Until I feel more inspired, I’m happy to work with my low-key cooking energy, rather than against it. And there’s a lot to be said... Read More
No Oil
It’s funny that I’m just posting the spread now, because my inspiration for it dates back years. I first made a variation of this dip... Read More
It comes together without too much fuss, especially if you have a can of lentils and the rice pre-cooked. I started by making the lentil... Read More
Once the dressing is ready, the wrap is as simple as throwing chickpeas, greens, and a few more capers together and wrapping it all up.... Read More
Aside from that step, the rest of the recipe is as easy as can be. You can use baked sweet potato, but I microwaved mine... Read More
This year, I realized that I’d been doing vegan burgers all wrong—or at least, I hadn’t been making them work for me. I was spending... Read More
When Steven and I were living together, we took weekend brunch seriously. I often used Saturday or Sunday as an excuse to make something special:... Read More
This recipe was inspired by EmilyC. If any of you read Food52 regularly, then you probably recognize Emily’s moniker. She’s a longtime reader, commenter, and... Read More
Finally, I decided to use a mixture that felt intuitive to me, but almost suspiciously simple: non-dairy milk, flax egg for binding, cashew butter for... Read More
It worked out just fine. The cashew cream definitely tastes less “cheesy” than a store-bought vegan cheese would, but it sort of melts into the... Read More