Small Kitchen, Big Taste

Recipes from Chef Leander

Recipes

Silky Smooth Vegan Tomato Bisque

by

Finally a vegan recipe that hits all the flavor notes of traditional tomato soup. And the cashew cream gives it a creaminess that makes it the perfect comfort food. The mostly-raw ingredients means it packs a nutritional punch as well.

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Silky Smooth Vegan Tomato Bisque

from Chef Leander. To your health!
Generally speaking, a bisque is a soup that includes seafood.  Here we created a quick, easy, tomato soup recipe that is entirely vegan and made in your blender! The addition of cashew cream make for a super-creamy soup. All natural, raw ingredients make this a nutritarian powerhouse! Don’t forget the croutons!
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Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Servings 6 servings

Equipment

Ingredients
 
 

Cashew Cream

  • 1 cup raw cashews
  • 2 cup boiling-hot water (for soaking)
  • 1 cup cold water

Fresh Tomato Soup

  • 1½ cup vegetable stock
  • 2 TBSP fresh thyme leaves (or 1 TBSP dried)
  • ½ TBSP fresh oregano (or 2 tsp dried)
  • 1 TBSP tomato paste
  • 2 TBSP white miso paste
  • 1 can fire-roasted tomatoes (14.5 ounces or 411 grams)
  • ½ cup spinach
  • ¼ inch red onion, sliced
  • 2 cloves garlic
  • 1 TBSP flax meal
  • 2 ounces sun-dried tomatoes (in oil) (drained)
  • 1 med celery stalk (quartered, include leaves)
  • 1 med carrot (quartered)
  • 2 roma tomatos (stemmed and quartered)
  • ½ inch lemon

Instructions
 

Make cashew cream

  • Put the cashews in a small bowl and cover with 3 cups of boiling hot water. Let soak for at least one hour
  • Drain the cashews and rinse well. Place in a blender. Add the cold water. Blend on high speed for 90 seconds. Pour into a container and set aside.

Make the soup

  • Add all the remaining ingredients into the blender in the order listed. Blend on high speed until smooth.
  • Heat the soup on the stove in a a sauce pan. If you are using a VitaMix blender, blend for 6 1/2 minutes or until the soup is hot.
  • Remove from the heat and pour in the cashew cream.

Garnish and Serve

  • Pour the soup into bowls. If you like garnish with fresh croutons and a sprig of fresh thyme or a pinch of flat-leaf parsley

Notes

With a high-speed blender this becomes a one-appliance meal.  With a VitaMix or similar blender, the blender will heat your soup to boiling in about six minutes.  
If you don’t have a Vitamix blender, just blend the soup and pour it out into a sauce pan and heat as normal.  
Either way, this is a fresh and fantastic soup.
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Nutrition

Nutrition Facts
Silky Smooth Vegan Tomato Bisque
Serving Size
 
1.5 cup
Amount per Serving
Calories
191.65
% Daily Value*
Fat
 
11.75
g
18
%
Saturated Fat
 
1.99
g
12
%
Polyunsaturated Fat
 
2.44
g
Monounsaturated Fat
 
6.1
g
Sodium
 
617.77
mg
27
%
Potassium
 
467.9
mg
13
%
Carbohydrates
 
18.14
g
6
%
Fiber
 
3.69
g
15
%
Sugar
 
5.23
g
6
%
Protein
 
6.6
g
13
%
Vitamin A
 
2824.82
IU
56
%
Vitamin C
 
20.44
mg
25
%
Calcium
 
70.03
mg
7
%
Iron
 
3.09
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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Chili Mango Lime Dressing

by

Try this amazing dressing is inspired by three of my favorite flavors! Mango, Lime and Tajín (a traditional central american spice sprinkled on fresh fruit). It is made with chili, packed with flavor, but not “hot” at all. Try it! It’s “!un fiesta en tu boca!” (…a party in your mouth!)

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Chili Mango Lime Dressing

from Chef Leander. To your health!
Feast on the flavors of our southern neighbors. This combo of citrus, mango, and chili makes this an instant classic. You only need a blender, 7 ingredients, and 15 minutes to get this ready for your taco salad. Salud!
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Prep Time 15 mins
Total Time 15 mins
Servings 16 2 TBSP servings

Equipment

Ingredients
 
 

  • 2 limes, juiced (add water if needed to make ½ cup)
  • 2 TBSP soy sauce
  • 2 TBSP walnut oil
  • ½ tsp cayenne pepper (to taste)
  • 1 tsp salt
  • 1 red mango, cubed

Instructions
 

  • Juice the two limes into your blender. Add the remaining ingredients in the order listed. The formula is: liquids on the bottom, powders in the middle, solids on the top.
  • Blend on high speed for 45 seconds.
  • Pour into a serving container.

