This satisfying alternative to traditional peanut sauce published in Nut Butter Universe by Robin Robertson, blends ginger, garlic, and sesame, to create a robust flavor combination that will have everyone in your family (including kids!) clamoring for more.
Noodles & Greens in Gingery Almond Sauce
By Allison Rivers Samson
12 ounces whole-grain gluten-free spaghetti or rice noodles
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
2 large bunches kale or...
Let go of any negative connotations you may have with the familiar cafeteria sandwich because these are Sloppy Joes, all grown-up! French lentils and a touch of smokey chipotle add just the right amount of kick to this gourmet version of a comforting classic.
Vegan Sloppy Joes
By Allison Rivers Samson
1 teaspoon olive oil
1 1/2 cups coarsely chopped crimini mushrooms
1/2 cup chopped onions
1/2 cup diced celery
1 garlic clove, minced
1 cup cooked French...
One of the ways our family saves money and time is buying in bulk. Not only organic dried beans, seeds, and grains, but also organic bananas. We buy them by the case and when they are at our desired ripeness (perfectly yellow and no brown spots for me, please), we peel and place them in large zip bags, storing in the freezer RTU (ready-to-use).
Frozen bananas are convenient for adding to our morning protein shakes and indispensable when a hot summer day screams for ice cream! With...
The produce department is my favorite section of any store, and especially our local co-op, BriarPatch. One day our then 7-year old daughter, Olivia, spotted a large aloe leaf and asked if we could make a smoothie from it. She wanted it so badly that she even offered to use some money from her birthday stash to buy it. How could (and why would) I say no to that request? Into our basket the aloe went and once home, the luscious leaf instantly became the inspiration for a delicious smoothie...
One of my favorite foods of all-time is quinoa (KEEN-wah). People often ask me what it is and how to prepare it so that it tastes good. In fact, the neighborhood kids come over and ask for my quinoa since they like mine best. I'll share all my secrets with you! First, there's much to share about this miraculous little seed. Yep, I said seed, not grain!
Quinoa is a seed that is:
As dairy continues to be exposed for its cruelty, contamination, and negative effects on human health and the environment, a wider variety of plant-based milks have become more available in stores. Convenience foods can be helpful and at times offer much-need shortcuts. When you're ready to step into a healthy, compassionate diet, homemade is worth the few extra minutes when you can swing it. In my kitchen, the more from-scratch dishes, the better! Plant-strong milks are no exception....
Recipe testing and development makes me feel a bit like a mad scientist. This one definitely stretched my creativity! After playing with several different meaty vegan ingredients for the steak, including tofu, tempeh, mushrooms, and yuba (similar to a super-thin pudding skin that's created when soymilk is made), the winner was yuba, for its chewy texture. Alas, its limited availability led me to settle on an equally delicious, yet more accessible tempeh version. If you're lucky enough to find...
Are those vegan meringues? Why yes, yes they are! Read to the end to learn about the history of this recent discovery and for the simple recipe.
As a vegan baker since 1997, I’m often asked how to replace eggs in recipes. The answer can be simple or complex, depending upon how precise you want to be with your baking (spoiler alert: I recommend precision).
I often use the analogy of a camera. One can use a point and shoot and get decent-enough photos, but to go from amateur to pro...
With all the creamy sauces, milks, cheeses, and nut-based dishes I've created in my two decades as a vegan chef, I'm often asked this question. The answer is ultimately, "no, it's not essential" though as with legumes, soaking does increase the bio-availability of their powerhouse of nutrients like high monounsaturated fats, protein, and trace minerals.
The basic method is to cover nuts or seeds with 2 inches of water and soak for the time specified in the image below.
Tired of burnt cookies even when you follow the recipe directions precisely? Can’t figure out why your oven times always seem a bit off? I have a simple solution for you! You may need to calibrate your oven.
As little as 25 degrees variation could negatively affect your baked goods. Too cold and your muffins won’t rise; too hot and your cookies will burn, or worse, your cake is baked hard on the outside yet raw on the inside. Not to worry, there’s an easy fix. Buy...
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