A local farmer used to come to Jessie’s Juice Bar to request the leftover juice pulp to feed his goats. Jessie noticed the demand and was inspired to create a dish using the leftover pulp.
This vegan ceviche is light, refreshing, easy to make, and, best of all, packed with the flavors of the Caribbean.
Spiralizing is all the rage right now, offering an effortless way to incorporate more of your five-a-day.
The chilled tomato soup is a Spanish classic.
A delicate vegan recipe celebrating tasty local veggies.
A delectable dairy-free pud with ripe local fruits.
Local greens and peppers meet Indian spices in this wholesome vegan curry.
Try a vegan-friendly take on sushi, using cumber and avocado in place of raw fish.