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
Summer Carnival Food: Funnel Cake with Chai Cherries There is nothing subtle about funnel cake. It’s fried dough dusted in powdered sugar and it exists purely for joy. Making it vegan is surprisingly simple and making it at home means you don’t have to deal with a county fair parking lot to get your fix. … Read more
Not For the Wimp: Bad Ass Pad Thai — Veganizing the Fish Sauce The hardest part of veganizing Pad Thai is the fish sauce. It’s the backbone of the whole dish — funky, salty, deeply savory. Most vegan substitutes fall flat. This version uses a combination that actually works. The Vegan Fish Sauce Substitute: 2 … Read more
Muhammara Dip Muhammara is a Syrian roasted red pepper and walnut dip that is criminally underrated in the Western world. It’s smoky, slightly sweet, a little spicy and completely addictive. Takes 10 minutes and lasts all week in the fridge. Ingredients 2 large red bell peppers, roasted 1 cup walnuts, toasted 3 tbsp pomegranate molasses … Read more
Independence Day Rock On: Smoked Chili with Ancho Chiles This is the chili you make when you want people to stop talking and start eating. Ancho chiles give it a deep, smoky sweetness that no chili powder blend can replicate. Make it a day ahead — it gets significantly better overnight. Ingredients 3 dried ancho … Read more
Beer Battered Sexy Green Beans with Cool and Spicy Ranch I called them sexy green beans and I stand by it. There is nothing boring about a fresh green bean dipped in a light beer batter, fried until shatteringly crispy, and dunked into a cool and spicy vegan ranch. This is bar food done right … Read more
La Crème Brûlée Sans La Dairy Pour Le Vegan Crème brûlée is the ultimate fancy dessert — silky custard with a crackling caramelized sugar top. The dairy version relies on heavy cream and egg yolks. The vegan version uses coconut milk and cornstarch and honestly tastes just as good. Ingredients: 2 cans full-fat coconut milk … Read more
Peruvian Street Food: Picarones — Squash and Sweet Potato Fritters Picarones are Peru’s answer to the doughnut — deep fried rings made from squash and sweet potato that are served with a spiced molasses syrup called chancaca. Street vendors sell them hot from the fryer wrapped in paper. This is one of those foods that … Read more
Quinoa 102: Vegan Crab Cakes aka Black Bean & Black Quinoa Croquettes Quinoa 102: Vegan Crab Cakes aka Black Bean & Black Quinoa Croquettes If you’ve been following along with my quinoa series, you already know I’m on a mission to prove that this little grain can do just about anything. Today it’s standing in … Read more
Pumpkin Spice Vegan Cupcakes With Cream Cheese Frosting Pumpkin spice cupcakes are a fall staple. This vegan version with cream cheese frosting is indistinguishable from the original — moist, warmly spiced, with that tangy creamy frosting that makes them impossible to stop eating. Ingredients 1.5 cups all-purpose flour 1 cup pumpkin puree 3/4 cup sugar … Read more