Global vegan comfort food
This Italian inspired recipe started with a simple image I came across one day on the internet. It looked so appealing that it inspired me to try making it. In my first few attempts I either added too much lemon zest, which resulted in too …
I’ve long wanted a good black beans recipe and I think this is a great one. I often make this Mexican inspired dish for Taco Tuesdays and it’s always a hit. It’s oil-free, easy to prepare, and delivers spicy, smokey and zesty flavors without overwhelming …
Now this one has an interesting story! I originally created this recipe while working at Trio, a restaurant in South Minneapolis. The idea was to create a burrito with only three main ingredients and to call it a “trio-rito,” a fun play on words. Unfortunately, …
I created this recipe while trying to lose weight, but still wanting to have a tasty, filling, light and healthy dinner. I sometimes add a half cup of coconut milk for a richer, creamier texture, especially when serving it as a side with a sandwich …
This parsley pesto recipe came about during my time at the restaurant Fig+Farro. One day, we discovered all our basil had gone bad. We needed pesto for our Mediterranean Platter, which also contained hummus, harissa, olives, fresh vegetables and toasted pita bread. Out of necessity, I …
The idea for this Asian inspired recipe came from a random assortment of leftover vegetables in my freezer. Soy sauce and sriracha are added for flavor. But the key ingredients are the toasted sesame seeds for garnish, which is where the recipe gets its name. …
This bean salad recipe was featured on the menu at Trio, a plant-based restaurant in South Minneapolis. One of the owners asked me to create a high protein-based bowl that is oil free, sugar free and gluten free. This bean salad was inspired by Lebanese …