I really should call these double secret ingredient brownies, because there are two special components to speak of. The first—the secret ingredient that gives the... Read More
Vegan
I still use the stovetop, though, to sauté other ingredients. Shaved Brussels sprouts for a little green, onions for savoriness and flavor. And Super Firm... Read More
So, last weekend, as a part of my usual batch cooking frenzy, I decided to try adapting the chana masala recipe to be slow cooker... Read More
I love muffins and anything shaped like a muffin, but one of my challenges with muffin baking is that the muffin size always feels a... Read More
This time, I added toasted coconut flakes, which pair perfectly with the lime, and I folded in black beans for protein. It would have been... Read More
For all versions, I used a bit of umeboshi plum vinegar. It’s not my trick-of-the-trade: a while back, I remember seeing a tofu spread in... Read More
The book is a 28-day roadmap for exploring veganism, and while I’m usually a little resistant to any nutrition or plant-based guide that’s presented with... Read More
I’ve made vegan meatballs with lots of different ingredients, including beans, nuts, and quinoa, but I absolutely love what extra firm tofu does for their... Read More
In spite of how much I enjoy it, I can’t think of a recipe I’d encourage you more to modify based on what you have.... Read More
For all of its popularity in the vegan community, jackfruit is a relatively new product to US consumers (I’d never even heard of it until... Read More