...for 5 minutes. Remove the tea bag and let the spices steep for 5 more minutes. (The longer they steep, the more flavorful your drink will be). Taste and add...
...have and put it in (or on) a pita. I keep these Stonefire pitas on hand, usually in my freezer for easy access – they reheat and toast up perfectly....
...the simplest meal feel satisfying. Lately, whipping up this citrus miso dressing has been my go-to. It’s a bright, tangy combination of clementine, lemon, miso, garlic, and ginger. In addition...
...They were such a big hit – tart, smooth, not too sweet, and most importantly – spicy. The perfect refreshing cocktail for one last summer party! photos #1 and #3...
...here for everyone on your list (and then maybe a little something for yourself too). If I’ve missed any of your favorites, leave me your recommendations in the comments! pictured...
...Apple Cinnamon Muffins. Or on a savory note, this Spring Onion Frittata: … or there’s always one of the most popular recipes on this site, Vegan French Toast (or here’s...
...Traditional Medicinals on this post because their teas are so wonderful. My obsession with Traditional Medicinals started years ago. I was feeling under the weather and my throat needed some...
...post above. Notes For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into...
I think I might make a new category on the side bar over there to the right. In addition to “savory” and “sweet”, I could soon fill an entire category...
...Local Savour. the giveaway is now closed, a winner has been notified [amd-zlrecipe-recipe:216] I used these Ball jars (and also the smaller version). recipe published with permission from Harper Collins....
...agave to a cocktail shaker with ice, and shake to combine. Then, strain the mixture into the glass with the salted rim. Finally, taste and adjust. In order to make...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
