Tricolore Salad with Capers, Walnuts, Orange Supremes, and Lemon Shallot Vinaigrette

I love making salads in the springtime. To me, the ideal salad is a combination of fresh lettuce with some fresh fruit, crunchy nuts, and something briny. In this case, that’s capers. Doused in tangy, lemony dressing, this salad is perfect for one or a crowd.

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Honey Nut Squash 2 Ways: Sweet Potato Honey Nut Squash Soup & Roasted Honey Nut Quinoa Salad

Have you seen this little beauty at the farmer’s market or store? It is probably my new favorite vegetable. It’s the Honey Nut Squash. It recently arrived on the vegetable scene and apparently it has a good origin story.

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Sliced Portobello Steak or Pan Seared Tofu with Garlicky Mustard Dressing & Spring Vegetables

Both of these dishes are simple and delicious but the star of the show is the garlicky mustard dressing. With freshly shelled peas and amazing asparagus it can’t get much springier than this.

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Book Report: The Edgy Veg + Bonus Recipe for The Token Kale Salad

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Photo credit: Brilynn Ferguson

When I went vegan over a decade ago, there weren’t that many vegan cookbooks. Nowadays, a new book comes out each week! There is a kind of vegan genre happening right now – mac and cheese, jackfruit, cauliflower, meatless meatballs, baked goods, and of course, kale salads. Each book has their own spin on things and this one is no exception. I am talking today about The Edgy Veg  by Candice Hutchings from the blog The Edgy Veg (duh!). Continue reading “Book Report: The Edgy Veg + Bonus Recipe for The Token Kale Salad”