Veganization: Whoopie Pies
Before even leaving Maine, vegan whoopie pies went from nowhere in my notes to the top of my list of…
How-To: Cook Dried Beans, 2 Ways
I could boil sugar before I could boil beans. Though boiling sugar still gives me anxiety, boiling beans used to…
Flank-Style Vegan Steak
The best recipes come from testing others! After I reviewed four vastly different vegan steak recipes, I was ready to…
All-Purpose “Cheese” Sauce
Raw cashews annoy me. Their mild sweetness and creaminess have afforded them prime real estate in vegan pantries. Simply soak…
How-To: Caramelize Onions
There’s no rule saying a recipe needs 2 or more ingredients. With only onions, however, this post for slow cooker…
Recipe Review: Vegan Steak
I loathe tchotchkes. Rather, my favorite souvenir is inspiration – especially from restaurants. Thus, after dining at Monster Vegan in…
Slow Cooker Vegan Cobbler
“Slow Cooker Cobbler and the Case for Self-Rising Flour” sounds like a good short story to me! Once upon a…
Reverse-Engineered Product: Vegan Mayonnaise
I never wanted to do this. I never wanted to be that vegan blogger who tells you to make your…
How-To: Veganize Boxed Brownies
Boxed brownies shouldn’t be the next hardest thing after macarons, but in the world of vegan baking, they are. Why…
Savory Vegan Sheet Pan Pie
This is the kind of recipe I’d include in a portfolio for NYT Cooking, 177 Milk Street, or America’s Test…