A rich and creamy eggplant gratin recipe brimming with the flavors of late summer: sweet peppers, roasted garlic, caramelized onions, and tender eggplant all smothered in a Parmesan and thyme-kissed bechamel.
Re-purpose and recycle for some rad new looks.
Beet braised lentils - a healthy vegan stew, soup or side dish, that is full of incredible flavor! Serve this on its own as a vegan main, or a along side fish, chicken or meat.
The thing I missed most when I was traveling was the farmer’s market in Boston. I saw friends’ stories and posts about bright fava beans and gorgeous ramps (both of which have a short season!), and spring-y dishes abounded, so I immediately swooped up some gorgeous spring produce when I…
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All could be seen that shuns the mortal eye, All could be known the mind has never grasped; All could be done no mortal will can […]
One of the most intriguing activities which you will enjoy when designing a bedroom is that you're able to play with colors. The fabric of the wardrobe which can never go from the style is the good wood. There are a few gorgeous wardrobe designs that are simple to apply.
Fine art print using water-based inks on sustainably sourced cotton mix archival paper. • Available in multiple sizes • Trimmed with a 2cm / 1" border for framing • Available framed in white, black and oak wooden frames
This is a tortellini made from scratch with a fresh beet pasta. Filled with wild maitake mushrooms and creamy goat cheese.
This vegan coconut curry noodle soup has a creamy, spiced golden broth, loads of veggies, and oodles of noodles. A nourishing one-dish meal that's naturally gluten-free, vegetarian, and vegan, plus it's made with easy to find ingredients. Thai Kitchen curry paste is usually fairly mild, but spice levels will differ, so taste yours to determine how much spice you want in your curry, adding more or less to taste. This recipe is adapted loosely from Super Natural Cooking.
Explore Martin Le Roy's 2343 photos on Flickr!
I have a love/hate relationship with raw wraps. I love them because they’re versatile, easy to prepare, and way more fun than sandwiches. I hate them because I have yet to make a homemade raw wrap that was really excellent. They’ve all been too thin, too dry, to thick, or too dense. When I went to Gingersnap’s Organic in NYC, and tasted the stellar reuben wrap, I thought to myself, “what the heck am I doing wrong”? If there’s one thing I’ve learned...
If there’s one thing that we know about cats it’s that they’re hilarious on Snapchat. Their mysterious ways, unpredictable attitudes and ability to express exactly ... Continue Reading »
Hummus with White Miso By Tara O'Brady I am mad for the combination of white (shiro) miso and tahini. The unapologetic salinity and fermented, umami-rich edge of the miso teases the sesame paste’s mild, rich roundness into standing upright, while the tahini in turn balances out the miso’s oomph. I love nothing more than this
