Sweet Potato Mash With Cashew Cheese Sauce

Sweet potatoes are perhaps the perfect food. It’s rare to find a vegetable that virtually ALL the various food affiliations endorse: Paleo, Vegan, Raw, even “carb” eschewing Atkins! Personally, I love them because they are just so darn tasty. I will often roast up 5 or 6 to have on hand as they’re so versatile.…

“Veganized” Gluten Free Broccoli Chowder

This was a tough week for many, as when we “sprang forward” with Daylight Savings Time, I believe our bodies simultaneously transitioned to spring mode….meaning fully anticipating sunshine and warmer weather. What did we get? Grey skies and Arctic freeze. I mean serious, face-hurting, Arctic freeze! When this happens, there is only one way I…

Plantain Crust Mexican Pizza

A friend of mine was raving about how delicious wraps made from plantain are, so I just had to give them a try. The recipe she used was a little more complicated than I was prepared for, so, thanks to Dr. Google, I was able to find a recipe that was both easy and delicious…

Kale Cilantro Smoothie

Smoothies are an incredibly efficient method of ensuring you get lots of plant-based nutrition in your diet. They take minutes to make, and they can be enjoyed throughout the day. As many of you can attest, I am often, if not usually, found with a smoothie by my side. One of the tricky things, however,…

Parsnip Apple Soup

As many of you know, we enjoy receiving organic produce from two local delivery services: Organicslive, and The Kitchen Garden Farm. They are both locally owned and operated, and we are impressed with their dedication to serve their customers well. Our most recent delivery included lots of root vegetables: parsnips, carrots, turnip and potatoes. After experiencing a particularly…

Turmeric Peanut Butter Dressing

On my longer days at the studio, I try to make something substantial and healthy in our kitchen upstairs. Unfortunately, there were slim pickings in the fridge. Some romaine, celery and zucchini that were barely holding on, and an avocado on the brink of turning. Oh dear. Can you say bland? I did, however, manage…

Energy Bars 3.0 & Chocolate Toasted Coconut Bars

We love energy bars at our house. We love them so much we’ll often make up a batch with whatever we have on hand. This can be problematic, especially if Robb is behind the wheel operating the food processor. Like a tortured artist, he throws in a “pinch of this” and a “handful of that”,…

Potato Leek Soup

We love soup. We especially love soup on cold winter days. Being the fortunate recipients of organic produce that is delivered to our door, we have abundant opportunities to experiment in the kitchen. We have both always enjoyed creamy, rich potato leek soup. Many of the recipes, however, are quite heavy and include a lot…

Black Bean Pasta

Robb’s sister, Heather, recently gifted us with some black bean pasta. It’s a terrific gluten-free, high-protein option for pasta lovers. The box that it came in had a yummy sounding recipe, which we used as inspiration for this week’s recipe. Of course, I couldn’t leave well enough alone and took creative liberties with their recipe…

Quinoa Stuffed Mushroom Caps

Remember old-school stuffed mushroom caps? You know, the ones loaded with breadcrumbs and cheese? Feeling a bit nostalgic as 2016 was winding down, I thought I’d make some mushroom caps stuffed with something a tad more nourishing than the beleaguered bread crumb. Enter quinoa. A key benefit of quinoa is that it’s a gluten-free “grain”…