Hello! Here’s what’s new at The Garden Grazer:
Strawberry Cream Popsicles
Refreshing strawberry pops made right at home with simple, healthy ingredients. A delightful blend of sweet & creamy!
Vegan Italian Pasta Salad
An easy, flavorful pasta salad with curly pasta, crunchy vegetables, and fresh herbs. Tossed in a quick & zesty oil-free dressing!
Mexican Mac and Cheese
A dreamy vegan mac & cheese… with a Mexican-style twist! I had so much fun developing this recipe which combines tender pasta, colorful veggies, and a taco-seasoned “cheese” sauce infused with green chiles. Flavorful and protein-rich!
Chipotle Taco Hummus
A creamy, zesty hummus made with a homemade taco seasoning and smoky chipotle peppers. Dip it, spread it, or dollop on salads!
Teriyaki Sauce
Deliciously sweet, savory, sticky, and ready in just 10-15 minutes. A great sauce to have on hand for noodles, rice, veggies, tofu, stir-fry, and beyond!
BBQ Ranch Tempeh Wrap
Made with saucy BBQ tempeh crumbles, crisp veggies, and a homemade ranch dressing. Customize it with your own favorite toppings!
Want more vegan recipe inspiration?
Thank you for reading, and I hope this letter finds you well.
-Kaitlin | The Garden Grazer
Behind the Scenes
I’d love to hear from you! Anyone travelling or exploring locally this summer? Tell me where you’re headed, where you’ve been, or what’s inspired you along the way. Please share in the comments!
Hi Kaitlin. I’m looking forward to trying your recipes in this month’s newsletter. I went on a tour of Greece this summer. Amazing vegetarian & vegan options! I bought a vegan cookbook so I could bring some of those wonderful flavors home.