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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My all-time favorite mashed potatoes recipe with buttery peaks and creamy, cloud-like potatoes with garlic butter.
Simple, five ingredient green beans. Dill, green beans, leeks, salt and olive oil, that's it. Five ingredients, one skillet, so good.
A delicious, simple vegetarian split pea soup made from an impossibly short list of ingredients. Seriously, just five!
A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins. There are a couple of tricks to roasting perfect pumpkin seeds.
The sort of hearty apple salad I love. It has heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is creamy and spiked with rosemary, garlic and champagne vinegar.
A reminder of what a great cooking technique steaming vegetables is. Fast and flexible for the win.
Silky textured and vibrant, the pumpkin soup I made as soon after 40 hours of travel back from India. It has a herby rosemary butter drizzle and lemon ginger pulp, and completely hits the spot.
A Brussels sprout recipe for people who think they might not like them. Shredded Brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
The star of this show is the golden-crusted, green spinach falafel. Lemon-flecked, made with chickpeas, you see them tucked into this rainbow assortment of hummus, pita, kale, cucumber, and carrots.