Going to a weekend summer party? This sesame pasta salad is awesome to take along, and best at room temp, freshly made. I have also reheated it, but served cold, doesn’t do it justice (gluten free pasta is weird that way). For this dish, and anytime I’m making gluten free pasta, I use the Jovial…
Blueberry Tart With Ginger Pecan Crust
So I have to admit something. I’m a picking addict. There, I said it. I’ve come clean with berry stains on my hands. When it’s picking season, I pick and pick until the kids beg to go home and my husband threatens to leave me in the fields. Needless to say, we always have plenty…
Pulled Jackfruit
Back in the day when we used to eat meat, we used to love pulled pork. It was very heavy and fatty, and after eating it, we never felt well. So, last year, we were at an art festival and there was a vendor selling pulled vegan pork! I said-what?! Not being one for fake…
4th of July Celebration
Happy July 4th (almost!)!! I love the 4th of July-filled with summertime fun in the sun, and a cookout with friends and family. Uh, oh! Cookout?! As plant-based peeps, we can have a great cookout too! There is such beautiful food in season right now, and as I always say-I’m “in-season for a reason”! Utilize…
Strawberry Rhubarb “Cream” Pie
I’m creating new ways to use 2 foods that are at their peak right now: strawberries and rhubarb! I recently made a strawberry rhubarb compote. It’s awesome on top of oatmeal, waffles, and chia seed pudding, but I wanted to find another way to use it. Why not add it as a flavoring to a…
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