Popular Posts

Weekly Roundup: 10 Ways To Eat This Fall

I don’t know how much autumn you’ve seen in your corner of the world, but the leaves just started turning color here in Northern California. You know how autumn breezes shake the…

Broccoli

Actually a member of the cabbage family, broccoli is a delicious, edible flowering head packed with nutrition

Popular Recipes

Pasta Primavera

Our take on a delicious Italian classic. Primavera means ‘spring’ so traditionally, it would contain spring vegetables but we suggest you feel free to use whichever veggies are in your fridge right now.

Sun-Dried Tomato, Almond and Rice Salad

Hearty enough to be a meal on its own, this salad is beautifully composed and complex, with basil, smooth avocado chunks and crunchy bits of celery and almond.

AB&J (Almond Butter and Jam) Cookies

Disclaimer: your children will love this recipe. Any recipe that instructs them to jam their thumbs into cookie dough and fill it with jam is an A+ in their books. It’s a cookie that will win your heart, too. Raspberries and almonds are a winning combination and this recipe in particular highlights the flavors beautifully—lightly sweet, with a buttery almond flavor and pop of sweet raspberry goodness. If you and your children are fans of PB&J, you’ll love this cookie.

green bean casserole
Green Bean Casserole

This is a classic recipe that we often see at holiday dinners. But what about a version for vegans? I, for one, have always loved green bean casserole and I finally came to the point where I didn’t want to be left out during the holidays. This recipe is very simple to make and the best part is that nothing comes from a can—it’s all fresh! I did try this recipe with canned green beans, but it just didn’t have that crispy texture to it. If you’re wanting to used canned beans, just use 2 cans instead of the 1 lb. of fresh. But try it with fresh beans, it is SO much better. Either way, don’t forget to enjoy your holiday season.

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