For better or worse, most of the traditional facets of high end luxury cuisine are off limits for vegans. Caviar, lobster, pate, cheese, and even many wines are all out for us. However, one that we can (and should!) embrace is the truffle. Truffles are small fungi
Read more →Last June I was in Cleveland (or rather the suburbs of Cleveland) for a weekend. While flipping channels in the hotel room, I saw an ad for some diner chain we don’t have out west. They were advertising their new burger, billed as “A big beef burger
Read more →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
Read more →I’ve made many a vegan mac ‘n’ cheese over the years, even some great ones, but they are complicated affairs using many ingredients to achieve an acceptable flavor. Traditionally making home made macaroni and cheese is very simple, essentially a bachamel sauce (milk gravy) with cheese added.
Read more →Recently, thanks to Daiya vegan cheese, I was able to cross another item off my dream food list: Vegan Mozzarella Sticks! That’s right, crispy, breaded, gooey, fried mozzarella sticks. This was pretty much the ultimate test for Daiya, and it passed with flying colors. You will need
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