I love this salad! Black beans, quinoa, corn, red onions, cucumbers, radishes, toasted pumpkin seeds, and fresh lime juice. That’s the recipe. It’s so easy, make it for lunch or a big bowl for company!
Book Report: Incredible Vegan Ice Cream + 2 Bonus Recipes!
I am in love with this book! I love making ice cream at home – I have posted 27 of my own recipes – but I haven’t been making ice cream lately. I sold my house and put my ice cream maker is in storage, so luckily, this new book is out now to inspire us all!
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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.
Roasted Ramps with Ramp Vinaigrette
I finally found ramps at the farmer’s market this week and I immediately came home and made this platter of deliciousness – roasted ramps with ramp vinaigrette. I ate it all myself and now I am hoping that they will bring more to the market or I will have to wait all the way til next spring to eat this again!
Book Report: Compassionate Cuisine with Author Q&A + 3 Bonus Recipes!
I am so happy to highlight this book on my blog today. Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen by Linda Soper-Kolton and Sara Boan is coming out on May 20th and you can preorder it here! I love this book for so many reasons! It is full of original, easy to make recipes that are full of flavor. It is written by two chefs who know what they are doing and who teach vegan cooking classes at the Catskill Animal Sanctuary. And, not only did I test recipes for the book, but I edited it as well!
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