photos from home and restaurant cooking!
Vegan spelt cinnamon rolls with cashew-coconut glaze, dough recipe by The Diva Dish 
Beet ravioli with lemon-almond ricotta and saffron-gold beet sauce at Sprig 
Biscuits at Sprig and Vine 
Closer… 
Poached pear tart with cornmeal crust and cranberry coulis at NGI 
Pink Lady apple galette 
Swedish cinnamon cardamom buns 
Roasted butternut squash-cashew cheesecake with orange coconut whip and pumpkin caramel 
Lime-mango-cashew cheesecake 
Seitan chorizo and coconut cheese empanadas with spelt flour dough 
Poached pear and apple tart with almond cream and cranberry-wine syrup from reduced poaching liquid 
Sesame-crusted kabocha squash with garlic-chile-agave syrup, nori-miso butter soba noodles, and wasabi-edamame purée at Sprig 
Cranberry compote-to-be bubbling 
Black sesame-matcha buns with miso-lemon glaze in the early stages 
More matcha buns-to-be 
Mango kombucha cake with fennel-clementine compote center and topping, with toasted coconut-cashew cream 
Chestnut-pecan-lentil loaf, recipe by Tish Wonders 
Cauliflower steaks with kimchi cheese sauce, grilled oyster mushrooms and caramelized kimchi 
Roasted autumn squash risotto with red kuri, delicata, butternut and kabocha squash with shaved Brazil nut and micro greens at Sprig 
Vegan spice cake with blueberry ginger jam and date caramel 
Vegan coconut-based anise ice cream at Sprig 
Chickpea, shiitake and roasted tomato galettes with cashew goat cheese 
Paleo cinnamon apple and strawberry muffins with Mojo 
Passionberry kombucha cake with kombucha lemon curd and mango-cashew cream
Purple sweet potato ravioli process at Sprig 
Continued… 
Purple sweet potato ravioli with leek-cashew cream, braised fennel, grilled carrot, and black truffle-hazelnut breadcrumbs at Sprig
Cashew butter and orange-fennel jam tart with orange coconut whip and red wine caramel 
Almond-crusted eggplant parm on creamy lentil pasta 
General Tso’s broccoli with vegan sriram sausage and mushroom
Almond ricotta Dane butternut squash caponata toast at Sprig 
cranberry-pear compote with coconut sesame crust, dark chocolate bark and cranberry coulis 
Cauliflower terrine
cookwithcaro 