A tasty vegan dessert full of seasonal apples, almond butter, and whole grain spelt.

This bread is the epitome of improvisational baking, making approximate substitutions when your pantry is low or supplies are limited.

This parsnip and sweet potato vegan mac and cheese is a simple, nutritious dinner that can be made in less than an hour!

With some quality olive oil, garlic, and your choice of herbs this is a perfect side dish or a full meal if you don’t share the pan!

These latkes are crispy, full of seasonal root vegetables, and perfect when topped with our homemade cashew sour cream!

Simple, delicious homemade bread that’s package free and plastic free! You can put your cast iron to work!

Simple and versatile, these twice-baked crunchy cookies can be enjoyed with your morning coffee or a glass of Vin Santo for dessert!

Sweet farmer’s market strawberries swirled in with vegan cheesecake filling on top of an almond pulp and date crust!