Vegan blackberry chocolate mousse with French creme de mure. Elegant, pretty, raw, and vegan.

Vegan garlic scape and basil pesto- perfect for eggs, polenta, pasta, tomatoes, anything.

Late spring fattoush salad with rosemary farinata (vegan/gluten-free).

Caramelized roasted root vegetables with harissa and fried capers. An easy and delicious winter side dish.

Vegan and gluten-free zucchini pancakes with a smoky toasted hazelnut romesco. Use up the last of your zucchini!

Chocolate banana acai berry bowl. Vegan, gluten-free, and antioxidant rich!

Raw, grated zucchini salad tossed with a sharp vinaigrette and tomatoes, sprouts, and basil. Perfect way to cool off.

Fresh cherry and thyme clafoutis — perfect for breakfast or dessert. Grain/gluten/dairy free.

A vegan millet, grapefruit, walnut, and date salad + cookbook giveaway!

Roasted cauliflower tossed with a Dijon-white balsamic vinaigrette, shallots, green olives, and pistachios.

Vanilla, date, and pistachio muesli with sherry vinegar roasted strawberries and edible flowers. The perfect spring breakfast.

Chilled pea and sorrel soup with lemon coconut cream and purple radish micro greens. Lovely, vegan, and gluten-free.

Ramps + Serbian ajvar + a perfectly runny poached egg + toast = the perfect spring dinner. Prepare it while ramps are still available!

A delicious, basic hummus with bright za’atar and fragrant olive oil. The only hummus  you need!

Asparagus and sweet pea frittata with pea shoot salad! An elegant breakfast or brunch for all your spring holidays. Dairy and gluten free.

A delicious whipped chocolate and coconut mousse made with ground chia seeds and rich coconut milk. Vegan and gluten free.

Dried fruit and nuts combine with gin for a complex, delicious truffle. Dark chocolate coating and sparkly sugar optional but recommended!

Delicate, lacy buckwheat crepes (Serbian palacinke) spread with blueberry jam and topped with fresh berries.

Winter squash and chickpea soup with sage, harissa, and hazelnuts!

Shaved fennel, persimmon and walnut salad with lemon-walnut vinaigrette. A gluten-free and vegan winter salad.

Chocolate-dipped candied orange peel. Tastes a little bit like a Jaffa cake! Perfect balance of bitter and sweet.

A crispy mushroom socca (chickpea pancake) with olive oil and rosemary. Naturally vegan and gluten-free. Excellent with wine!