesto Tart using the recipe from the Oh She Glows Cookbook. I love making savory tarts and will definitely be experimenting with more in the future! *used white instead of red onions based on what we had in kitchen and addedRead More →

Ahh, Apple Crisps & Crumbles. Autumn is here and I love it. First, I had 10 apples I wanted to incorporate into this crumble and ended up mixing and matching from a few different recipes. I was happy with the result which my husband and I tried immediately à la mode withRead More →

With plans in the mix to make Aquafaba whipped cream soon I thought about what to do with the can of garbanzo beans I would drain.  I made a great big batch of hummus last week from home soaked beans and forgot to drain the juice, hence needing to open aRead More →

It might look a little messy to eat but A) it holds together, B) it’s delicious & C) it’s vegan!!! Happy World Vegetarian Day! Celebrating by making burgers with Field Roast Grain Meat ‘Hand Formed Field Burger’ (made with Barley, Fresh Carrots & Celery) as well as their Chao Cheese-Read More →

Soup season is near!  This Tomato Turmeric Soup recipe I shared with Vegan Society is so simple to whip up and very delicious. https://www.vegansociety.com/resources/recipes/soup/tomato-turmeric-soup I love the simplicity of this soup. I make it at the beginning of autumn and use fresh parsley from the garden. It’s very rich andRead More →

I bought this local, organic garlic at the Farmer’s Market yesterday and was very excited to work with it for Friday Feast today. Each bulb has about 4-5 succulent, huge crisp cloves.  I peeled them yesterday and kept going back to the bowl just to get a whiff of thatRead More →