Crumble topped tarts with quinoa flour-coconut oil crusts filled with apples and dates.
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Comfort food crumble made with butternut squash, apples and ginger. Perfect Thanksgiving side dish.
Hearty Middle Eastern vegan stew with charred eggplant, roasted tomatoes and chickpeas.
Hearty vegetarian main: ricotta and blue cheese melted in a warm farro salad, topped with balsamic grilled kale and plums.
Old fashioned peanut butter cookies, slightly chewy, with chocolate chips.
Thick tomato sauce that combines heirlooms and balsamic roasted tomatoes for a meaty flavor.
Roasted poblano peppers stuffed with warm corn salad, with an option for Lime Cilantro Shrimp for meat eaters.
Healthy broccoli and cranberry salad tossed with dried cherries, red onion and grapes with a lemon-garlic-yogurt dressing.
Fabulous, thick, lightened blueberry coffeecake with reduced butter and sugar.
Rustic zucchini bread with brown rice added. Baking at sea level and high altitude included.
Grilled snap peas tossed in mint for a great vegan side dish.
Cherry cobbler with hint of brandy with coconut-cardamom biscuit topping.
Tender flatbreads perfect for pizzas, sandwiches, dipping or sopping savory sauces.
Mixed berries, pineapple and gorgonzola come together for a great summer salad with ginger poppyseed dressing.
Easy spring appetizer of roasted strawberries over ricotta and goat cheeses spread on a cracker, drizzled with honey.
Fudgy, little chocolate drop cookies with a little peanut butter mixed in for the kid in all of us.
Vegan, gluten-free dessert: roasted berries to intensify flavors, topped with lime juice and coconut. Great by itself or as a topping.
Grilled cheese sandwich with balsamic roasted tomatoes, and harissa mixed into mayonnaise for an easy, cozy lunch for two.
Deviled eggs classed up with smoked trout, with mayo switched out for yogurt. Perfect for your next picnic! Champagne optional.
Easy spring dessert of lemon coconut shortbread dessert bars for a casual nibble after dinner or to throw in the picnic basket.
Vegan lentil bean sauté dinner with tiny Umbrian lentil beans, roasted tomatoes and leeks.
Slow roasted tomates with balsamic drizzle for a meaty addition to pastas, soups, bruschetta, pizza, and whole grain dishes.
Avocado cream with a little kick from chipotle in adobo. Great for sandwiches, pasta sauce, or add to a little olive oil for a salad dressing.
Sassy pickled onion using cardamom - orange tea in the pickling juice.
Easy, kid-friendly, brunch dish or casual lunch with asparagus, cheese topped with a fried egg.
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