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.
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.
Coconut oil dressing was just one of the brilliant ideas that jumped out at me from the pages of Julia Sherman's new Salad For President cookbook.
A recipe for homemade tarragon soda, and a long list of other ways you can put the tarragon syrup to use.
A happy-making bowl of quick dumplings (made with potsticker wrappers!) filled with pesto-boosted ricotta cheese. Ladled with a simple five-minute tomato broth.
A summery chia breakfast bowl - soak the chia seeds in your favorite nut milk, top with smashed berries, fresh passionfruit juice, pepitas, and big flakes of toasted coconut. A bit of bee pollen adds a boost and some pretty.
Yogurt isn't just for breakfast or a quick snack; it has limitless possibilities.This is a list of some of my favorite ways to enjoy it. Enjoy!
Yellow split peas incorporated into a ginger-spiked yellow coconut curry broth (lots of turmeric) - cherry tomatoes, chive oil, seeds, micro greens. The best kind of working lunch.
A flavor-forward potato salad you can make a meal of - French lentils, sun-dried tomatoes, ginger, garlic, almonds, and basil. All together. In one beautiful roasted potato salad.
Taking saffron infused honey to the next level by adding seasonal blackberries. It's simple, and an ideal topping for oatmeal, pancakes, waffles, or a cheese plate. A favorite!
The next time you think of making a caprese salad, consider this instead. The special combination of both raw and roasted tomatoes, with bright harissa oil brings an element of the unexpected.