Candied Parsnip and Carrot Tatin Posted by Heather Butterfield on September 5th, 2018 Tagged in: Back to the Cutting Board, cake recipe, candied parsnip and carrot tatin, carrot cake, Christina Pirello, plant-based, recipe, side dish, tatin Continue Reading
PB&J Sammie Smoothie Posted by Heather Butterfield on July 24th, 2018 Tagged in: Breakfast, JL Fields, protein, smoothie, The Main Street Vegan Academy Cookbook, Victoria Moran Continue Reading
Broccoli Walnut Salad Posted by Heather Butterfield on June 20th, 2018 Tagged in: Broccoli Walnut Salad, LeAnne Campbell, recipe, salad, the china study, The China Study Cookbook Continue Reading
Fiesta Potato Salad Posted by Heather Butterfield on June 13th, 2018 Tagged in: Fiesta Potato Salad, Potato Salad, the china study, The China Study Cookbook Continue Reading
Peanut Butter Bars Posted by Heather Butterfield on June 6th, 2018 Tagged in: dessert, LeAnne Campbell, Peanut Butter Bars, recipe, the china study, The China Study Cookbook Continue Reading
Ta-Quinos! Posted by Heather Butterfield on May 29th, 2018 Tagged in: Plant-Powered Families, Ta-quinos!, Taco Tuesday, tacos Continue Reading
Portobello & Potato Pesto Tacos Posted by Heather Butterfield on May 22nd, 2018 Tagged in: ilene godofsky moreno, Kale & Avocado Pesto, Kale & Avocado Pesto Tacos, Taco Tuesday, tacos, the colorful kitchen Continue Reading
Crispy Cauliflower Tacos with Tangy Slaw + Avocado Crema Posted by Heather Butterfield on May 16th, 2018 Tagged in: Ashley Melillo, Blissful Basil, cauliflower, tacos Continue Reading
Mushroom, Spinach, Black Bean, and Guacamole Combo Posted by Heather Butterfield on May 3rd, 2018 Tagged in: Cinco de Mayo, recipe, taco, tacos, The China Study Cookbook 2 Comments A must-make for Cinco de Mayo! Continue Reading
Loaded Miso Noodle Soup Posted by Heather Butterfield on April 17th, 2018 Tagged in: miso, recipe, soup, the colorful kitchen Stuffy heady? Soup to the rescue Continue Reading
