Crispy charred cabbage is smothered in delicious umami rich miso beans and sun dried tomatoes then topped with jammy frizzled onions. It's the perfect meal for cozy winter evenings.
This mouthwatering plant based grain bowl is just as delicious as it is drop dead gorgeous. Heritage purple barley, and a garden full of purple and yellow veggies are drizzled with a delicious vegan cajun sauce for a little Baton Rouge flavor.
Meet the Vegan Savory Sage Stuffed Peppers—a nod to the flavors of my childhood with a plant-based spin. These ruby-red peppers are roasted and generously filled with a vegan sausage made from whole grains and savory herbs.
This very simple dish lets the flavor of these amazing heirloom field peas shine. Steeped in history, Sea Island Red Peas are a more flavorful and diminutive cousin to black eyed peas and are grown only on the Carolina Sea Islands.
This is my beany riff on Pollo Guitado, a beloved chicken dish from Puerto Rico and the Dominican Republic. This thick tomato stew gets its signature Puerto Rican flavor from Adobo and Sazon.
