Photograph by Ashley McLaughlin Ingredients For the cashew cream: 3 ⁄4 cup 95 g raw cashews, soaked for at least 2 hours and drained... Read More
Soy Free
Photograph by Ashley McLaughlin Ingredients 3 tablespoons warm water 1 tablespoon ground flaxseed 2 1 ⁄2 cups 225 g rolled oats 1 teaspoon baking powder... Read More
What I like about this “creamy” pasta is that the creaminess is understated. It’s not as rich as most of the vegan alfredos I’ve tasted... Read More
It’s a collection of sweets, actually, which makes it all the better for entertaining or gatherings with friends. If you’re looking to have folks over—folks... Read More
For a long time, I used this pesto recipe religiously, and it’s still my go-to for something basic and traditional. I’ve learned, though, that other... Read More
Last summer’s go-to dessert was either this blueberry buckle or this plum galette; I loved both of them and made them each at least a... Read More
When I threw this soup together I had actually been planning on making, or tweaking, this recipe, but as I went along the meal took... Read More
It was love at first bite when I first tasted Israeli couscous. I’d always enjoyed regular couscous, but I couldn’t get over how much more... Read More
There’s a story at the start of Anya Kassoff’s beautiful new cookbook, Simply Vibrant. The main character is Anya’s grandfather, Aleksei Gerasimovich Golub, a shoemaker... Read More
Accordingly, I’m giving some thought to new recipes and flavors. I’ve tried chocolate overnight oats in the past and loved them—such a wholesome way to... Read More