Breakfast and Brunch

ROASTED PUMPKIN HUMMUS JACK-O’-LANTERN SANDWICHES – vegan & gluten-free

VEGAN STUFFED PIZZA – an easy stromboli recipe

TOASTED VEGAN CHEESE & MUSHROOM MELTS – with caramelised onions and jam

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Lunch & Dinner

VEGAN POTATO, FENNEL AND APPLE GRATIN… and some intentions for 2021

VEGAN MUSHROOM, GRAVY AND POTATO SKILLET

EASY ROASTED TOMATOES – a delicious, quick prep side dish

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Desserts

VEGAN BERRIES AND CREAM YOGURT SPONGE CAKE with white sugar-free option

BLUEBERRY SWEDISH CREAM BUNS – vegan semlor-inspired buns

LUSCIOUS VEGAN CHOCOLATE LAYER CAKE with plant-based cream cheese frosting

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Snacks

LOADED SWEET POTATO FRIES WITH ZESTY LENTIL SALAD

HERB & FLOWER VEGAN CHEESE BALLS – pretty summer snacks with fresh herbs & edible flowers

APPLE & CHOCOLATE BREAKFAST MUFFINS – vegan, refined sugar-free, gluten-free option

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Condiments, Sauces and Toppings

REFLECTIONS ON CONNECTICUT (food, images, gratitude… with a side of Cowboy Caviar)

WHIPPED SWEET POTATO “CHEESE” DIP

DUKKAH CRUSTED SWEET POTATO FRIES & TAHINI DIPPING SAUCE WITH ROASTED GARLIC

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Drinks

GREEN KITCHEN STORIES SUPPERCLUB AT URBAN DELI

ICED MOCHA MYLKSHAKES (with a superfood boost)

SUMMER SMOOTHIE PANCAKES (+ a Food of Thrones Weeks 4-6 recap)

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