34.6K Posts

4 hours ago

Chinese broccoli is also known as Gai Lan! It's looking beautiful today w/ white flowers & a slightly peppery bite!

6 hours ago

Whole roasted yam | feuilletine | smoked vanilla milk

7 hours ago

The beautiful Radicchio Rosso di Treviso Tardivo in season and in full bloom @eatalyflatiron

10 hours ago

Peep this slice of vegan potato heaven 😱😍🥔 This is going into my recipe book, the section labeled "Friendsgiving." A great rainy day dish!! Au Gratin Potato with Kale 🌱 ............. 3 russet potatoes thinly sliced on a mandolin 5 stalks of Kale, ribs removed and ripped in pieces 1/2 yellow onion sliced 1 can coconut milk 1 cup unsweetened almond milk 1 T vegetable bouillon paste 8 oz of your favorite vegan cheese, I actually used the left over cashew cheese from pizza night and it was 😮👌 ............... Set your oven to 400 degrees Combine the liquids, paste and cheese in a sauce pot, heat to combine... don't let it boil or it will break 💔 In a casserole dish, layer 1/3 of the potatoes on the bottom, sprinkle with salt Later with Kale and sliced onions Pour 1/3 of the milk mixture over the layered stuff Repeat three times until you get to the top! Cover with foil I use some pressure of another square baking dish on top to even it out. Put it on top of the foil and press with your hands Bake for about 1 hour, remove the foil and brown for 10 minutes It may be hard but let it cool for 10 minutes before you cut/eat... it will solidify as it cools 🤓

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