Artichoke Fennel Farro Salad with Tarragon Dijon Vinaigrette

Artichokes, fennel, spinach and farro mingle in a flavorful vinaigrette of fresh tarragon leaves, dijon mustard, lemon juice, and olive oil.  Farro is chewy and bouncy, and a nice contrast to crunchy fennel.  The zip of the dijon pairs nicely with sweetness and slightly licorice flavor of tarragon. This makes the perfect side for brunch,…

Carrot Artichoke Tortellini with Garlic Butter Arugula

Three weeks ago, I decided I wanted to make stuffed pasta. The biggest issue holding me back was the filling.  In the US, there are a few stuffed vegan pastas on the market.  Ten years ago, there was only one or two companies that made stuffed vegan pastas, so having a few more different flavors…

Vegan Mushroom Artichoke Quiche

This was one of the first recipes to my blog. Since that time, I’ve gotten better at my quiche game, so why hoard all the knowledge? It was time to update this gem–making it easier, more flavorful, and less reliant on vegan dairy replacements. Traditionally, I begrudgingly make my own quiche crust. I hate doing…

Lemon Artichoke Asparagus Soup

For a time, we lived close to California’s Monterey Bay.  After a long day of hiking, we would stop off at one of the roadside artichoke farms for fried artichokes.  There is nothing like the smell of the beach, the fog rolling in, and the taste of farm fresh artichokes.   Since moving to the…

Antipasto Salad

I have always had a long-term adoration for everything Italian.  When I was a kid, I had a “Roma” t-shirt that I wore until the threads gave out.  I would watch foreign movies with my dad, like Cinema Paradiso.  In college, I took years of Italian language classes, and would walk around trying to think…