Notes

This is one of our many “multi-use sauces.” It works as a salad dressing, a burrito sauce, or a chip dip. Let your imagination be your guide.
Note: This recipe has been revised. Chef Leander removed the powdered mustard to give it a brighter flavor and make it more versatile.
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Nutrition

Nutrition Facts
Chili Mango Lime Dressing
Serving Size
 
30 ml
Amount per Serving
Calories
27.29
% Daily Value*
Fat
 
1.83
g
3
%
Saturated Fat
 
0.17
g
1
%
Polyunsaturated Fat
 
1.13
g
Monounsaturated Fat
 
0.42
g
Sodium
 
271.34
mg
12
%
Potassium
 
36.34
mg
1
%
Carbohydrates
 
2.98
g
1
%
Fiber
 
0.48
g
2
%
Sugar
 
1.96
g
2
%
Protein
 
0.41
g
1
%
Vitamin A
 
170.18
IU
3
%
Vitamin C
 
7.19
mg
9
%
Calcium
 
4.82
mg
0
%
Iron
 
0.13
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

 

Burrito Filling–Vegan, Instant Pot

by

A quintessential batch cooking recipe. Load your instant pot in less than 20 minutes. Set up your assembly line and you can make burritos, salads, stuffed peppers, and freezer portions for later use. And you likely have all the ingredients in your pantry right now!

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Quick Burrito Filling -- Instant Pot

from Chef Leander. To your health!
Brown rice, lentils and black beans make this a protein-rich filling. The salsa, spices and fire-roasted tomatoes give this a rich umami that satisfies the "hungries"! You can even make several meals ahead or freeze individual ⅓ cup portions for later use. Batch cooking at it’s best!
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Prep Time 15 mins
Cook Time 1 hr
IP Pressurize/Depressurize 1 hr 20 mins
Total Time 2 hrs 30 mins
Servings 16 servings 1/3 cup (125 ml)

Equipment

Ingredients
 
 

to make the filling:

  • ½ cup brown rice
  • ½ cup dried brown lentils
  • ½ cup dried black beans
  • 14½ oz can diced fire-roasted tomatoes
  • 16 oz prepared salsa (half for the filling, half served as a condiment)
  • 3 clove garlic, minced
  • 1 tsp Better Than Bouillon garlic base
  • 1 tsp Better Than Bouillon vegetable base
  • 2 tsp adobo sauce (check the aisle near the tortillas! YUM!)
  • 2½ cup vegetable stock
  • ½ tsp cumin
  • 1 tsp salt
  • 2 tsp smoked paprika

to make the burritos:

  • 2 packages (10) whole wheat tortillas
  • 4 roma tomatoes, diced
  • 1 bunch green onion, whites and greens thinly sliced
  • 8 oz vegan cheddar or mexican grated cheese
  • 1 recipe Chili Mango Lime Dressing
  • 1 jar 16 oz prepared salsa, sugar free
  • 2 ripe avocados, diced
  • ½ bunch cilantro, minced
  • 1 dash TJ's Chili Lime Seasoning

Instructions
 

Make Filling in the Instant Pot

  • Put all the "filling" ingredients into the Instant Pot. Remember to reserve 1/2 the prepared salsa for a table condiment. Give them a quick stir. Secure the cover. Close the steam release valve.
  • Choose the Multigrain program. Set the cook time to 60 minutes using either the "adjust" button or the “+” and “-“ minus keys. You will hear several beeps and the display will change to ON. You can step away, with full confidence your meal will be ready on time.
  • Generally speaking, the Instant Pot takes about 20 minutes to pressurize before it begins your cook time. When cooking is complete, it will take about 40 minutes to depressurize. You will know it is safe to remove the cover when steam does not escape as you open the pressure release valve.
  • As an extra safety precaution, before you attempt to open the pot, make it a habit to open the steam valve to open to confirm that pot has depressurized. If there is a plume of steam when you open the valve, wait for the steam to subside. Cooking is complete and your pot is ready to open.
  • JUST THAT EASY! Open the pot! Your meal is hot and ready to go!

To assemble the burritos:

  • Place a 12"x16" piece of parchment paper on your work surface. Add a flour tortilla, and put a 1/3 cup (80 ml) scoop of filling in the middle of the burrito.
  • In the order listed, add the remaining ingredients to your burrito as desired.
  • Fold up the burrito to hold the ingredients, then wrap them in parchment paper. (You may want to close the wrapping with a small piece of masking tape). Store in the freezer for up to three months. They can be reheated in the microwave from frozen, or you may choose to thaw them at room temperature before cooking them.
  • If you have left over filling, you can use it straight out of the fridge. Or warm it up for a side dish.

