I'm super stoked to be experimenting with making my own plant-based cheese products! This is the one category of dairy I find most difficult to go without. Most commercial plant-based products available near me are either highly processed, expensive or lacking in variety (or all three). But first, a note about the word "cheese".

The vegan application of this word seems to provoke a fair bit of argument from dairy consumers and...

With converting traditional tapioca pudding recipes that use whole milk and eggs to vegan recipes, there are generally two ways to procede. Use a nut milk and cornstarch (less fat and expense) or use a combination of nut milk and coconut milk (more fat, more expensive, slightly more rich in texture). I'm all about indulging for less $$, so I made the cornstarch version. I also reduced the sweetener just a bit becaus...

I adore asparagus! When it's newly harvested, I can eat an entire bundle without ever considering what to "make" with it. When I do think about preparation, grilling is my all-time favorite method... and grilled over charcoal, even better!

You can still enjoy this vibrant vegetable during most of the year, although it may not be quite as sweet. According to Harold McGee, world-renowned authority on the chemistry of foods and c...

One of the attributes of tofu that I love is its adaptability. You can give it just about any flavor profile you choose. Your only limitation is your imagination! The other thing I love is its bang for the buck. A 3.5 ounce serving of organic extra firm tofu provides roughly 120 calories, 12g protein, 5g of mostly unsaturated fat, is an excellent source of manganese, a good source of selenium, calcium, magnesium and phosphoro...

I'm beginning to love these gluten-free high fiber legume pastas. We understand each other now. I want delicious nutrient-dense minimally-processed plant protein ~ and this pasta wants to be surrounded by lots of saucy intense flavor... got it! 

This is red lentil fusilli - made with nothing but red lentil flour. Red lentils are softer and break down more readily than any other variety of lentils. Along with their beautiful co...

I adore asparagus, especially when I can eat it young and as close after harvest as possible. This is when it is most tender and sweet. According to Harold McGee, world-renowned authority on the chemistry of foods and cooking and author of On Food and Cooking The Science and Lore of the Kitchen, "Once harvested, the actively growing shoot continues to consume its sugars, and does so more rapidly than any other common vegetabl...