Delicious, Always!
A cookbook rooted in real life, sparked with curiosity, and made to be delicious.
Cooking for one or two can feel like its own kind of puzzle — especially for those of us in our beautifully silver seasons. Over the years, my students, many of them
That’s the heart of Delicious, Always! , a plant‑powered cookbook shaped by real life, real stories, and the belief that flavor only gets better with time.
Inside these pages, you’ll learn simple, repeatable techniques that make everyday cooking feel lighter and more delicious: how to braise with confidence, chiffonade greens, tame tofu, build quick pan sauces, marry vegetables for deeper flavor, and turn ready‑made products into fast, satisfying meals. As I share in the book, “A recipe is just a guideline. What matters most is learning a few simple techniques you can carry into every kitchen session.”
The recipes are approachable, globally inspired, and designed for modern, mature‑minded cooks who want to eat well without overthinking. You don’t have to be vegan to enjoy this book — curiosity and a little hunger are plenty.
To celebrate the launch, I’m sharing one of my favorite dishes from the Soups, Salads & Seconds chapter — a recipe born from a playful “what if?” moment in my kitchen. It’s colorful, elegant, and a beautiful example of how simple ingredients can become something quietly extraordinary. Enjoy this recipe gift from the cookbook.
Roasted Cauliflower and Zucchini Ribbon Salad
This dish started as a “what if” in my 16 Ways to Use a Veg class. What if we swapped the usual cubes for ribbons? What if roasted met raw? Apparently, the answer is: a whole new veg love story.
Ingredients
2 cups of mixed purple, orange, and green cauliflower. Frozen works great
1-2 TBSP canola or olive oil
Southwest or Tex-Mex spices of choice
One zucchini
Grated garlic-infused olive oil OR 1 TBSP olive oil infused with 1 tsp minced garlic
One avocado, cut into slices or cubes.
Garnishes:
Southwestern Nutritional Yeast Mix
Southwest tortilla strips of choice (optional but great for crunch)
Vegan feta (optional but great for visual contrast)
Directions:
Preheat oven to 400 degrees.
Toss the cauliflower with the oil and spices, then spread it on a sheet pan lined with foil or parchment paper.
Roast for 8-10 minutes, just until a bit caramelized but not burnt or soft.
Allow the cauliflower to cool.
Meanwhile, use the peeler to “peel” the zucchini into ½ inch wide ribbons. You should have about a cup or so of zucchini ribbons. Place on a cup towel, sprinkle with salt, and allow the ribbons to “sweat” for 10 minutes.
Gently mix in the zucchini ribbons, the avocado, and garlic oil.
Divide into two plates and garnish with the tortilla strips, vegan feta, and Southwestern Nutritional Yeast Mix.
Serves 2.
If this recipe sparks something delicious in your kitchen, you can explore the full cookbook on Amazon. For more recipe collections, visit The Silver Sprout Shop.
Let’s make this delicious!
