True confession: this recipe came about because I ran out of cinnamon. This culinary constraint propelled me to create a new granola flavor — and it worked beautifully. Cocoa Cashew Granola When you let this granola sit with milk for a minute or two in your bowl, the chocolate milk result is delightful — just…
Category: vegan
Coconut Green Curry
Here’s a versatile, flavorful green curry to try. Rich with coconut milk, fragrant with kaffir lime, and spicy with green curry paste, this simmer sauce adapts beautifully to many vegetables. Which vegetables to choose is personal taste — just remember to adjust simmering time based on what you’re cooking. Some ideas: green beans, bell pepper,…
Sweet Potato Oven Fries
This side dish is super easy, tasty, and offers the rock solid nutrition of the sweet potato. Toss julienned Bauregard sweet potatoes with a few key ingredients, pop in a hot oven, and voila! Sweet potato fries. The key to getting a little crispness to these fries without deep frying is to use a small…
Sautèed Edamame
Here’s a tasty little nibble for any casual event. Super simple, and as delicious as they are nutritious. Three ingredients, a couple minutes in a hot pan, and you’ve got a savory nibble for happy hour. Enjoy! Sautèed Edamame 8 oz fresh or frozen soybeans (edamame) thawed 2 TB olive oil 1/2 tsp. sea salt…
Fall Fruit Salad
This is such a simple recipe, but sparklingly delicious and a welcome addition to the late Fall table. The stars of this show are Fuyu Persimmon, Fuji Apple, and pomegranate jewels. A squeeze of fresh lemon juice keeps the favors balanced and prevents any browning. Enjoy! Fall Fruit Salad one large Fuji apple two Fuyu…
Peanut Ginger Soup
When I want a deeply savory, easy to make soup for a cold, gray day – this spicy, gingery, garlicy soup is the one. Stunningly flavorful, this vegan soup is simple to make with almost all pantry staples. The base of this soup relies on the powerful trinity of garlic, ginger, and chili flakes. Peanut…
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