Here is another recipe for all of that beautiful summer zucchini you are growing in your garden or seeing at the market: zucchini balls! I can’t tell you how delicious these are – the texture is so perfect! – so you are going to have to make them!
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…
Continue reading “Summer Pasta with Zucchini, Peas and Capers”
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!
Continue reading “Fettuccine with Mushrooms and English Peas”
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!