Notes

When you’re finished cooking, pull out your Souper Cubes. Put two ⅓ cup portions in each well. When frozen, pop them out and store them in freezer bags. Thaw individually when needed.
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Nutrition

Nutrition Facts
Quick Burrito Filling -- Instant Pot
Amount per Serving
Calories
193.51
% Daily Value*
Fat
 
8.06
g
12
%
Saturated Fat
 
1.77
g
11
%
Polyunsaturated Fat
 
0.65
g
Monounsaturated Fat
 
2.66
g
Sodium
 
857.85
mg
37
%
Potassium
 
417.48
mg
12
%
Carbohydrates
 
25.72
g
9
%
Fiber
 
6.68
g
28
%
Sugar
 
3.52
g
4
%
Protein
 
5.78
g
12
%
Vitamin A
 
675.57
IU
14
%
Vitamin C
 
7.97
mg
10
%
Calcium
 
58.56
mg
6
%
Iron
 
1.78
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

 

Vegan Nut Cream

by

Five minutes will make this “creamer” a favorite at your home. No one will ever believe you made it with only two ingredients and your blender! Use it in coffees, soups, wherever you are used to using whole cream.

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Vegan Nut Cream

from Chef Leander. To your health!
This is a super-simple way to make a thick and luscious cream for whatever dish you’re making.
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Cook Time 5 mins
Total Time 5 mins
Servings 24 TBSP

Equipment

Ingredients
 
 

  • 1 cup cashews (cover with boiling water, and let sit for one hour)
  • 1 cup water (adjust your amount to create the thickness/texture you prefer.)
  • ½ tsp vanilla (optional)

Instructions
 

  • SUPER EASY! Drain the cashews and rinse well. Put the cashews in a blender and add 1 cup of fresh cold water. Blend for 1 minute. Voila!

Notes

Two ingredients, and a quick spin in the blender and you have a delicious accompaniment to beverages, soups, and other recipes that benefit from a silky “mouth feel.” Dairy free!
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Nutrition

Nutrition Facts
Vegan Nut Cream
Serving Size
 
1 TBSP
Amount per Serving
Calories
29.96
% Daily Value*
Fat
 
2.36
g
4
%
Saturated Fat
 
0.42
g
3
%
Polyunsaturated Fat
 
0.42
g
Monounsaturated Fat
 
1.28
g
Sodium
 
1.15
mg
0
%
Potassium
 
35.6
mg
1
%
Carbohydrates
 
1.63
g
1
%
Fiber
 
0.18
g
1
%
Sugar
 
0.33
g
0
%
Protein
 
0.98
g
2
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
2.29
mg
0
%
Iron
 
0.36
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

Vegetarian No-Eggs Benedict

by

Try something easy, unusual, and OOOOOOO so tasty for your next brunch. Wholesome, plant-based, and in the style of the classic Eggs Benedict. You can make it vegetarian or vegan by choosing your own cheese.  

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Vegetarian No-Eggs Benedict

from Chef Leander. To your health!
Think Eggs Benedict without the eggs. An unusual treatment of grilled apple slices, atop a bed of nutritious greens. And finish it off with more herbs, vegan nut cream, and a side of sliced oranges. Make it for brunch or even a “non-special” occasion.
Print Recipe Add to Favorites
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 servings

Equipment

Ingredients
 
 

  • 2 sourdough English muffins (for a more formal brunch, use crumpets (allow 2 per serving))
  • 1 TBSP vegan butter
  • ½ tsp ground cinnamon (4 pinches)
  • 1.5 oz spinach (chiffonade*, or other nutritious green such as arugula or kale.)
  • 1 apples (Jonagolds are inexpensive and taste great)
  • 4 oz Cotswold cheese (an English cheddar with onion and chive. Any mild cheddar will work. Substitute vegan cheese if you like. )
  • ½ cup coconut cream (or cashew cream)
  • 1 oz herb for garnish (dill, alfalfa sprouts, or fennel fronds, chives)
  • 2 oranges (sliced)

Instructions
 

Prepare the Ingredients

  • Toast the English muffins until lightly browned. Allow extra time for crumpets.
  • Make the fresh cashew cream.
  • While the muffins are toasting, slice the apples horizontally. Remove the core. Melt the butter butter in a skillet over medium heat. Add the apples and cook until warm an, lightly browned, and no longer crunchy. Put a pinch of cinnamon on the top side of each apple slice.

