Fig Ice Cream
I’ve said it before, and here I am saying it again, because it’s true: figs are the sexiest fruit on the planet. Granted, I haven’t tried every fruit… Read More »
Zucchini Soup with Chives and Mint
Spring has finally come to Colorado—not that anyone living at my elevation would know it by looking at the chilly mist-covered mountains. The nighttime temperatures still occasionally dip… Read More »
Quickest, Most Delicious Tofu Dish Ever
I’ve never really been a great fan of tofu. After I finished writing Extraordinary Vegan, just out of curiosity, I did a search to see how many recipes… Read More »
Chiles Rellenos en Nogada
Living in Mexico from age two to twenty-one, I enjoyed chiles rellenos many times, with both meat and cheese fillings. Because my parents wouldn’t eat Mexican food, despite… Read More »
Zucchini Pappardelle with Corn Cream
I have a new cookbook coming out any day now, called “The Almond Milk Cookbook.” It’s the first book of mine that I’m conflicted about, but I’ll save… Read More »
Chocolate Bark with Pistachios and Pomegranate Seeds
I had plans for the family Christmas dinner. It was going to be a fabulous vegan feast, featuring some of the season’s truly remarkable fruits: pomegranates, satsuma tangerines,… Read More »
