by Maggie Battista
This soup was inspired by a haul from my CSA and truly rocks my world. It may not seem fancy or unusual, but the addition of a goat milk béchamel to thicken the soup imparts the most divine flavor that feels at once healthy and luxurious. I’ve been sharing this recipe with vegetarian (non-vegan) friends
by Maggie Battista
About three years ago, as I was watching an episode of the Martha Stewart Show, I had my own mini-epiphany. I was watching a young, self-taught baker school Martha in the ways of organic, all-natural, vegan baking. Martha, the expert at basically everything, was being nudged around by a slight and slightly spicy Erin McKenna,