With Easter around the corner, there’s no better time to make a vegan carrot cake. This recipe hits all of the right notes, it's easy, beautiful to look at decorated with edible flowers and the best: cruelty free – Without dairy and eggs!

A delight to the eye as well as your taste buds! Sprinkle edible violas on your fruit and yogurt parfait for lively color and flavor.

... A light and cheerful recipe to savor the scents of the meadow

Vegetables, fruits and flowers... More colors and more taste in your salad make you happy! Flowers in your dish are always a surprise!

Okara(soy pulp) is known as a healthy low-calorie food.
It is the most healthy salad!

A borage flowers salad perfect for the edible flowers challenge

Edible Flowers
In Italy, we use to cook the courgette flowers (called "fiori di zucca fritti").
They are easy to make and are great at capturing the spring and summer seasons in their flavors and colors.

I get a veg box delivered most weeks. It started as a way of encouraging me to eat more veg and has become a creative outlet both in and out of the kitchen.

It forces me to use vegetables I probably wouldn't buy myself. I was never a huge fan of cauliflower unless it was smothered in cheese sauce. However it kept coming in the boxes, and would just loiter in the fridge... so I had to find a way of using it.

This curry is an adaptation of one from a Sainsbury's magazine. It's delicious, it uses a lot of cauliflower, it's simple and (bonus) it's vegan. It's brilliant for big parties because you can just make a huge pot of it, it's not overly spicy and avoids the most common allergens.

The 10 Steps or Less recipe series is something I'm working on part time, but this was the first one I made entirely on the iPad rather than doing the lineart by hand.

Being a military kid mean't that my early years were spent moving around to different places. When my family moved to Rome, Italy from 2005-2007, our experience there definitely changed the way we eat and enjoy food as a family today. My Dad's Pasta Primavera is a dish that he would throw together when we had a few zucchini in the fridge and some parmesan cheese left over. It is a dish I also make for myself all the time due to it's simplicity and nostalgia which helps me in my busy college life right now. I hope those who make this dish think of good times cooking with their family like I do when making this.

Fresh, healthy and beautiful bowl with edible flowers.

This illustration shows the recipe of sweet-scented osmanthus and taro porridge.
This porridge is my favorite hometown food. (Nanjing, China)
I ate this food every day with my mom after class. It makes me feel homesick.

Mango Pomelo Sago is a dessert that always reminds me of summer time in my hometown. It is such a sweet, tasty and fresh dish that brings great delight. It is like a cool and refreshing breeze that takes away all the stuffiness in summer. This piece is created for MICA Spring 2020 Illustrating the Edible class with Rebecca Bradley

When I heard about the lates handpicked challenge that focused on edible flowers I knew I had to give it a try. This is my favourite salad that I eat almost daily, I know edible flowers would it make it that much more special. Something I'll have to try!

Ingredients: arugula, cherry tomatoes, feta, craisins, avocado, edible flowers
Dressing: olive oil, balsamic vinegar, honey

A beautiful and delicious fresh salad with a citrusy dressing. Perfect for a garden party.

this sweet and spicy salad is a favourite among goans