Carrie Saum

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I’ve paired cauliflower with my own vegan Harissa cream concoction for added depth of flavor, and enjoyment. Oh, and a fulfillment of the milky void.

This is by no means a comprehensive list of internalized toxic beliefs, but it’s a start. Keep fighting the good fight, friends.

When an opportunity presents itself to throw together a yummy grilled salad using the season’s finest, I jump at it. This week’s creative summer grilling adventure resulted in a flavor burst of seasonal cherries, creamy herbed goat cheese, a simple dressing, and of course, slightly charred romaine.

This Harvest Vegetable Baked Ziti is a lovely late summer/early autumn harvest flair! Sprinkle it with whatever cheese sounds good and enjoy.

Rosa made a chocolate cake with cinnamon and pecans that still haunts my dreams and my tastebuds, 20 years later. Here, I've tried to recreate it.

Winter is coming with the cold bite to the wind, the short days and long nights. We can’t escape it but here's how you can cope with winter like a boss!

The truthiest truth, though, is food is expensive. It costs a pretty penny to feed yourself well, with conviction, ethical sourcing, and quality ingredients. It’s OK if you are privileged enough to be able to eat a certain way — there is NO SHAME in that. But please. be careful not to shame those who are unable to eat according to YOUR convictions.

Once upon a time, I went to Greece. Then I went to a tiny island and didn’t tell anyone. And then I ate a lot of amazing Greek food, hung out with the Australian water polo team who had just competed in the Olympics, and drank Heineken all day from a can.

Everyone's favorite candy holiday is just around the corner. And I have to tell you, I'm feeling like one of those mythical Pinterest creatures tha