I’ve been hesitant to put a carrot cake recipe on the blog. It’s such an iconic dessert, and the few conversations I’ve had about it... Read More
Tree Nut Free
Another one of my favorite qualities of Celine’s food is that it’s bold, diverse, and globally inspired. The Great Vegan Grains book introduced me to... Read More
I love these crispy, heat-and-eat cakes. They’re everything great about hash browns—especially that crispy exterior and warm, tender interior—without being greasy or heavy, the way... Read More
I followed Nick’s version of the recipe pretty closely, making a few tweaks: I reduced the oil significantly, and I can’t imagine the lentils suffered... Read More
My goal was to create a traditional vegan margherita, and to keep things as simple as margherita should be: a good, tender-yet-crispy crust, tomato sauce,... Read More
Waffles. I used to think they were such an undertaking, until I got an inexpensive waffle maker on eBay and started actually making them. I’ve... Read More
The pasta salad features one of my favorite new product finds, which is Chickapea pasta—a tender, versatile pasta that’s made with only two ingredients, chickpeas... Read More
The book includes recipes like Lazy Potato Hash, Orzo with Squash, Chili, Lemon & Peas, Paprika Bean Stew: nutritious, grain and legume-based dishes that come... Read More
Pasta alla Norma is a Sicilian dish made with eggplant, tomatoes, basil, and—traditionally—grated ricotta salata. The eggplant is supposed to be crispy, so it’s often... Read More
Still, I’ve spent a lot of time this year getting more comfortable with the happy accidents that result from kitchen improvisation, and—more importantly—coming to terms... Read More