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Vegan + Raw Dark Chocolate Mousse & Amaretto Cream Parfait

Winter is, hands down, my favorite time of year to entertain. In fact, nothing brings me greater joy! This time of year in Nashville, the sun makes an early retreat in the late afternoon, tucking itself behind the hills as darkness awakes and the air turns cold and crisp. As the holiday party invitations are mailed off and our mailboxes (and inboxes) fill up, I always look forward to pulling out my favorite tacky, novelty sweater, cranking up the jazzy holiday tunes, and embracing the seasonal madness with open arms. Like most people, I tend to gravitate toward hot foods in the winter months. Though it can sometimes be a challenge when eating raw (nothing may be heated above 118...

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VEGAN + RAW TRI-COLORED CAULIFLOWER SALAD

TRI-COLORED CAULIFLOWER SALAD/DRIED CRANBERRY/CRUSHED PISTACHIO Cruciferous vegetables are abundant in the last days of fall and into the winter. They are extremely hearty and can be prepared in a variety of ways to create a wonderful side dish or plant-based entree. Recently, while on a trip to the farmers market, we came across these beautiful heads of purple and orange cauliflower, along with its relative - the fractal-like romanesco. For a quick side dish we usually like to pan roast cauliflower with a little olive oil, garlic, and lemon - but this time we decided to try something different.After a little experimenting, we came up with a hearty yet simple salad composed of shaved cauliflower and romanesco tossed with sweet-tart...

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PUMPKIN SWIRL CHEESECAKE VEGAN + GLUTEN-FREE

Can you believe it’s almost Thanksgiving? I don’t know about you, but I've been scrambling to put together a menu. While I am definitely looking forward to dusting off some of the old family recipes, I also thought it might be fun to change things up a bit and include a recipe that fuses my two favorite holiday desserts: cheesecake and pumpkin pie. In addition to being visually stunning, this dessert is also vegan and gluten-free, which means it can accommodate a variety of dietary lifestyles. There are so many different ways to make a vegan cheesecake. For this recipe I chose So Delicious unsweetened coconut milk yogurt to impart a rich and creamy consistency. In place of eggs I...

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VEGAN + RAW SWEET CORN SALAD + COCONUT LIME DRESSING

Here's a recipe for an amazing corn salad I posted on my previous blog. I've spruced it up a little and added an extra splash of color with some beautiful red corn I found at the the local market yesterday. Lately, I've been on a salad craze, trying to come up with unique recipes and re-designing old favorites into vegan + raw versions.If you've stopped by any local co-op, farmers market or grocery store you'll notice fresh corn is everywhere. When in season and at its peak, corn is best eaten raw right off the cob. The sweet kernels deliver a pop + crunch that is irresistible!This salad is a mash up of textures and flavors creating that sweet +...

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VEGAN CANDY STRIPED BEET/GARLIC LEMON YOGURT/HARISSA OIL/FRESH MINT

Now that Summer is officially here, the farmers markets are overflowing with produce and my recipe testing tends to revolve heavily around anything refreshing and light that can be enjoyed on a hot day.I have always loved the vivacious color of a beet. Wether it's golden, red, or candy stripe, it inspires me to create. The cover of my recipe book Wild Plate, is wrapped in a hypnotic hot pink Chioggia beet ( candy striped beet). When I saw some at the market the other day, I couldn't help but purchase a variety bunch and head straight to the kitchen.This recipe is a great appetizer or served as a salad. It uses Harissa spices which is made up of hot...

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