Banish bland tofu by giving it the freeze. As the water-rich tofu freezes, ice crystals form and swell. When you thaw and press it, much of the water drains away, leaving space for marinades and a meatier texture. I thought this was a vintage hippy technique, but it turns out that Japanese and Chinese cooks […]
gluten-free
Chocolate Pudding with Oat Milk
This creamy chocolate pudding uses oat milk for dairy-free creaminess. I used to whisk up pudding nearly every week, but after going vegan none of the plant-milk options measured up. Then I tried oat milk, and it’s like old times! Actually, even better, because the pudding is healthier, kinder, and better for the planet. I […]
Spicy Sombrero Salad
This main-dish salad comes together in twenty minutes or less, using pantry ingredients and fresh greens. No special cooking skills needed and easily adapted to use what you have on hand. Get zing from the salsa, crunch from the seeds or nuts, umami from the beans and green onion, and sweetness from the raisins and […]
Almond Thumbprint Cookies with Jam and Chocolate
These quick, high-protein cookies combine three of my favorite flavors: shortbread, raspberry, and chocolate. Because they are wheat-free, dairy-free, and egg-free, they avoid many allergy and dietary issues. Their fat, protein, and fiber content makes them filling, so they work well after a light meal. This could be just the recipe you need to delight […]
Vegan Potato Adobo Tamales
Making tamales is a Christmas Eve tradition among many Hispanic families and other folks in the Southwest. We adopted it after Dora Stone showed me how fun it is with her ebook, Vegan Tamales Unwrapped: A Step-by-Step Guide to Savory and Sweet Tamales. I love discovering delicious new holiday celebrations! Vegan Potato Adobo Tamales are […]
Fat-Free Mushroom Gravy – Bonus Recipe
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