Product Review: Shredded Vegan Mozzarella
Let’s face it: Some vegan cheeses are so bad even overworked dairy cows would bemoan their existence. Many packages boast,…
Category: Other Articles
Journey through my diverse garden of insightful compositions relevant to plant-centric cooking and cuisines.
How-To: Strain Yogurt
To me, the most difficult aspect of straining yogurt is having the foresight to do so. It’s a largely inactive…
How-To: Steam and Store Fresh Garlic
Is Anthony Bourdain in your head? I refuse to reprint scathing quotes from his memoir Kitchen Confidential: Adventures in the…
How-To: Make Roasted Bell Peppers
Gustatorily, home-roasted bell peppers are more flavorful than jarred. But making your own takes time and barely saves you any…
How-To: Emulsify a Vinaigrette
Salad dressings that needn’t be shaken and re-shaken are emulsified. To emulsify is to force two or more liquids that…
How-To: Whole-Roast Cauliflower
Whole-roasting cauliflower may be the key to adding this crumbly superfood to your weekly agenda – Or not, but in…
How-To: Pan-Toast Nuts (or Seeds)
I wish I could say I wasn’t internally laughing while typing this post, but alas… Firstly, yes, you may use…