This Chocolate Mousse recipe was influenced by JL Fields and The Great British Baking Show. For the past few months, I haven’t felt like doing much of anything. I have recently been watching old episodes of GBBS and feeling inspired to start getting back into the kitchen. Following a binge watching session of GBBS, I pulled out my copy of JL’s book Vegan Baking for Beginners and made her recipe for Meringue Drops. I successfully completed that challenge (although I do need to work on my piping). Following my success, I felt energized to take it one step further. I realized I could use JL’s meringues as a base to make a vegan version of my old chocolate mousse recipe. Before I get to the recipe, I want to add a New Year’s Day thought. We see so many people waking up on January 1st saying things like, “this is
If you are following us on Instagram (and I really don’t know why you wouldn’t be; we’re delightful and you’ll see lots of photos of Charlie, Penny and us too), then you know Ethan has taken up making sourdough bread since the pandemic began. This Panzanella Salad recipe came about out of desire to use up all the ends from the sourdough boules that Ethan has been making weekly. Even though we are now back at work, Ethan is still baking using the starter he made from scratch that we named Lucille. Every Sunday, Ethan makes two loaves of delicious sourdough to last us through the week. We work our way through the loaves only to be left with end pieces that are too small to use for sandwiches or breakfast toast. I made croutons with some, but even if we had salads every day, we would not get through
For as long as Ethan and I have known her, JL Fields has never ceased to amaze us. When she started her blog, she was very clear to say, “I am not a chef.” However, with 6 cookbooks under her belt, we can call agree JL can cook. JL also likes to say, “I am not a baker.” She is going to have to stop saying that now with the release of book number 7: Vegan Baking for Beginners. Sorry to break it to you JL, but you are a baker now too. Vegan Baking for Beginners is a must have for anyone who likes baked goods. More importantly, if you are someone who thinks you can’t bake, then this Vegan Baking for Beginners is really for you. After all, who better to teach us how to bake than someone who doesn’t think she is a baker? Because this is
Mac & Cheese is the ultimate comfort food. The quest for a vegan mac & cheese is one that many of us have embarked on and with luck, find a recipe that is just what we are craving. Now, that quest is over. In her new book, Vegan Mac & Cheese, Robin Robertson has over 50, yes, you read that correctly, OVER 50 recipes for this holy grail of food. The recipes range from the basic Mac & Cheese to more exotic tastes like Indian Curry Mac. If we want to add more veggies into our meal, there is an entire chapter for veggie loaded dishes like Buffalo Cauliflower Mac and Arugula Pesto UnCheese. Robin further elevates this classic food by taking it out of the casserole dish for such delectable creations like Mac and Cheese Balls, Waffled Mac and Cheese, and Cheesy Mac Muffins. Check out this recipe for
I wish I could give Vegan Paris a rave review, but unfortunately, I can’t. This is a great lesson in managing expectations.
Melissa Copeland, the creator of the blog The Stingy Vegan, has combined the ideas behind the TV shows “The Frugal Gourmet” and “30-Minute Meals” into her new cookbook, 30-Minute Frugal Vegan Recipes.
Vegan Comfort Cooking brings all of your favorite rich and hearty comfort foods to you plate.
Merriman Webster defines epic (adjective) as: extending beyond the usual or ordinary especially in size or scope. So, when a book has the word epic in the title, an expectation is immediately created that the book will exceed what is anticipated. Epic Vegan is the forthcoming second book by our friend and vegan superstar Dustin Harder, AKA The Vegan Roadie, and it not only meets our expectations, it transcends them.
We are thrilled to see how the vegan scene is exploding in Miami. Ft. Lauderdale is still lagging, but there are some good options there too.
The great thing about a chickpea omelette, much like a tofu scramble, is that we can fill it with what ever we have in our fridge. For this version, I used left over tofurky ham, scallions, spinach and violife cheese.
