I love this way to make tofu. All you need is a piece of parchment paper and you have an elegant dish ready for company or for a regular Tuesday night!
I have to be honest and say that I have never had a snickerdoodle – until now! I am not a huge fan of cinnamon so I always avoided them (they are cookies rolled in cinnamon sugar!) but it turns out they are really good! Especially because they are homemade and I nailed the recipe on the first try. Read on for the details!
Last week I posted this delicious Fettuccine pasta dish and I had leftovers plus an abundance of summer zucchini. So, I made one of my all time favorite dishes that I know will become yours too! It is packed with umami which makes it so good. What’s umami? Read on…
I love watching cooking shows. I am inspired by the amazing chefs featured on The Food Network, like Ina Garten, and on shows like The Kitchen, Chopped and my favorite, Beat Bobby Flay. It is easy to veganize a lot of what they make by simply leaving out the cheese, using nooch (nutritional yeast, find out more in my book The Vegan ABCs Cookbook) instead, vegan butter and other vegan subs. I saw Geoffrey Zakarian make this dish on The Kitchen and I knew it would be just as good as it looked but better, vegan!
I love whipping up individual fruit crisps with whatever fruit we have on hand. I created these for my best friend who also happens to be gluten-free. Now, we make them every time we visit him.