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kettleandkale's dishfolio

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Hello! I'm Mel, a plant-based blogger that operates out of a 400- square foot home. My kitchen is small, but the flavors are big!

Member Since: Apr 17, 2020

Last Posted Recipe: Jul 7, 2020

Cauliflower Tinga Tacos

These cauliflower Tinga tacos are served on a bed of massaged kale and drizzled with a savory avocado-cilantro sauce. A perfect combo!


Big, Gooey, Vegan, Chocolate Chip Cookies

These big, gooey chocolate chip cookies are a vegan riff on the classic Levain cookie. Toss in nuts for an even more decadent treat!


Bakery Style Banana Coconut Muffins

These muffins are not only light and fluffy with hints of coconut, but also yield perfectly domed muffin tops EVERY time!


Perfect Cauliflower Buffalo Wings

I know, more cauliflower wings. But hear me out! These wings use a dry dredge, guaranteeing a perfectly crispy exterior and tender interior!


Sourdough Discard Tortillas

Been making a lot of bread lately? Have sourdough starter left and don't know what to do with it? Enter: these tangy flour tortillas.


Vegan Challah Bread

Aquafaba replaces eggs in this soft, golden challah bread. Perfect as-is, or as the base for a plate of incredible French toast!


Plant-Based Aglio e Olio

Garlic and oil pasta- is there anything better? Coming together in under thirty minutes, it's quick, easy, and flavorful.


Protein Packed Tomato Basil Soup

This tomato soup is warm, comforting and hearty. The key to making it thick, creamy, and protein packed? Cannelini beans!


Pizza Dough Garlic Knots

These soft, pillowy, plant-based garlic knots are loaded with flavor-- and can be made with pizza dough that you keep in the freezer!