Vegan Recipes

Turnip Green Chermoula

Turnip Green Chermoula

I first made chermoula about 6 or 7 months ago after reading about it in Amanda Freitag’s new cookbook. It caught my attention because of the gorgeous photo in the book, and because at a glance it sounded like a lovely twist on pesto. The first time I whipped up a batch, Nick and I tasted it and thought “okay, this is good, nice and interesting but maybe not spectacular.” Let me tell you, though: this sauce grew on us. I don’t even know how or why, but since that first time, I’ve found myself making chermoula often. It’s quickly devoured with hunks of bakery-fresh bread and that’s it. No frills. I promise, once you make this, you’ll find yourself going back for more… and more.

Read More »

Flowering Kale Stir Fry

Flowering Kale Stir Fry

Flowering Kale Stir Fry… it just rolls off the tip of the tongue, doesn’t it? When I found some gorgeous flowering kale at the farmers market I knew I had to put it to good use. And boy was it tasty!

Read More »

Charred Purple Broccoli with Creamy Roasted Red Pepper Sauce

Charred Purple Broccoli with Creamy Roasted Red Pepper Sauce

Hey guys! Spring is FINALLY showing its true colors in our neighborhood and we couldn’t be happier. It’s like a light has switched on inside my head and I am suddenly filled with ambition and “anything is possible” types of thoughts. These are all good things. It’s a breath of fresh air from the rainy long-as-heck Seattle winter (pun intended, as always). We’ve got cherry blossoms and other lovely smelling plants and flowers galore over here. While they don’t really make it easy for Nick on our runs (he has to duck when I don’t!), I wouldn’t trade it for the world. We’re celebrating all of this Spring-y goodness the only way we know how: with F-O-O-D. Specifically, Charred Purple Broccoli with Creamy Roasted Red Pepper Sauce. And this lovely side dish is vegan too!

Read More »