Pan-fried gnocchi are served under a blanket of seared mushrooms in a creamy, garlicky, cashew butter pesto sauce. Make the sauce while the water comes to a boil for the gnocchi to get this flavorful and comforting dinner ready in under 20 minutes! Continue reading “Pan-Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce”
Sweet juicy blueberries are baked over a layer of ginger cookie crumbs in a no fuss, free-form flaky crust for an easy, pretty, and super delicious dessert. If you’re new to pastry making, this is a perfect recipe to start with. The galette is perhaps the easiest way to make a pie which is ruggedly handsome and makes for a lush treat! Continue reading “Vegan Blueberry Ginger Galette”
Creamy, filled to the brim with fresh veggies, simple to make, and oh-so-nutritious, this vegan corn and zucchini chowder will keep summer memories alive in your kitchen all year long. Buttery tones and delicate flavors of the corn and zucchini are highlighted with garlic and herbs, umami rich miso and a touch of smokiness from tempeh bacon. Quick and easy to prepare, this chowder is sure to be one of your new favorite last-minute meals!
Continue reading “Creamy Corn and Zucchini Chowder with Tempeh Bacon”