Today I wanted to share something a little different! I was playing around in the kitchen with some crazy dessert ideas and ended up with these little tarts that have… Continue Reading →
A few years ago, I made something called the 8-minute black bean soup and it was a big hit. I’m not sure anyone actually managed to make it in 8… Continue Reading →
This isn’t the first time I’ve posted a vegan Alfredo sauce recipe. In fact, it’s not even the second time. But I think this one is the best. What we… Continue Reading →
This weekend kicked off the beginning of summer and I figured it would be appropriate to celebrate with a recipe for the quintessential summer food: corn on the cob! Not… Continue Reading →
Vegan nachos! I’ve made many a cashew cheese over the last few years, and each of them has a slightly different purpose. There are sauces for macaroni, fillings for quesadillas,… Continue Reading →
Remember earlier in the week when I told you to save some of that cashew cheese for today? Now you know why 🙂 This casserole is unbelievably yummy. On the… Continue Reading →
If there is one ingredient most essential to creating yummy plant-based dishes, it is definitely the mighty cashew. Cashews are such a stellar ingredient in vegan cooking because they have… Continue Reading →
Soba Noodles! It’s hard to find enough good things to say about Japan’s superhero of the pasta world. Made from a combination of wheat and buckwheat flours, they have a… Continue Reading →
It’s fall! It’s fall! It’s fall! Well, at least it should be fall. Here in Southern California, it’s still 90º almost every day. Fall doesn’t hit us until mid-November, and… Continue Reading →
I have seen the future and it is cashew milk. This non-dairy milk has been the biggest surprise of the year for me. Last year, no one was talking about… Continue Reading →
I’ll admit it… I’m kind of a sports geek. The three sports I care about most – the NBA playoffs (sorry, Lakers :(), soccer finals (Chelsea!), and Formula 1 races… Continue Reading →
I cook with cashews a lot. Not only are they delicious, they’re a vegan cook’s BFF. With a little cajoling, you can turn them into milks, creams, and cheeses of… Continue Reading →
