A few times a month I send out new recipes, links & inspirations.
I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and
whole foods into your everyday meals. The recipes you’ll find here are vegetarian, often vegan, written with
the home cook in mind.
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The real deal. A vibrant pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy - hand-chopped basil, garlic, Parmesan, olive oil and pine nuts.
Perfect, classic, baked potato technique is simple. All you need is a bit of salt. This list also has lots of topping ideas and inspiration.
Peter Reinhart's Napoletana pizza dough recipe. It makes my all-time favorite pizza dough using a delayed-fermentation method.
I get a lot of questions related to sourcing and using edible flowers, I thought I'd write up a few of the things I do to ensure I have a supply throughout the year.
If you already make your own nut milks at home, you have to try this. I mean - walk to your kitchen, turn the oven dial, and get some coconut in there. Toasted coconut milk is incredible.
Shaping pasta by hand takes skill and experience! Watch these Italian grandmas shape pici, tagliatelle, cavatelli, and orecchiette.
A quick video demonstrating how to slice avocado to fan out on grain bowls, salads, and open-faced sandwiches.
Imagine guacamole topped with fragrant, Indian-spiced onions and garlic, green chiles, and mustard seeds. It's great with chips, toasted naan, or toasted pita.
A boosted wellness honey - bright pink, vitamin C packed, and bursting with flavor. This honey tastes like a thousand Sweet Tart candies were crushed up and dissolved into it.
Turmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.