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I'm Crystal Vaughn

a classically trained chef taking holistic plant-based nutrition on a grand adventure through North America. When I’m not creating in our traveling kitchen, you can usually find me on my yoga mat or a hiking trail.

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Recipe Directory

Gluten-Free

Kale and Quinoa Salad with Creamy Fig Balsamic Vinaigrette
Almond Milk
Strawberry & Almond Butter Overnight Oats
Creamy Asparagus and Fiddlehead Fern Soup
Sun-Dried Tomato & Basil Chickpea Scramble Wrap
Colorful Quinoa Salad
Orange Chocolate Chip Shortbread Cookies
"Cheese" Fondue
Roasted Mushroom Kale Salad
Roasted Brussels Sprouts with Cranberries and Pecans
{Flourless} Fudgy Brownie Bites
Revitalizing Green Juice
Dark Chocolate Satsuma (Christmas Orange) Truffles
Roasted Brussels Sprouts with Hazelnuts
Pumpkin Purée
Pumpkin Spice Granola with Pecans and Cranberries
Pumpkin Chai Latte
Socca
Almond Buscuits
Raspberry Jalapeño Chia Jam
Mexican Black Bean & Cilantro Polenta Bake
Salad Niçoise with Dijon Caper Dressing
Watermelon Caprese in a Lime-Mint Vinaigrette
Watermelon Granita
Fricassée de Chatarelles
Lemon Cherry Crumble
Quinoa Benedict Breakfast Scramble
Vegetable Stock
Almond Butter Pudding
Tempeh "Tuna" Salad

Healing

Kid Friendly

Lunch

Main

Nut-Free

Sides

Snacks

Soy-Free

Spring

Summer

Sweets

Tips

Travel

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The information on this site is for educational purposes only. It is not intended to diagnose, treat or cure any health condition or disease. It does not replace medical advice from a licensed professional.