Almond flour isn’t something I use too often, but it’s a great ingredient. Since it’s just pulverized almonds, it isn’t a real flour that will absorb water and rise in… Continue Reading →
If your freezer is now stocked with bags of freshly-made chickpeas after my tutorial a few weeks ago, I can’t think of anything better to do with them than make… Continue Reading →
This orange tempeh is definitely the most authentic vegan substitute I’ve ever made for orange chicken. There’s layers and layers of delicious orange-soy glaze baked into thin strips of tempeh…. Continue Reading →
Three of my favorite flavor combos are chocolate and cherry, matcha and cherry, and chocolate and matcha. I figured I’d try putting them all together into one epic larabar-style date… Continue Reading →
It’s pretty much guaranteed that if you’re looking for a wild rice recipe, it’s going to have wild mushrooms too. Although, unless you’re hunting them yourself, “wild” mushrooms are pretty… Continue Reading →
Jackfruit! I can’t believe this is my first ever journey into the crazy world of jackfruit. If you’ve been living under a rock for the last few years, jackfruit is… Continue Reading →
“Boozy Frozen Margarita Cheesecake Cups” … do I really need to say anything else about this one? Layered on top of a raw date-nut crust, the flavors in this margarita… Continue Reading →
One of my favorite flavor combos in the whole world is buffalo + ranch, but this is surprisingly my first attempt at putting those two flavors together in one of… Continue Reading →
I posted a recipe last year for BBQ Potato Skins with cashew cheddar cheese and it was one of my favorite things I made all year. I got the inspiration… Continue Reading →
You may be surprised to see this classic junk food on a blog about unprocessed cooking, but ramen noodles really aren’t any less healthy than other types of wheat noodles…. Continue Reading →
