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
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.
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.
Spaghetti squash is one of of those vegetables that I buy and then stare at on the counter for weeks before actually using. Recently I decided to just have some fun with it and made Spaghetti Squash with Greens and Garbanzos. I used kale as my greens, but I really like the alliteration of Spaghetti Squash with Greens and Garbanzos. It sounds better than Spaghetti Squash with Kale and Chickpeas (garbanzos and chickpeas are the same thing).
Sweet Potato Doughnut Holes are a great treat any time of the year, but with the cinnamon and nutmeg, they seem particularly well suited to the fall.
Certain foods are simply made to go together. This Summer Quinoa Salad brings together 5 such foods: quinoa, mango, black beans, avocado, and corn.
The recipes in Vegan Yack Attack On The Go! are perfect for today’s busy lifestyle.
I took pieces of tofu, coated them in 11 herbs and spices, tossed them in the air fryer, and in 15 minutes had delicious, crispy, K(a)FT, Kentucky Airfried Tofu.
