by Lori | Apr 7, 2025 | Recipes
\ When I stumbled upon a farmers market vendor selling edible flowers I couldn’t resist. The resulting salad is almost too pretty to eat. Ingredients Salad greens of choice (I used spring mix) Fresh radish, thinly sliced Grape tomato, sliced Enoki mushrooms, air-fried...
by Lori | Apr 7, 2025 | Recipes
Inspired by Kale Cafe located in Daytona Beach Ingredients 1 large bunch kale of choice, washed and de-stemmed 1 ripe Haas avocado 1 tbsp chickpea miso, OR white (soy) miso if not allergic/sensitive Nutritional yeast, 1-2 tbsp Balsamic condimenti, generous drizzle...
by Lori | Apr 7, 2025 | Recipes
\ Ingredients Sourdough bread, toasted Garlic, roasted until very soft and spreadable Ripe haas avocado Diced fresh veg of choice. I used leftover lettuce-free chopped salad comprised of cucumber, zucchini, carrot, grape tomato, green beans, sweet onion, shallot,...
by Lori | Nov 27, 2024 | Recipes
Vegan Bay Scallops in Lemon Caper Sauce Ingredients 8 oz baby king oyster mushrooms 1 shallot, diced 2-3 tsp oil-free smoked roasted garlic (or sub plain roasted garlic or 1 tsp finely minced fresh garlic) 2 tsp capers with the brine Juice & zest of 1 small lemon...
by Lori | Nov 8, 2024 | Recipes
Winter Vegetable Soup | Circa 1980s | Veganized 2024 This is a veganized version of the soup I began making in the 1980s. The original contained butter, heavy cream and chicken broth. This vegan-friendly rendition is every bit as flavorful as I remember it. Note: A...
by Lori | Oct 23, 2024 | Recipes
This spaghetti squash is packed full of flavor and is super easy to make. As usual, the recipe is very flexible and cook time depends on size of the squash. It’s also easy to prep ahead by cooking the squash in advance and storing it in the fridge until ready to...
