Rustic Roasted Root Vegetables

Maybe it’s because I was lazy (or am). Maybe it’s because I really like the rustic feeling and look of root veggies.Maybe it’s because of some other reason – I don’t know.Regardless of the lack of effort of beautifying, chopping, and “airbrushing,” these Rustic Roasted Root Vegetables taste amazing. I adore roasted veggies. I mean…

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Nutty Apricot Oat Bars

Throw a few raw ingredients in the food processor, press, and go!Yumminess on the fly – and that yumminess happens to incorporate apricot, ginger, a touch of orange zest, pumpkin seeds, hazelnuts, pistachios (all the nuts), and hearty oats. Could this even be classified as a dessert bar? Energy bar?The gorgeous dripped dip of white…

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Vegan Beef Bruschetta Pizza Roll Up

Bruschetta is a classic Italian appetizer that is easy to make at home. Toasted bread is topped with tomatoes, Parmesan cheese, garlic, and fresh basil. Simple – Fresh – Fragrant – Sumptuous! Bruschetta (pronounced brew-SKET-tah) is an Italian appetizer or antipasti that starts with a base of toasted or grilled bread. The bread is then served…

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Apple Date Cherry Chia Pudding

It’s a superfood. Yes, it really is. Just “Google” chia pudding and I promise you all the results will incorporate the words: healthy, superfood, delicious, amazing, raw, treat, meal, snack, incredible, nutritious, cleansing, Gwyneth Paltrow, Yoni Jade Eggs 😂🤣😂🤣😂🤣😂 , etc. (well, maybe not the last one, but you get the picture). Made with chia…

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Blistered Brussels Sprouts, Tomatoes & Walnuts

Obviously I’m a little late to the game for posting Thanksgiving roasted veggie recipes, but this time of year, Brussels sprouts are an EVERY DAY occasion in our house.Truly.Truly stink.But, truly delicious. Blistered Brussels Sprouts, Tomatoes, & Walnuts This recipe roasts the cruciferous and sulfurous sprouts and blisters the mini bulbs with cherry tomatoes, salt…

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Stovetop Sautéed Roasted Caramelized Root Vegetables

October is synonymous with roasted vegetable season. After months of only craving salads, these days are for tender, caramelized vegetables. This recipe is as classic as it gets — and with so much room for adaptations. Use any fall-winter veggies you like. Add any and every seasoning you like. And, although “roasted” technically means, “cooked…

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Rare Peppers and Kale

Originally titled, “Buena Mulata Kale Stuffed Violet Sparkle Lipstick Pepper,” this blog post and recipe really was a mouthful.Honestly, though, it’s so much more simple than all those words combined.While the words AND the produce is absolutely gorgeous, the premise is actually quite simple: fresh from the garden, rare, heirloom peppers, kale, and Chinese Five…

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Trio de Betterave Avocate Poire

beetroot = betteraveavocado = avocatepear = poire La Betterave Avocate Poire Trio It just sounds better in French, right? Everything French is just, “better,” meilleure. A thrice tower of slick and superbly sliced beets, topped with astounding avocado, and then tiered with ready and ripe Bosc pear slivers, lemon oil, fresh basil, and coarse pepper…

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PB&J Sriracha Sammy

I adore the amalgamation of sweet and spicy. Add some salt and crunch to that, and I’m in heaven. Over Christmas, I had a conversation with my in-laws about how my father in law recently started adding sriracha sauce to his morning toast regime. I was thrilled.Granted, I love this man, but we don’t often…

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Vegan Sausage Cherry Hazelnut Acorn Wild Rice Stuffing

Wild rice stuffing is an easy gluten-free side dish (or main dish) that simply completes the holiday table.  It has all the classic stuffing flavors without the filler!  Vegan Big Mountain Foods sausage (OMG, so delicious), onions, dried cherries, toasted hazelnuts, acorn squash, wild rice, and sage – it’s all happening here, on this side…

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