Assemble

  • Lay the English muffin halves open face on a serving plate.
  • Add a bed of spinach, arugula, or kale chiffonade to each muffin half.
  • Top each muffin with an apple slice and a thin slice of the Cotswold cheese.
  • Drizzle your cream of choice on top of the open face sandwich.
  • Garnish with a few sprouts or fronds of dill, chives, or fennel.
  • Decorate the plate with 3-5 orange slices.

Notes

*Chiffonade is a technique of stacking and rolling flat leaves to form a "cigar" and then slicing crosswise to form uniform thin strips.
Also check out our Vegan Nut Cream recipe here.
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
Vegetarian No-Eggs Benedict
Amount per Serving
Calories
722.37
% Daily Value*
Fat
 
45.71
g
70
%
Saturated Fat
 
31.8
g
199
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2.65
g
Monounsaturated Fat
 
8.37
g
Cholesterol
 
59.53
mg
20
%
Sodium
 
690.6
mg
30
%
Potassium
 
887.08
mg
25
%
Carbohydrates
 
61.08
g
20
%
Fiber
 
9.23
g
38
%
Sugar
 
22.1
g
25
%
Protein
 
23.28
g
47
%
Vitamin A
 
4268.59
IU
85
%
Vitamin C
 
93.66
mg
114
%
Calcium
 
558.45
mg
56
%
Iron
 
4.05
mg
23
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

Cashew Hibiscus Cream

by

This cashew cream is a personal favorite of mine from Cocina Holistica. Kassia Fiedor created this recipe while working as a personal chef in Guatemala, where hibiscus flowers bloom at every turn. A deep, rich, cashew cream, flavored by the beautiful hibiscus flowers. Thank you again, Kassia, for your culinary creativity!

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Cashew Hibiscus Cream

from Chef Leander. To your health!
Don’t let the hibiscus intimidate you. The flowers are often available in the Latin aisle of your supermarket. Or you can purchase hibiscus tea and make it very strong. The rest of the ingredients are likely already in your kitchen. The recipe itself is only 6 ingredients. The flavor is definitely “una fiesta en la boca!” aka a party in the mouth!
Thanks to Kassia Emily Fiedor and "Cocina Holistica"!
Print Recipe Add to Favorites
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

Equipment

Ingredients
 
 

  • ½ cup hibiscus flowers
  • 1 cup water (boiling)
  • ¼ cup raw cashews
  • 1 orange, zest and juice, ~1/3 c (80 ml)
  • 1 TBSP agave ((or maple syrup))
  • ¼ tsp ground cardamom
  • 1 pinch himalayan salt

Instructions
 

  • Combine the hibiscus flowers and the boiling water to make a strong tea. Let steep for 10 minutes while you assemble the rest of the ingredients.
  • If needed, add additional water to the orange juice to total 1/3 cup (80 ml).
  • Measure out 1/2 cup (120 ml) of strained hibiscus tea into a high-speed blender.
  • Pour the orange juice and the hibiscus tea into a high-speed blender. Add the remaining ingredients.
  • Blend until silky smooth.
  • Adjust sweetness to your liking.

Notes

Serving Suggestions:
- as a healthy syrup on Lentil Fuss-Free Flatbread
- as a dessert sauce over cooked brown rice
- as a garnish for Hazelnut Double Chocolate Biscotti, or Amazing Black Bean Brownies
- as an accompaniment to Decadent Vegan Chocolate Mousse
-and of course, on pancakes, waffles, or French toast.
To your health!
Thank you Kassia!
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Nutrition

Nutrition Facts
Cashew Hibiscus Cream
Amount per Serving
Calories
87.58
% Daily Value*
Fat
 
3.8
g
6
%
Saturated Fat
 
0.71
g
4
%
Polyunsaturated Fat
 
0.65
g
Monounsaturated Fat
 
1.95
g
Sodium
 
14.73
mg
1
%
Potassium
 
116.77
mg
3
%
Carbohydrates
 
12.57
g
4
%
Fiber
 
1.18
g
5
%
Sugar
 
8.89
g
10
%
Protein
 
1.92
g
4
%
Vitamin A
 
161.22
IU
3
%
Vitamin C
 
22.93
mg
28
%
Calcium
 
18.69
mg
2
%
Iron
 
3.15
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

Madrid-Style Spicy Spanish Hot Cocoa

by

Easy to make, vegan and dairy-free, this cocoa is a touch of Europe. The chili powder and cinnamon give your mug an extra kick of heat.

