To kick off Vegan Mofo this year I decided to tackle one of the most iconic French pastries: the croissant. Croissants are a yeast dough that is rolled and folded to form layers of butter and dough, like puff pastry or danish dough. The layers of fat
Although recently getting a little more attention, many herbs have been thought of as savory only ingredients and overlooked for their dessert applications. Lately basil has become my favorite of these culinary crossovers. Basil is in the same family is mint, but brings a more floral note
All year I always look forward to one thing in the summer time, and it isn’t a break from the constant cloud cover. There are few pleasures as great as a fresh, local, in season strawberry. They have, in fact, ruined strawberries for me the rest of
Those of you that have become regular readers may have caught on to the fact that I have a pension for deep frying. As part of my mission to make vegan food more accessible to the public at large, I like to offer a counterpoint to the
After finally getting around to making mochi I decided to take on my favorite dim sum dessert (mostly because it uses pretty much the same ingredients). Sesame balls (jin deui, Jian dui, or jen dai) are traditionally popular around Chinese new years but can be found year
