I live on Long Island during the summer and we are famous for our corn. I buy dozens at a time but even my corn loving family can’t eat corn that fast. So besides corn on the cob, I love to make fresh polenta or cut it off the cobs and add it raw to slaws and salads. But did you know you can roast it too?
Need a show stopper for guests? Or just a reason to make caramelized onions? Try this spectacular caramelized onion galette. It is the best of all worlds – onions and crust. It’s really impressive and totally vegan, obvs!
I never thought I would be updating my guacamole recipe. It was the 6th recipe I ever posted here on my blog and it’s foolproof – avocados, onions, cilantro, lime juice and salt. But I just discovered a secret ingredient that is taking my guacamole to a whole new level.
I’ve been waiting a long time for the guys behind Wicked Healthy to write a cookbook and today’s the day! It’s the official release of the The Wicked Healthy Cookbook – a plant-based, ground breaking, game changing book that is 80% healthy and 20% wicked (which equals 100% sexy!)
I am in love with these sweet little corn cakes. Let’s face it, corn is my favorite food group and I am always trying to find new and creative recipes to make. This is a copycat of a Cheesecake Factory recipe that is all over the internet. I kind of found it by accident. Let me tell you a story…