Butternut Squash Vegan Nachos from The New Nourishing

I love all of the recipes I included in my first cookbook, The New Nourishing, but this is one of my favorites. With tons of flavor from butternut squash, black beans, guacamole, and a tahini chipotle sauce, you can make a (totally plant-based/vegan) meal out of this plate of nachos. Print Vegetable Loaded Butternut Nachos…

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Reishi Coconut Coffee Creamer

As a big half & half in my coffee kind of gal, I’ve never really found a plant-based milk that does the job for me. I don’t have an issue with dairy, so it’s not a problem, but I came up with this recipe when I was looking to add more fiber and fat to my coffee. I…

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Honey-Chipotle Cauliflower Tacos

Who doesn’t like a good taco? To be real though, I’m here for anything that comes with an extra guac option. Admittedly, I was in a veggie taco rut for a little while — sautéing or roasting whatever I had on hand and throwing it together with some hot sauce and calling it a day….

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Summer Solstice Salad

Let’s hear it for the official start of summer. The Summer Solstice is June 21st marks the longest day of the year in the Northern Hemisphere. It’s a time to honor both the light and the dark. Even though it’s a bit of a downer, acknowledging that the days will get shorter and darker after…

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Mushroom Chickpea Pasta Dinner for Four

Using a pasta made out of chickpea flour and few simple ingredients, I made a satisfying, simple, and delicious gluten-free vegetarian dinner for four people for just $25. Bargain entertaining at its finest. I love cooking for my friends, but I can easily go overboard on both the amount I cook and the amount I…

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