Organic | Vegan | Gluten-Free | Soy-Free | Unrefined Ingredients | Sustainable

The energy you allow in your food is what fuels you...

so keep it positive and you'll thrive!

Her Garden Kitchen Blog

The Cultivation

March 28, 2018

Hello there! I wanted to let you know that on April 7 from 4:30-6:30 I will be presenting a tasting menu of careful crafted delights that will allow restoration and balance of the moods. I had a lot of fun curating dishes around specific ingredients that can be include...

November 1, 2017

Happy World Vegan Day!

I cook intuitively which means trying not to go to the store when I have a stocked kitchen and utilizing things without having any idea of the end product. It's rewarding and a completely creative zone for me to reach a meditative state whilst bei...

September 26, 2017

My mother is from the Netherlands and my Oma used to make meatballs with  mashed potatoes, gravy, and roasted vegetables. Dinner was ALWAYS followed by dessert which was usually a pie, icecream, or vla (pudding. Dutch cuisine is typically plain and hearty composing of...

September 16, 2017


These quesadillas are an excellent appetizer for people with varying preferences. It begins with a corn tortilla, which has the potential to be filled with an assortment of indulgent ingredients, ooey gooey vegan mozzarella, spicy sautéed shiitake mushrooms and onion,...

August 30, 2017

This vegan, gluten-free, and SOS free pesto lasagna is as good as it looks. It's layered with brown rice lasagna, zesty pesto, cashew dill ricotta, roasted and herbed vegetables, and mozzarella. I utilized freshly trimmed basil and herbs from the garden in which worked...

August 22, 2017

I invented this breakfast/snack/dessert when I found out raspberry jam and banana was a winning combination during a craving for something bread like. I use the Amy's sandwich rounds to make "cake" of the donut and top it with raspberry jam for the "jelly" as...

August 21, 2017

The peppered portobello on this pasta mocks the strong texture and flavor that a protein adds to a dish. I topped a home-made marinara sauce made from fresh tomatoes from my garden onto spaghetti with peppered and coconut amino pan fried portobello mushrooms and of cou...

August 19, 2017

I'm very picky when it comes to Thai food, and especially Pad Thai. I've probably tried every single Thai restaurant in the Portland metro area and 1 or 2 have satisfied me. Siam wins every time and this dish definitely hasn't disappointed me. Pad Thai is not a vegan d...

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