I have always liked tahini but recently my interest in it has reached new levels due to pregnancy cravings & also appreciating just how nutrient rich it is! Tonight I made a homemade lemon tahini garlic dressing (inspiration recipe in post to follow) & generously drizzled it over salad withRead More →

One of my basic cravings this pregnancy has been fresh greens with olive oil, crema balsamico & pumpkin seeds but of course I like to spruce it up for more nutrition & content.  This variation is a recent favorite- including a chickpea pasta, lightly sauteed tomatoes (increasing lycopene availability!) withRead More →

Tofu Caprese! I absolutely adore this quick little scrumptious dish! Great for long time tofu lovers as well as a lovely little taste & introduction for those who are new to tofu & it’s tremendous versatility. This is a super quick & beautiful dish that can be served as aRead More →

Sunday in the kitchen. Ready for all sorts of hearty deliciousness now that the chilly season is upon us! Piping hot savory pies fresh out the oven. Layer of buttery mashed potatoes, Swedish peas & soy based veggie mince (for those who don’t eat soy you can replace with beansRead 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 →

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 →

When it comes to leftovers, I personally suspect there are two kinds of people- those who like them & those who don’t. I am of the former. Today I put together leftovers from two dishes I made the past couple of days & the result elevated the two into oneRead More →

I started making Butternut Squash Purée this year & simply love it.  I bake the Butternut Squash until it is very soft (~45 minutes) & then remove from oven, de-seed it & scoop out the squash. I blend it with vegan butter (2-3 spoonfuls, depending on how creamy you wantRead More →

Rödbetssallad is one of my favorite things to prepare & eat. It’s delicious & also carries,  for me,  memories of childhood Summer visits to Southern Sweden when this creamy salad was always part of the breakfast spread.  It is traditionally a vegetarian dish but so easy to make vegan. IRead More →