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...
Very versatile, fritatta shines with almost any vegetable. For inspiration, try some of these seasonal favorites: Spring - spinach and asparagus, Summer - tomatoes and eggplant, Fall - green beans and zucchini, Winter - swiss chard and mushrooms.
By Allison Rivers Samson
4 cups water
1 teaspoon salt
2 cups garbanzo bean flour
1 teaspoon olive oil
1 cup onion, quartered and cut into thin slices
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
Lately, I've been getting lots of questions about how to cook beans from scratch. Since it’s in the air, maybe you'd like to know too. If the only beans you’ve eaten have come from a can, a whole new world is about to open up for you!
First things first. Get yourself a good quality pressure cooker, a.k.a. your new best friend. My favorite is the electric Instant-Pot. I highly recommend it for its versatility (pressure cooking, slow cooking, and everything in between), ease,...
Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this vegan Praline Pecan Pumpkin Pie a dessert your guests will remember and request every holiday meal.
As a (recovering) perfectionist, it took years to perfect my pumpkin pie recipe. The secret turned out to be blind-baking the crust (baking it empty) and cooking the filling on the stovetop for a reliable, crack-free custard every time. Using two secret ingredients as thickeners (instead of the...
I have a confession. For over a decade, I’ve had a big secret about whipped cream that I’ve kept all to myself. As I’ve watched my chef friends toil over making vegan whipped cream with countless cans of coconut milk and loud stand mixers whirring away, I’ve been kicking back and enjoying my efficient and reliable method.
It’s just not right to continue keeping this secret, so I'm ready to divulge. The only problem is that my trick relies on...
Growing up I remember that adults always drank this thing called “Egg Nog” during the holidays. I was never quite sure what it was, but it had a unique yellow hue and a wonderfully spicy smell. One time I snuck a sip of my mom’s and thought it was one of the most interesting things I’d ever tasted, second only to the rum balls I helped her make (and occasionally tasted). I have yet to veganize the rum balls, but the egg nog, I am definitely working on. Most vegan...
Our family practices gratitude throughout the year. Just as many of us use New Year's Day to revisit and reinvigorate our life goals, Thanksgiving can be a good time to refresh our commitment to being grateful in our lives.
The intention of Thanksgiving is to give thanks, yet for those of us who care about animals, Thanksgiving can be a sad day. Did you know that 45 million beautiful animals' lives are abruptly ended just for this one day?
To honor their lives, we...
Traditionally, Passover has many elements which are not vegan friendly, but there’s always room for compassion. Even though I am not Jewish, I enjoy this holiday with my family in a fun vegan way. My husband was raised Jewish, and although he isn’t religious, Pesach provides us with the chance to celebrate Spring and something we both care deeply about: Freedom.
For those unfamiliar, here is a summary of the holiday, Passover, which honors the ancient Israelites and...
In the story of Hanukkah, the Jewish Festival of Lights, during the re-dedication of the Holy Temple in Jerusalem in the 2nd century BCE, consecrated olive oil that was enough to last for only one night, miraculously burned for eight nights. Hence the tradition of celebrating by lighting Hanukkah candles for eight nights and eating foods fried in oil like doughnuts and potato latkes.
Several years ago, we first tried Robin Robertson’s vegan potato latkes and LOVED them! Over the years,...
Horchata (pronounce it with a silent "h") is a sweet traditional Spanish drink made with rice, cinnamon, and vanilla. You can drink it hot or over ice, depending on the season. This version is warmed.
Spiced Vegan Horchata
By Allison Rivers Samson
6 cups unsweetened vanilla rice milk
2 cinnamon sticks
1/4 cup coconut sugar (or 1/4-1/2 teaspoon clear liquid stevia)
1 teaspoon ground cinnamon, plus more for garnish
1/2 teaspoon ground coriander
Want to know how it would feel if you moved yourself to the top of your priority list, could lovingly say "no" to what's not in alignment, and lived your life "on purpose?"