This basmati rice pudding - made with almond milk, whole grain brown rice, and coconut flakes - yields a creamy, fragrant porridge that's perfect for chilly mornings.Creamy rice is one of those comfort foods every culture seems to have their own version of. Congee, risotto, rice pudding, you name it - I love them all. Some people load theirs with nuts and dried fruit, some get theirs pre-packaged from the store; some people eat it for breakfast, while others reserve it for dessert.In my family, we have rice kasha (the Russian word for “porridge”), a sweet . . .
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 . . .
You know that “big pot of beans” meal prep guides always tell you to make at the start of a week? This easy chana masala is perfect for that. These fragrant, Indian-spiced stewed chickpeas are great over rice, spooned into flatbread with creamy avocado, topped with a crispy-edged fried egg, or simply served with fresh greens.Whichever route you choose, make sure there are scallions. Lots of scallions. They bring a brightness, bit of spice, and color contrast to the dish.This easy chana masala recipe starts with a sautéed onion, which gives the dish a . . .
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, . . .
These dreamy peanut noodles with shiitakes and miso are enveloped in a rich coconut cream sauce. They're perfect for speedy dinners!Confession: I’m obsessed with Deliciously Ella. It started innocently enough with her YouTube videos, but now I religiously listen to her podcast, stalk her on Instagram, and really wish I had her posh English accent, too.On a serious note, I love how she celebrates plant-based whole foods without preaching or being judge-y, and her recipes are ah-mazing. I love how unfussy and customizable they are, and we generally seem to . . .
This super simple kale with garlic and lemon calls for just a handful of ingredients and a few minutes on the stove.Much like cilantro, eggplant, and tofu, kale can be a polarizing ingredient. Just the word alone is known to cause convulsions for the green-averse among us. Kale… As in, “Oh, God, please don’t make me eat the kale.”This stems from the fact that when kale first sprouted onto the scene (pun intended), many of us assumed if was just another leaf we can sub in place of romaine or arugula. And boy, were we wrong.The thing about this beautiful, . . .
These vegan black bean burgers are a staple in my weeknight dinner rotation. They have a great meaty texture, are made with pantry staples I always have on hand, and keep well in the fridge for up to several days so they’re perfect for meal prep, too.If you’ve made or eaten homemade vegan burgers before, you know they can be mushy and, well... not very burger-like. These burgers keep their shape quite well thanks to one special ingredient: oats! That's right, regular ol’ rolled oats. Not only do they give the burgers structure, but they also amp up the fiber . . .