Welcome To The Light Kitchen!

Vegan soups include Gazpacho, Butternut-Cauliflower, Pumpkin Rosemary Bisque,  Cream of Mushroom,  Creamy Broccoli with Cashew Cheddar Swirl,  Vegetable-Herb Chowder 

 Thai, Italian, Middle Eastern, Mediterranean, Indian Plates

Sliceable, meltable, spreadable! Gouda, Pepper Jack, Cheddar and Herb

Love cookies and snacks but avoiding sugar and gluten? I've got your covered! I use coconut sugar to sweeten my treats and either almond flour, oat flour or a gluten-free flour mix.  

Choose a variety of healthy Mediterranean options, including fish, olives, gluten-free pasta, lasagna, Caesar salad, cheeses (homemade vegan upon request), gluten-free almond rolls, roasted or steamed vegetable, bean-free zucchini hummus, cashew cheesy dip, pickled red onions, and more.

Zoodles are such a fun, light and refreshing option for those pasta nights. This dish brings together the zestiness of lemon, the earthiness of mushrooms, and the lightness of zucchini noodles. Our Lemon Mushroom Zoodle Pasta is a delightful fusion of flavors and textures that will transport your taste buds to a realm of pure joy. Embracing low-carb meals during the summer brings many benefits, making you feel light and energized. Add Fish or Chicken for a heartier option. 

Choose from a variety of refreshing cold beverages, including Hydrating Hibiscus, Lemon-Nettle, Blue Butterfly Elixir, and Violet Flame. I use honey, coconut sugar, and stevia for sweeteners/

Choose from a variety of hot beverages, including Adaptogenic Mushroom Elixir, Golden Mylk, Maca-Rose Elixir,  Yerba Mate, Ginger-Coconut Latte and more. 

Choose from a variety of salads and house-made vegan dressings. Vegan Caesar, Cashew Ranch, Red Bell Pepper Remoulade, Tomato Vinaigrette,  Green Goddess, Balsamic Basi Vinaigrette, Lemon-Tahini-Ginger 

Choose from a variety of sauces- always vegan: Alfredo, Macadamia Cheese, Spicy Thai, Sweet Honey Miso, or Lemon Tahini

Choose from a variety of Ethinic cuisine: Mexican, Asian, Italian, Middle Easterns, and your base (quinoa, rice, forbidden rice, rice noodles, cauliflower rice), and sauces. I'll add all the extras. 

I use coconut sugar, honey, and stevia or allulose as sweeteners. Vegan Cheesecake (Mango, Berry, Lemon, Lavendar-Lemon, Chocolate, Pumpkin, Vanilla-Rose). Chocolate Torte, Puddings (Vanilla Coconut Custard, Chocolate Mousse), Cakes and Cupcakes (chocolate, lemon, chcolate-rose, carrot cake).

Frostings on cakes and cupcakes are made with coconut cream, vanilla, honey and appropriate flavors) I use essential oils and powdered beet and turmeric for food coloring)