Traditional cottage pie is made with beef and mashed potatoes loaded with all manner of dairy, so it should come as no surprise that this fat laden carb bomb is a comfort food favorite. There is no universe in which cottage pie is a healthy food, but we’ve lightened the load in our Rustic Vegan […]
Substantial enough to fill you up and totally portable, our Cranberry Walnut Breakfast Bars are sweetened by fruit and Lakanto, paleo-compliant, and vegan. These freezer-friendly bars are easy to make ahead of time and store in single-serve portions for breakfast or a snack on the run. Print clock icon cutlery icon flag icon folder icon […]
Crunchy Cassava Coconut Tortilla Chips seasoned to perfection or classically salted and ready for your favorite salsa, guacamole, or Pico de Gallo recipe. We’re not sure how to improve on the previous sentence except to say there’s a sweet cinnamon version of these, too. Paleo-compliant, gluten-free, blah, blah, blah…go forth and crunch. Print clock icon […]
What do you do with a bumper crop of ginormous zucchinis? You bake with them, of course. We picked up a massive zucchini from Broadview Farm and Gardens at North End City Market and…well…the rest is history. Hide veggies in plain sight, sweeten with dates and Lakanto, and keep it all vegan with Lily’s dark […]
We keep going back to North End City Market for Broadview Farm and Gardens’ Hakurei turnips (also known as Tokyo or salad turnips) and continue to find new ways to enjoy them. This time around, we’re smashing them with garlic from Susie’s Garden Patch and freshly grated parmesan for a crispy outside and tender center. […]
We had some crazy junk food cravings this week. We’re talking mozzarella stick and tater tot level stuff. Fortunately, we were able to squash them with some fresh zucchini from Shade Valley Produce at the HCC Realty Farmers Market/Colonial Village and this easy Grain-Free Zucchini Tots recipe. Check out our Eat Local Series for more […]
Growing up, brats and sauerkraut with caraway seeds were in regular rotation. Recently, we had to improvise with what we had on-hand, and that’s how Savory Braised Cabbage came to be. We paired it with LightLife’s plant-based bratwurst and the result was a fantastically easy weeknight dinner that was on the table in about half […]
We recently overhauled cashew chicken and were so pleased with the results, we decided to try our had at sesame chicken. Once again, we are marinating and baking the chicken instead of dredging and stir-frying it in oil, and the chicken breast is so tender and juicy, it seamlessly takes the place of fattier dark […]
We promised to give you a bunch of ideas for using that great big batch of Instant Pot Pinto Beans (soaked or no-soak), and Vegan Cauliflower Rice and Bean Burritos is one of our favorites. We used Siete’s 10″ Cassava & Coconut Tortillas to make this a quick grain-free weeknight meal and leftover lunch kit. […]
Our sweet or savory Vegan Pie Crust is a simple plant-based dough that’s also gluten-free and paleo compliant and comes together in minutes in a food processor. It’s light and flaky like a pie crust should be and can be baked up on its own in 15-20 minutes but holds up to longer bakes when […]
If your cherry tomato plants are exploding right now, this Italian Marinated Cherry Tomatoes recipe is a quick and easy way to dress them up. The marinade liquid can also be used on tofu and poultry or as salad dressing. We made ours with fresh herbs and assorted cherry tomatoes grown in our container garden […]
FRESH: I love Greek salad but am tired of salads. OUT: What if I told you it was possible to hide a Greek salad inside a burger? FRESH: Go on… OUT: What if I told you this can be achieved for less than 300 calories and 8 net carbs with a portobello bun? FRESH: Why […]
Smoky, cheesy, caramelized goodness steps off of the sidelines to claim its rightful place as the main attraction. Our Vegan Cheesy Baked Cauliflower is a keto-friendly, plant-based way to get your mac and cheese fix for a fraction of the calories and carbs. We could go on, but you get the point. It’s a plate […]