All of a sudden I started seeing baked almond feta everywhere – in my Instagram feed and then in a new cookbook called The New Vegan. So I got it in my head to make it and let me tell you, it’s another vegan culinary wonder. Continue reading “Baked Almond Feta”
Introducing mole sauce. Have you ever had it? The first time I tried it was at Modern Love Brooklyn on some really awesome cauliflower wings. It was possibly the best sauce I have ever had. I’ve been dreaming about it ever since. So, I had to recreate it in my kitchen. Continue reading “Mole Sauce!”
I fell in love with chipotles in adobo after I starting making recipes from the Smith & Daughters cookbook. I see it everywhere now and I decided that I had to make my own. After searching the internet for some ideas, I came up with this version. It makes a lot and this stuff is strong, a teaspoon or two goes a long way. I have been keeping a portion in a 4oz glass jar in the refrigerator and using it whenever I crave it. For the rest, I froze it in ice cube trays and then popped them out to store in a container for when I run out of the stuff in the jar! Continue reading “How to Make Homemade Chipotles in Adobo”
I freakin’ love these burgers! I am not kidding. I have made some great burger recipes over the years. My top three are my beet burger, my lentil burger and my quinoa burger. But now I am adding a fourth. This is my new black bean burger. I updated my original recipe – it’s simplified, streamlined, less fussy, and oh, so much better. The texture is out of this world. How, you ask? Just a simple mash of the beans! Continue reading “Black Bean Burgers v2 with Special Chipotle Sauce”
I love red peppers. Raw or roasted. So this is such a great way to change it up and turn them into sauce. You can roast your own peppers or you can use jarred. Either way, you can make this sauce in less time time it takes to cook pasta. Continue reading “Easy, Creamy 3-Ingredient Roasted Red Pepper Sauce”
