I said this white harissa was one of the best sauces I ever made, but in my heart, I knew it wouldn’t get its fair share of internet clicks until I took it from this beautiful salad and put it…
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Potato Tart with Mint Pea Pesto
I’m in my rustic-cook-healing-era, and to me, that means getting creative with my food – which especially means this potato tart with mint pea pesto. When I say rustic-girl-healing-era, I mean I’m looking to find the simpleness in food again,…
Handkerchief Pasta with Cashew Cream & Sumac Breadcrumbs
If there’s any trend I want to bring back, it’s handkerchief pasta, and I think this vegan, cashew cream za’atar pasta is just the recipe to do it. This pasta is loosely inspired by Ottolenghi’s Za’atar Cacio E Pepe, but…
Blueberry Loaf
Ever since my first viral blueberry cookies – I have been obsessed with all things blueberry and with all things blue. And this blueberry loaf is finally getting added to the roster! I really wanted to make something that was…
Edamame Polenta with Turmeric Lime Walnuts
This edamame polenta isn’t just a side dish, it’s the full meal. I love polenta, but I have always been looking for a more interesting, flavorful and filling way to make it. Enter scene, my favorite bean – edamame. These…
Cornmeal-Crusted Popcorn ‘Shrooms
In a world where oyster mushrooms have been turned into practically everything, I present to you: Cornmeal-Crusted Popcorn ‘Shroomss, AKA cornmeal fried mushrooms, AKA hot dilly ‘shrooms! Crispy, spicy, easy and delicious, these mushrooms are basically vegan and gluten-free popcorn…
