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!
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!
Wait, that cream is vegan?! Yes! If you have been around this blog for a while, you know that I love to veganize familiar recipes. I have been seeing a lot of Florentine on my social media feed and I thought – I can do that! Read on for the details!
I won a box of mushrooms on Instagram! I have never won a contest for anything in my life so it was really fun to win a box of mushrooms from Hokto Kinoko. They sent me four different kinds of mushrooms – Eryngii (aka King Oyster mushooms), Maiktake (aka hen-of-the-woods), Bunashimeji and Bunapi. They are so much fun to cook with because they are so versatile and take on whatever flavors the dish calls for. This is the first thing I made – – I turned the stems of the King Oyster mushroom into “scallops” and served them over risotto!Continue reading “Creamy Risotto with Pan-Seared “Scallops” + Risotto Cakes”