I know I know… I’m dragging out my “Universal Vegan Cold Salad Dressing” again, but hear me out. Out of all of the recipes I’ve written in my life, this dressing is the one thing I make more than anything else. I use it so often and in so many different dishes. It’s truly universal.
Read More
I’m still out here, traveling around, trying to find the best food that I can reverse engineer and share with you. This recipe for Incredible Vegan Detroit Style Focaccia Pizza is inspired by a restaurant I tried in San Francisco called Joyride Pizza. They specialize in focaccia crust, Detroit-style pizza, and it’s to die for!
Read More
This, my friends, is “Salsa Seca”. At least it is according to the menu at San Francisco’s Tartine Manufactory.
First, there is the taste: It’s like chili oil, but it’s not too spicy; it’s smoky, warm. You taste the chili, and you know that it’s there because it has imparted it’s flavor and fragrance and vibrancy into the oil. But it’s OK. He’s not here to hurt you. He’s tame; he plays well with other. Then there is the crunch: Instead of there just being chilis in said oil, there are also sesame seeds, and flax seeds, and sunflower seeds, and pepitas… and wait, wait, are those cashews? Yes, yes those are cashews.
Read More
There’s nothing better than being able to whip up a homemade pizza, or something pizza adjacent, whenever you want. However, with most pizzas or flatbreads you make at home, there’s a dough that has to be made which then has to be left to rise, which then has to be stretched into shape. Well, stretch no more! This Easy Roasted Elote Lavash Flatbread with Chipotle Cream uses store bought lavash bread as the crust, so the difficult work is already done. Just crip, spread, roast and toss, and you’re on your way to homemade flatbread heaven.
Read More
Picture the best macaroni salad you’ve ever had. Now, take away the fear of eating too much because it’s swimming in mayo, and add the benefit of over 30 grams of plant-based protein per serving. That’s right, this Quick and Easy High Protein Macaroni Salad gives you everything you love about your favorite mac salad, and nothing you don’t.
Read More
This is the fourth dish in my week-long series of WFPB recipes. So far, my “A Grain, a Bean, a Veggie, a Green, and a Seed” recipes have been very cozy and comforting, and so I decided to lighten and freshen things up a bit. Not only is this Avocado and Edamame Flatbread with Pickled Radish and Pea Shoots vibrant with beautiful shades of pink and green, it’s also bright and balanced in terms of flavor and texture. But don’t worry if you don’t have the exact ingredients on hand, this dish is just an outline, and its various components and pieces can be easily varied or swapped.
Read More
The accolades reserved for those individuals who have mastered the “art” of perfectly roasting a whole chicken, should be equally handed out to those individuals who choose to perfectly roast trays of vegetables instead.
Read MoreThis recipe for vegan Parm is more about the rations than it is the actual ingredients. Use any nut or seed of your choice in the same rations, and you’ll have a delicious plant-based Parm in no time.
Read More
I have been wanting to add more fermented foods to my diet, but I assumed that the process of fermentation was a lot more difficult and labor intensive. Turns out, that it’s beyond easy, and just take a bit of waiting time to get some amazing, sour, probiotic rich foods that you can pretty much add to any dish.
Read More