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Madrid-Style Spicy Spanish Hot Cocoa

from Chef Leander. To your health!
Begin by making a a jar of the Spicy Spanish Hot Cocoa Mix. Then use this recipe to make two perfect cups of hot and spicy cocoa like they serve on the streets of Madrid. If you like, use the servings multiplier on the recipe to make cocoa for a crowd.
Oh, and remember, the secret to great hot cocoa is the cold water that you use to dissolve and keep the mix lump free. Then add the steaming milk and you have a silky, hot cocoa.
Print Recipe Add to Favorites
Prep Time 15 mins
Total Time 15 mins
Servings 2 servings, 10 oz (300 ml)

Equipment

  • 2 beverage mugs 10 oz (300 ml)
  • teaspoon

Ingredients
 
 

Make the Spanish Hot Cacao Dry Mix

Optional Garnish

  • ¼ cup coconut whipped cream
  • 1 tsp cinnamon

Instructions
 

  • Put the nut milk in a sauce pan and gently warm over low heat. While it is heating...
  • Spoon 2 TBSP of the Spanish Spicy Hot Cocoa Mix into each mug.
  • Add 2 TBSP of COLD water to each mug. Using a spoon, or a small rubber spatula, press the water and the cacao mixture against the side of the mug until the cacao forms a smooth syrup.
  • Add 1/2 tsp of vanilla to each mug (optional).
  • Add 8 oz (250ml) of hot milk to each mug and stir well.
  • OPTIONAL: Garnish with a dollop of coconut whipped cream and a dash of cinnamon on top.

Notes

Don't forget to check out the mix!
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Nutrition

Nutrition Facts
Madrid-Style Spicy Spanish Hot Cocoa
Amount per Serving
Calories
100
% Daily Value*
Fat
 
6.85
g
11
%
Saturated Fat
 
3.6
g
23
%
Monounsaturated Fat
 
0.49
g
Cholesterol
 
20.55
mg
7
%
Sodium
 
106.65
mg
5
%
Potassium
 
43.77
mg
1
%
Carbohydrates
 
9.5
g
3
%
Fiber
 
1.53
g
6
%
Sugar
 
5.86
g
7
%
Protein
 
0.84
g
2
%
Vitamin A
 
345.95
IU
7
%
Vitamin C
 
0.13
mg
0
%
Calcium
 
28.63
mg
3
%
Iron
 
0.58
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

Spicy Spanish Hot Cocoa Mix

by

One of the most memorable days of my trip to Spain was when I was there to lead a rehearsal of the Gospel Barcelona choir. When I came the subway, I had the most amazing view of La Sagrada Familia. And then we stopped for this amazing hot cocoa and churros as a snack before rehearsal. This hot cocoa always brings back those memories.

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Spicy Spanish Hot Cocoa Mix

from Chef Leander. To your health!
This recipe is inspired by abuelitas everywhere! A hot cocoa mix (made with cacao) that adds cinnamon and cayenne for an extra kick. Then just follow this link to get the recipe for a perfect cup of Spanish hot cocoa like they make in Madrid!
Print Recipe Add to Favorites
Prep Time 5 mins
Total Time 10 mins
Servings 12 servings (2 TBSP)

Equipment

Ingredients
 
 

Make the Spanish Hot Cacao Dry Mix

  • ½ cup cacao powder
  • 1 cup coconut sugar
  • 1 TBSP cinnamon (optional)
  • 1 TBSP chili powder (optional, to taste for low heat OR)
  • ¾ tsp cayenne pepper (optional, to taste for cacao that bites back!)

Instructions
 

  • Combine the cacao powder, coconut sugar, cinnamon and chili powder in a 2 cup (500 ml) jar and mix well.
  • Store the dry mix in an airtight container.
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
Spicy Spanish Hot Cocoa Mix
Amount per Serving
Calories
55.56
% Daily Value*
Fat
 
0.62
g
1
%
Saturated Fat
 
0.31
g
2
%
Polyunsaturated Fat
 
0.08
g
Monounsaturated Fat
 
0.19
g
Sodium
 
37.92
mg
2
%
Potassium
 
73
mg
2
%
Carbohydrates
 
14.61
g
5
%
Fiber
 
1.81
g
8
%
Sugar
 
8.83
g
10
%
Protein
 
0.83
g
2
%
Vitamin A
 
251.65
IU
5
%
Vitamin C
 
0.13
mg
0
%
Calcium
 
13.65
mg
1
%
Iron
 
0.68
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

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  • Tasty food, in easy to prepare recipes
  • Vegan, sugar-free, gluten-free recipes
  • 8-10 new recipes every month
  • Lots of kitchen tips and hints…no matter how small your kitchen!

...and listen to people RAVE about your food!