People always ask me where I get my inspiration from. It’s from everywhere! My style of cooking is all about making familiar dishes vegan. So, in this case, I took the flavors of Marengo, a French dish named after the battle of Marengo, a victory for Napoleon, and subbed in tempeh for a really tasty and easy dish!
Category: Vegan
The Big Pie Crust + Classic Apple Pie
In my first book, Wait, That’s Vegan?!, I have a recipe for a little pie crust that works perfectly for galettes, hand pies and pie bars because I love making small and personal-sized desserts. But because people really love making big pies, I decided it was time to publish my recipe for The Big Pie Crust!
Easy Summer Eats!
It’s still technically summer! I am not going to even consider fall foods (everything orange, butternut squash, apples, soup!) until after the autumn equinox on the 22nd. So, until then, I will continue to make easy recipes that require a little effort, a little heat (it’s been a hot summer!) and a lot of fresh ingredients. Here are some of the dishes I have been making all summer. You’ve still got time to make them too!
Ricotta Stuffed Squash Blossoms with Fresh Lemon Zest and Aleppo Pepper
OMG, if you have never made squash blossoms before, run, don’t walk to the farmer’s market and pick up a bunch before they disappear! These make such a pretty appetizer or snack. They are fun to make and fun to eat!
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Chocolate Zucchini Bread
Here’s another zucchini recipe! It’s my super moist chocolate zucchini bread. It’s what you make when you have so much extra zucchini and you have already made everything else!