April 2020
Pasta Primavera
Main Ingredients: 2 to 3 leeks prepped 1 Tablespoon olive oil and 1 Tablespoon vegan butter One bunch fresh asparagus 8 oz. Linguine 1/2 cup shelled edamame - frozen 1 cup petite green peas - [...]
Devilish Potatoes
Ingredients: 18 early potatoes the size of eggs, Yukon gold or white 3/4 cup vegan mayonnaise, we used “Follow Your Heart Vegenaise” 2 teaspoons Dijon mustard 1 teaspoon apple cider vinegar 1 teaspoon kala namak [...]
October 2019
It All Starts With a Dream
I am so excited to share Kimberlie’s newly published books. She is a dear friend from Los Angeles who helped us with our Cooking School Indigogo Campaign (fundraising) back in 2013. She always encouraged [...]