It is impossible not to love shepherd’s pie. This dish has become a staple in my home, but not the traditional kind with lamb filling, as you can see. My… Continue Reading →
I cannot think of a better way to celebrate the end of tea week on One Ingredient Chef than with a traditional Japanese dish called Ochazuke, which is essentially rice… Continue Reading →
BBQ sauce is terribly underrepresented in vegetarian cooking. Our culture seems to think that without meat, there is no place for BBQ sauce. What a tragedy! There are so many… Continue Reading →
Forget those heavily-processed mock meats – it’s all about mushrooms. Super versatile, super healthy, and with just the right texture, mushrooms are the original meat replacer. We’ve used them as… Continue Reading →
Last month, I posted a Cauliflower Alfredo Pasta Sauce and it was a major hit. That recipe has been viewed tens of thousands of times around the web and it… Continue Reading →
Here at One Ingredient Chef, we’re blurring the lines between pasta and salad. No, this isn’t a “pasta salad” per se, it is more like a salad that pretends to… Continue Reading →
Las Vegas is one of my favorite places to visit. I love the energy of the city. And the food… oh! The food. There are so many amazing restaurants that… Continue Reading →
Ah, real food. This is the kind of stuff that gets me excited. It’s so delicious, so fresh, so perfect for spring-time alfresco dining with lots of wine and great… Continue Reading →
I cook with cashews a lot. Not only are they delicious, they’re a vegan cook’s BFF. With a little cajoling, you can turn them into milks, creams, and cheeses of… Continue Reading →