This past weekend I was struck by a desire for brunch. Since crepes seem to be all the rage right now, and all of my non-vegan friends have been raving about all the creperies in the area, I decided crepes were in order. I’ve made crepes before,
After reading enough vegan cookbooks, they can start to all look the same. The endless parade of tofu scrambles, stir fries, and poorly constructed baked goods start to bled together. The Artful Vegan provides a refreshing selection of truly exceptional cuisine. Chefs Eric Tucker, Bruce Enole, and
Last fall, on a trip to Portland, I found a package of vegan imitation crab at Food Fight. Now I’ll stop right here and point out that “imitation crab” is very common, but typically is actually made from Pollock (another type of fish) so is obviously not
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, essential a bachamel sauce (milk gravy) with cheese added.
Satay is a popular street food throughout many Southeast Asian countries traditionally consisting of skewared meat that has been marinated and grilled served with a spicy (usually peanut) sauce. If you look arround online you will find a range of recipes, all claiming to be the most