Mar 27

Spring Green Vegetable Rolls with Herbed Tzatziki

Spring Green Vegetable Rolls with Herbed Tzatziki

I think it's fair to say that I'm officially on a spring recipe rampage. Things are feeling crisp, green, and fresh around here lately, and I'm loving it. Something else I'm loving? The fact that at 3:25 this afternoon, I'm officially on "spring break" for a week. Last year we spent the week in St. Lucia soaking up the sun, picking fresh cocoa fruit and guavas from the trees, and gazing at the Petit Piton and Gros Piton. Although we aren't able to squeeze in a visit this year, I'm grateful … [Read more...]

Mar 25

Spring Farro Salad with Roasted Garlic Vinaigrette

Spring Farro Salad with Roasted Garlic Vinaigrette

The warm, sunny day that was mentioned here seems like a far off place after the snow crept back in and blanketed the streets on Monday. I'm crossing my fingers that it was the last of the snow for the season, but Chicago's weather keeps it real. Real as in completely unpredictable. The more desperately we cling to the summer hopefulness elicited by the unexpected warm days, the more likely it becomes that we'll end up chilled to the bone once again. And don't you dare tempt fate by … [Read more...]

Mar 23

Refreshing Cherry-Lime Smoothie

Refreshing Cherry-Lime Smoothie

Garnet-hued. Cold. Lime-splashed. Frothy. Smooth. Cherry-packed. Enlivening. Seven of my favorite characteristics all wrapped up in one smoothie. This smoothie comes together in a quick 5 to 10 minutes, depending on the swiftness of your lime-juicing, blender-packing moves. Up until the last year or so, I moved a bit too quickly through our kitchen; flinging fruit, splashing water, and banging pots was all part of my haphazard approach. But the more time I spend in the … [Read more...]

Mar 20

Creamy Artichoke, Leek & White Bean Hummus

Artichoke, Leek & White Bean Hummus

Chicago (and much of the midwest) was graced with a 73-degree, sunshiny day this past Monday, and it was glorious. The birds were chirping, the warm breezes were blowing, and the runners of Chicago cast their treadmills aside in exchange for a fine piece of asphalt beneath their feet. Despite the abrupt return to chilly, sub-40° temperatures, one day like that and my mind is set on spring. Spring clothes. Spring colors. Spring vegetables. This might look like ordinary hummus, but … [Read more...]

Mar 16

Strawberry Swirl Breakfast Ice Cream

Strawberry Swirl Breakfast Ice Cream

Ice cream for breakfast? Mmhmm. A big bowl of the good stuff with a pretty pink swirl. No surprises here, this strawberry ice cream is made by blending fresh strawberries and frozen bananas. That's it. If you haven't tried banana ice cream yet, it's about time you hopped on the bandwagon. Often referred to as "nice cream," this whole food, plant-based alternative is surprisingly delicious and can be remixed and reworked in countless ways. It's cold, creamy, and thick with just the right … [Read more...]

Mar 13

Toasted Coconut, Caramel & Chocolate Shortbread Bars

Samoa Bars (Vegan, Gluten-Free)

This recipe is a combination of this and this. Two decadent desserts coming together to create a fusion between the best of both sweets. The flavors and look of these bars miiight just remind you of a certain cookie that comes in a purple box and is sold by enthusiastic little ladies donned in green. Crispy shortbread is thickly-slathered with coconut-caramel and drizzled with a glossy homemade chocolate. The result is a bar with a shortbread snap, sink-your-teeth-in gooey caramel and coconut … [Read more...]

Mar 11

Beet & Berry Smoothie

Beet & Berry Smoothie

I might have reached a new low on Sunday when I ate a cookie off of the floor. Questionable behavior, but let me explain. I've been recipe testing chocolate chip cookies like a mad woman over the past two weeks in hopes of creating a bullet-proof plant-based, gluten-free version. I'll admit: a nasty case of perfectionism gripped me by the apron with this one. I was so happy with the way the first batch turned out that I probably should have stopped there and called it done. But no. That … [Read more...]

Mar 09

Quinoa-Cauliflower Cakes with Herbed Brazil Nut Cream

Crispy Quinoa Cauliflower Cakes with Herbed Brazil Nut Cream

Golden. Baked. Crunchy on the outside. Light and fluffy on the inside. Slather-worthy. These crispy quinoa-cauliflower cakes are the perfect light lunch or appetizer. They're served with a dollop of herbed brazil nut cream that takes the flavors to soaring new heights. To make the cakes, you'll combine cooked quinoa, grated cauliflower, oat flour, a chia egg, chives, lime juice, olive oil, sesame oil, garlic, and chili flakes. You'll scoop the mixture by the quarter cup, … [Read more...]

Mar 06

Raw Carrot Cake Buckwheat Porridge

Raw Carrot Cake Buckwheat Porridge

Carrot cake conjures up a faint, hazy memory from childhood. We were in a restaurant. Extended family was there too. I was offered a piece of carrot cake, and I promptly turned it down. Carrots? Cake? My childhood brain failed to imagine a delicious outcome with the word carrot juxtaposed with cake. But when I caught a glimpse of this confusing cake slathered with thick, white icing, curiosity took hold. I remember tasting my mom's, being pleasantly surprised, and then the memory fades … [Read more...]

Mar 04

Energizing Green Shamrock Smoothie Bowl

Energizing Green Shamrock Smoothie Bowl

Festive. Superfood-packed. Energizing. Smooth. Welcoming to toppings. Quick. Green. Although there are a wide array of smoothie recipes on the blog, my offerings of smoothie bowls include Exhibit A and (finally) Exhibit B. What is a smoothie bowl? Just what it seems to be: a bowl filled with a smoothie. So what makes a smoothie bowl different than a smoothie? The fact that it beckons any and all toppings you're willing to toss in its direction. Sliced bananas? Yep. Chia … [Read more...]

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