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Recipe Card by Holly Darnell

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The anatomy of the Crunchwrap.
Ya know…it’s science.
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We’ve still got a few seats left for our Crunchwrap cooking class on Tuesday, July 27th! You don’t wanna miss all of the fun! Tickets are linked in our bio.

Feelin’ spicy today.
So I made chile oil udon noodles
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Made in less than 30 minutes.
Gluten-free & Vegan

Moody tarts.
GF + DF
Shortbread crust + coconut curd + lemon cashew cream + blueberry jam
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I had different plans for these tarts…but man on man am I glad they didn’t turn out the first time. Just did a little creative switch….

Kale pizza to the max.
Kale pesto +almond milk mozz + charred kale + chili oil on a cauliflower crust
GF + Vegan

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