FREE Plant-Based Protein Course with 40+ Recipes
Enter your email address to get the recipes and course! You'll need to visit your inbox and confirm your subscription to get it.
Ah! Do you love the new layout? I am so, so excited to present this to you. I’ve been searching for a new layout for a while. I wanted a space that was more intuitive, more friendly to the various features.
Make sure to check out the recipe page- it’s my favorite part! As I continue to work on my food photography, I wanted a page that was visual. Gone are hyperlinks, in are lots of colorful pictures organized by categories.
I would love for you to check out this space and let me know what else you would like to see. Pros, Cons, ideas- throw them at me.
[This new space also means big things are coming.] I’ll be sharing that with you in the upcoming weeks.
Doesn’t this salad look bright and cheery?
Well, it taste exactly how it looks. Bright lemon, juicy persimmon and crunchy kale- perfect for dreary January.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
You can purchase preserved lemons at any gourmet shop, amazon, or make your own. For this recipe, I used a quick-preserve method from Mark Bittman. Same sweet-and-salty flavor, ready in hours instead of days. Once you make a batch, try them in vodka tonics, couscous salads, or stirred into yogurt.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK