If you want the aroma and satisfaction of fresh bread coming out of your oven without a lot of work, focaccia is a good way to go.
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Why I Cook | Interview with Sandra Vungi
There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly…
Aquafaba Mayo
I’ve been experimenting with aquafaba mayo lately, and have whisked up several batches with an array of results. Here is the best version I’ve tried to date.
New England Vegan Chowder
I have been waiting for winter weather for three years. THREE YEARS. It’s here.
Vegan Scallops in a Bacon-Cashew Cream Sauce
Vegan scallops what? These completely plant-based scallops are sliced king oyster mushroom stems, sauteed and tossed over pasta with a super rich and smokey bacon-ish sauce. I’m super excited to be blogging over at Wicked Healthy today … jump on over for more details + get the recipe for this delicious and easy-to-make vegan seafood dish!
Why I Cook | Interview with Sophia DeSantis of Veggies Don’t Bite
There are so many fabulous food bloggers out there that I adore because they constantly inspire me with their original recipes, beautiful instagram feeds and diy creations. I love keeping up with their lives through their blogs, and getting a better understanding of the way they think as well as what drives them to constantly…
Grilled Bok Choy with Salty + Spicy Oyster Mushrooms
When I came across Food and Wine‘s Steamed Bok Choy with Mapo-Style Pork photo, I really loved the concept, the color and textures. The recipe headnote billed it as “great for anyone looking to eat less meat” even though it used 1/2 pound of ground pork. ¯\_(ツ)_/¯
