Tali Snow
a culinary diary of recipes and inspiration
Honey Mustard Quinoa and Broccoli Salad
The beauty of this salad is that the vegetables are easily exchangeable. This evening, the winning combination was steamed broccoli and steamed Jersey sweet potatoes, though cauliflower would be great, as would..
Soup of the Week: Dairy-free Leek & Asparagus Soup
Similarly to my habit with salads, I tend to prepare a big pot of soup on Sunday to carry us through a few weeknight dinners. Since spring has officially sprung here in Dallas, I happily acquired some beautiful leeks…
Salad of the Week: “Spring in a Bowl”
I usually prep on Sunday and make a huge salad for work week lunches, plus a soup or other dish for dinner. The salad for this week is an all green salad with citrus vinaigrette, from Epicurious. As they have aptly put it…
Post-Workout Smoothie
Today I was inspired by a smoothie my sister frequently favorites, but since I didn’t have frozen blueberries on hand, I substituted frozen aronia berries and frozen cherries. The measurements below are estimates, since…
Vegan Cookies That Taste Good-Yes, They Exist!
Sweets are a rarity in this house, but every once in a while temptation strikes. I’m glad I have a few safe options on standby for those days. This recipe is based on a recipe in Pamela Salzman’s cookbook; Kitchen Matters.