Pistachio and berry crumble pie is the perfect balance between a rich nutty taste, and tart berries. I enjoy it as a dessert as a much as I do as a breakfast on a Sunday morning. Plus, the spring colors with the green from the pistachio butter and the pink from the berries make the pie look really appealing.
This sweet potato and goat cheese gratin is a vegetarian and gluten free dish, that only requires a few simple ingredients.
These double chocolate cookies are a great way to use up your leftover egg yolks, they are very easy to make and delicious!
A smooth vegan hot chocolate, with gingerbread flavors, perfect for the Christmas season !
Vegan marble pound cake made with matcha and red fruits, topped with a flavorful green and pink glaze.
This pineapple upside down cake is the vegan version of the recipe my mom used to make when I was a child. It’s very easy, and so comforting!
Cold rhubarb and strawberry soup, served with vanilla yogurt jelly pieces. This is a light and refreshing dessert, perfect for a hot summer day ! It is also vegan and gluten free.
Easy and flavorful risotto made with ratatouille vegetables. This is a vegan and gluten free recipe.
Vegan caramel chocolate spread made with dates and cocoa powder, to enjoy on a slice of bread, or drizzle on a dessert.
Gluten free and vegan strawberry custard tart made of an almond crust, a vanilla custard, and strawberries dusted with icing sugar.