Springy orange and strawberries verrines, plus a PSA about being mindful in the kitchen.

Peeps have got nothing on these homemade marshmallow bunnies.

Matzah toffee is what makes Passover bearable.

Onion bread made from the whey leftover after making vegan cheese.

A first foray into the art of vegan cheese making.

Lasagna unlike any you’ve ever had before…

Who knew spring cleaning could be so delicious? It will be if you happen to encounter some pears and pomegranate juice in the fridge!

Finally! Red velvet cake that doesn’t have any of those nasty artificial dyes, and is still brilliantly colored.

Vegan “shamrock shakes” that include matcha for natural color and a more complex flavor.

Packed with tons of wholesome and tasty ingredients, these muffins are sure to give you energy for a full morning!

Purely Muffin Porn

Salsa glass – When the dip becomes the chip.

The cake may be a chocoholic’s dream, but the chai coconut ice cream really stole the show.

Waiting [impatiently] for spring, and the strawberries that are sure to follow…

A few tips on “three-handed” food photography.

Beat the winter blues with a serious dose of citrus with this Meyer lemon bundt.

Mint straciatella ice cream, without a drop of dairy!

Hearts will be broken this Valentine’s Day… And if they’re chocolate truffles hearts, then I don’t see anything wrong with that at all!

Show the veggies some love this Valentine’s Day with roasted red pepper soup!

Brewed chocolate cheesecake, somewhat deconstructed but completely delicious.

These bird-shaped tuile cookies are so light, they may just fly away!