This recipe takes less than 20 minutes from start to table, although I do recommend taking the salmon out an hour before you eat it, and you could marinate it during that time as well. I used Coconut Secret teriyaki glaze for the salmon and their garlic sauce and coconut aminos combined for the veggies (plus sea […]
Roasted Teriyaki Salmon With Kale, Mushrooms + Cauliflower Rice Read More »
The new non-dairy Miyokos cheddar is incredible. I used the olive and rosemary gluten-free sourdough from Coco Bakes and Miyokos vegan butter for a truly tasty combo. Served alongside a bowl of soup, this meal took less than 10 minutes to prepare without sacrificing taste and satisfaction. All you do is heat the butter on a skillet, and toast 2 slices of
Vegan Grilled Cheese Read More »
This is quite possibly the laziest dinner to classify as home cooked, but here we are, and it tasted amazing. I took kabocha squash, broccoli and shelled edamame (all frozen) and roasted them for about 45 minutes at 350 with olive oil (1 tbsp per bag), sea salt and black pepper plus a little cumin
Roasted Edamame, Squash + Broccoli Bowl Read More »
Serves 4 4 salmon filets 1 head cauliflower 4 garlic cloves 1 container cherry tomatoes 1 bunch bok choy, chopped a lot of spinach olive oil (2 tbsp for salmon, 1 tbsp for cauliflower, 1 tsp for garlicky greens) sea salt and pepper to taste lemon (optional) fresh parsley (optional) I roasted everything with olive
Roasted Salmon With Cauliflower + Sautéed Garlicky Greens Read More »
Smashed white bean toast with kale and mushrooms, served here with a simple green salad, is a nod to my British roots. 1 tbsp olive oil 1 package mushrooms 1 can white beans (I like Eden Foods b/c they soak their beans with kombu and are BPA free) a ton of kale leaves broken into smaller pieces,
Smashed White Bean Toast Read More »
