Photography by Becka Vance
Photography by Becka Vance
Prep Time | COOK TIME | SERVE |
---|---|---|
10 minutes | 15 minutes |
Farm-fresh veggies and extra herbs from the garden inspired this simple recipe made vegan-friendly with almond ricotta.
Originally published in issue 77.
Almond Ricotta
Spring Pesto
Pizza
Liz Murphy is a local plant-based chef and sustainability warrior. Find her cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Her cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes.
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