The recipe for these coconut oil biscuits with mushroom gravy comes from The Complete Vegan Cookbook. Make them for your next brunch! Biscuits and gravy is a classic southern American breakfast, and it’s as comforting as comfort food gets. You’ve got soft, buttery biscuits split through their equator and then smothered in a thick and creamy pork gravy. It’s pretty heavy stuff, and it’s totally delicious.My first encounter with biscuits and gravy was on Rene’s and my first road trip together back in 2015. We drove from NYC to Austin and back, visiting a handful . . .
While thinking about which recipe to introduce you to The Complete Vegan Cookbook with, this rich vegan flourless chocolate cake seemed like a no-brainer.First of all, as stated in the title, this cake is rich AF. Using two whole bars of high-quality dark chocolate (I like Endangered Species and Ghirardelli brands here) plus cocoa powder in the batter yields an incredibly decadent, satisfying chocolate dessert.Secondly, it calls for just six ingredients and is super easy to make. You simply melt the chocolate in a double boiler, whisk it with the other . . .
Today is the day - a moment I’ve been waiting for for over three years! Natural Gourmet Institute’s debut cookbook, The Complete Vegan Cookbook, is finally out in the world! It’s been such a long time coming, I can hardly believe the day is actually here.Here’s some backstory...Several years ago, while I was still in the early days of being on the marketing team at NGI, the idea for a cookbook casually came up in a meeting. It made perfect sense for a 40-year-old institution, the country’s first plant-based culinary school, to have its own book. We just . . .
This gorgeous recipe for smashed new potatoes with peas comes from Yotam Ottolenghi’s latest book, Simple.Yotam Ottolenghi’s Simple was my favorite cookbook of 2018. Even before putting my hands on it, I was immediately drawn to the book because of the gorgeous cover, which features a wide-angle photo of a table set for a casual dinner party. This is what I imagine Ottolenghi’s everyday life to be - a rolling montage of festive gatherings with beautiful food and friends laughing around the table. Who doesn’t want to be a part of that?The Israeli-born, . . .
Need to use up leftover tahini? Make this vegan pumpkin spice tahini granola.The last couple of weeks have been really intense. Between starting several new work projects, booking our winter trip for earlier than planned, and hosting Thanksgiving, I've become exhausted and managed to have several emotional breakdowns in a span of a few days. It also doesn't help that Syracuse is already snowed in and we won't be getting any sunshine til April.I'm not sharing this to throw myself a pity party, but rather because you may be going through something similar. . . .
These chickpea chocolate chip cookies are the best chocolate chip cookies I've ever had. I know, I know, that's a pretty strong statement – especially considering they're vegan and gluten-free and not Alison Roman's internet-breaking recipe – but please try to reserve your rebuttals until after you've tasted them yourself.I've made upwards of 10 batches already, each time half-anticipating that, okay, maybe they're not as insanely good as I remember. And yet, each batch continues to reinforce my original belief. Plus, the sole fact that I've made them this many . . .
This addictively delicious chocolate hazelnut spread (DIY Nutella) from Clotilde Dusoulier's Tasting Paris consists of 4 simple ingredients: hazelnuts, dates, cocoa powder, and salt.There is a handful of foods that it's a crime not to taste when visiting Paris. These include but are not limited to: croissants, baguettes, macarons, as many types of cheese as you can get your hands on, croque monsieur (the crunchy broiled sandwich made with ham, cheese, and béchamel), steak-frites, and of course, the street crêpe. In Paris, you're never too far from a crêpe stand and . . .