Is It Possible? A Vegan KFC Double Down The KFC Double Down became a cultural moment when it launched in 2010. Two pieces of fried chicken as the bun, cheese and bacon in between. But could you make a vegan version that actually works? Turns out yes. Ingredients 1 block extra-firm tofu, pressed and sliced … Read more
Vegan Har Gow — Traditional Chinese Dumplings with Shiitake and Red Spinach Har Gow are the benchmark of any dim sum restaurant — translucent steamed dumplings with a delicate shrimp filling. Making them vegan means replacing the shrimp with a shiitake and red spinach filling that is genuinely better than the original. The wrapper is … Read more
Quinoa 103: The Day I Found Out Mushrooms Were Fungus — Wild Mushroom Quinoa Risotto with White Truffle Oil Finding out mushrooms are fungus didn’t stop me from eating them — if anything, it made them more interesting. There’s something wonderfully weird about a ingredient that exists in its own biological kingdom and still manages … Read more
Quinoa 104: American Comfort Food — Quinoa Wild Mushroom Spinach Loaf with Cashew Gravy This is vegan meatloaf done right. No sad, crumbly substitutes — this quinoa wild mushroom spinach loaf holds together, slices clean, and the cashew gravy takes it completely over the top. Ingredients 2 cups cooked quinoa 2 cups wild mushrooms, finely … Read more
Quinoa 105: Strawberry Red Quinoa Pancakes with Cashew Butter Syrup Breakfast gets the quinoa treatment and honestly it was only a matter of time. Red quinoa mixed into pancake batter gives you this gorgeous pink-flecked stack with a slightly nutty chew that regular pancakes just can’t compete with. Top it with a cashew butter syrup … Read more
Papa Rellena Papa Rellena is a Peruvian street food classic — a ball of mashed potato stuffed with a savory filling, then fried until golden. The traditional version uses ground beef. This vegan version uses spiced lentils and it is absolutely killer. Ingredients 3 lbs russet potatoes, boiled and mashed 2 tbsp vegan butter Salt … Read more
Another Big Boy Breakfast: My Sweet Side — Cashew Butter Apple Waffles I have a savory side and a sweet side and today the sweet side won. These cashew butter apple waffles are thick, crispy on the outside, tender in the middle, and loaded with warm spiced apple that makes the whole kitchen smell like … Read more
Vegan Banh Xeo — Traditional Vietnamese Crepe Banh Xeo is one of Vietnam’s most iconic street foods — a sizzling crispy crepe stuffed with savory fillings and wrapped in lettuce with fresh herbs. The name literally means “sizzling cake” because of the sound it makes when the batter hits the hot pan. Ingredients 1 cup … Read more
Basil Coconut Crusted Fried Green Tomatoes with Purple Mango Salsa Fried green tomatoes are a Southern staple but this version takes them somewhere completely unexpected — a coconut basil crust with a bright purple mango salsa that makes this dish as stunning to look at as it is to eat. Ingredients 3 large green tomatoes, … Read more
Vegan Alfajores — Peruvian Sandwich Cookies Alfajores are the cookie that ruins all other cookies. Two melt-in-your-mouth shortbread rounds sandwiched with dulce de leche and rolled in coconut. They’re a South American staple and once you make them vegan you will never stop making them. Ingredients 2 cups cornstarch 1 cup all purpose flour 1/2 … Read more