Steel Cut Oat Granola
This is a healthy and wholesome granola, made with whole grains and sweetened naturally. It’s not too sweet, and is tart and bright. The...
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FEDELICIOSO | FEDELICIOUS
Vegan Cornmeal Blackberry Loaf
"Normal" baking is daunting enough: precise measurements are indispensable for things to turn out well. Vegan (and gluten free) baking?...
Pozole Verde
Pozole is a traditional Mexican dish. The ingredients are truly emblematic of Mexico: white hominy (a type of large corn), chiles,...
Coconut Breakfast Quinoa
I had this dish pinned for a long time after finding it on how sweet it is. Too long I now see. This is a breakfast dish that is easy to...
Savory Miso Oats
Oatmeal, traditionally served sweet, is fantastic savory. It is simple and easy to make. Toasting the rolled oats before cooking them...
Baked Eggs in Chipotle Tomato Sauce
This dish is inspired by a brunch item at Gemma in NYC: eggs baked in a tomato sauce with prosciutto, fontina, avocado and crusty Italian...
Oregano Roasted Brussel Sprouts, Baked Eggs
When my brother underwent cancer treatment and we (him and my family) became hard-core vegans, I began to thoroughly research the...
Spinach Miso Baked Eggs
Ottolenghi was the initial inspiration for this dish... but upon opening my refrigerator, I discovered I was short of a few key...
Coconut Chipotle Lime Dressing
After traveling for the last few weeks and treating myself to just a bit too much cheese (queso panela, I love you), I decided to do a...
Eggs in Hoja Santa, Chile Cascabel Salsa
Hoja Santa - "sacred leaf" - is a heart-shaped large leaf used in Mexican cuisine. Why the name? Story is that Virgin Mary dried Jesus's...
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