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.
Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. This version is vegan and dairy-free.
Beautiful buttermilk muffins - berry-streaked with sugar-sparkled tops, big flavor, and buttermilk-tender texture.
A summer fruit salad - berries, peaches and pluots drizzled with a citrusy lemongrass and honey dressing, topped with toasted walnuts, and lots of mint.
if you're trying to work more oats into your diet, make this a go-to. The big-batch thing here is the magic.
Accented with blueberries, and boosted hot pink with beet juice, these vegan oatmeal pancakes are a great way to start the morning.
A heads up about a recipe I've done for Nikole Herriott's new For the Love of Pie series. My contribution: Blueberry Lemon Verbena Pie.
My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often.
An old-fashioned blueberry cake sweetened with molasses adapted from a reader submitted recipe to the July 1974 issue of Gourmet Magazine - rustic, dark as chocolate, tender, and punctuated with lots of tiny pockets of oozy, magenta berry flesh.
Favorite pancake recipe - tall stacks of golden butter-kissed pancakes with the best tasting blueberry maple syrup.