If you guys haven’t already noticed, we have a thing for mac n cheese. I mean, let’s be real here, who doesn’t have a thing for mac n cheese? It’s basically America’s number one comfort food. Sorry french fries and hamburgers. Back in February we released a classic variation of mac ‘n’ cheese that’s also…
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Despite it’s flashy name and color, this cheesecake is a classic. It’s filling is rich, creamy, and sweet with the perfect amount of tang while the crust is crunchy, chocolate-y, and well, cookies and cream-y. The filling’s base is cashews, vegan sour cream, and boiled ube – a purple yam prominent in Filipino cooking. Don’t…
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Disclaimer: these aren’t really beignets. They’re beignet-like things. Things that are equally as delicious – albeit different – and wwwaaayyy easier to make than actual beignets, which are essentially yeast-raised donuts. These “beignets” are made by cutting pre-made puff pastry dough into 1 ½ x 2 ½ inch rectangles, deep frying them until they’re airy & lightly…
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This curry is based around one of the first curries I ever had: Thai Pumpkin Curry with Chicken. It was rich with coconut milk, tender with big chunks of pumpkin, chewy with pieces of chicken, aromatic with kaffir lime leaves & lemongrass, complex with fish sauce, and spiced with peppers from curry paste. Our curry…
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These muffins have all the qualities of a white girl’s favorite Fall product: pumpkin, sugar, and something that looks like it came out of a Starbucks pastry case. Who cares though? We’re on board! These muffins are fluffy, moist, hearty, and not too sweet, making them perfect for a quick breakfast or on-the-go snack! If…
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Happy Sunday! Sorry to interrupt your regular weekly program, but today, we’re getting our spooky party favors on! What’s vibrant green, best with a side of chips, and is typically gone within 5 minutes? Guacamole! This isn’t just the typical guacamole recipe though – anyone can mash up avocados, toss in some salt, and call it…
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This is one of those dishes that dances on the boundaries of savory & sweet. Like, is it dessert or dinner? Sure there’s chocolate, marshmallows, and caramel, but the crust is only lightly sweetened, the filling has hearty sweet potato slices, and the caramel is salted! Either way, its a dinner dessert thing perfectly suited…
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Horchata is probably my favorite daytime drink. Why? Because it’s creamy, sweet, laced with cinnamon, and no one judges you for drinking it at 3pm (although I won’t look at you sideways if you want to drink a milkshake midday either). If you’ve never tasted it – prepare your tastebuds for a life changing event.…
Read MoreWe’re. Getting. Spooky! That’s right, it’s the last day of September, which means it’s basically Halloween. I don’t know about you, but Halloween is definitely at the top of my favorite holidays. So, it’s time to celebrate, and what better way to celebrate than to create halloween-themed foods?! This October, we’re bringing you Goth-tober! As…
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Cinnamon rolls are quite possibly my favorite baked good of all time – sorry brownies. Soft layers of cultured dough, sweet cinnamon brown sugar rolled into a spiral, and an aroma better than any candle. Because it’s my favorite baked good however, I’m VERY picky about my cinnamon rolls, meaning four out of five I…
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If you can’t tell, we’ve been a little bit obsessed with vegan shrimp recently. Can you blame us? Its texture is spot on, it’s as versatile as regular shrimp, and unlike regular shrimp, you don’t have to de-vain it (you know, the act of removing its poop from its intestinal track). While we’ve been throwing…
Read More‘Tis the grand question, asked by many people I’ve come across in my life – mainly strangers – and the conversation usually goes something like this: Them: “So you’re vegan, huh? When did you decide to be vegan?” Me: “Yeah, about 2 years ago.” Them: “Wow, that’s a long time. How do you become vegan?”…
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Good bread pudding is like good french toast. It’s a careful balance of thirsty bread, rich custard, and just the right amount of cooking. Like all simple things, nailing good bread pudding requires a solid understanding of how each element interacts with each other. Let’s get to it, shall we?
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“Wait wait wait… WAIT. Did you just say “Viet-Cajun” followed by “Vegan Shrimp? Are you guys insane?! Like, I literally don’t understand food anymore – things are and are not at the SAME TIME. How can Vietnamese and Cajun food have any similarities… and… and… HOW CAN SHRIMP BE VEGAN?!“ Ahh, the food confusion of…
Read MoreWe did it. We’ve made it past the middle-point of September, and do you know what that means? It’s basically Halloween. And do you know what Halloween means? Candy. All sorts of candy; especially the ones you can’t eat (practically speaking, if you’re vegan) because it’s made using bugs, fish bladder, or various parts of cows…
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In my eyes, ramen is a complicated food. Specifically shaped noodles that are perfectly cooked, broth with such depth it’s almost impossible to tell what it’s made out of, and the right amount of the right kind of toppings that overwhelm neither the noodles or the broth, yet bring new flavors and textures into the…
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Tempura. You love it. You may get your sushi rolls coated in it. And you’ve probably never made it yourself. Obviously, this is a food best left to the professionals, right? Maybe, if you don’t like having fun at home or don’t like being able to coat whatever you want in tempura batter and frying…
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Typically on Sundays we share some post about our personal lives, new ingredients, or whatever else we feel like talking about, but this week we have something better – BROWNIES. Not just any brownies, THE BEST FUCKING BROWNIES that just so happen to be VEGAN, SUGAR-FREE, AND GLUTEN-FREE. “Too good to be true” you’re probably…
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Of all the things that people thought couldn’t be vegan AND good, I imagine beer cheese is pretty high on the list. That’s why I’m happy to report that this beer cheese is gooey, rich in beer flavor (and beer for that matter), stringy, lightly smoky, and intensely cheesy. I daresay it’s undetectably vegan too……
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“Two ordinary dishes. Two semi-ordinary humans. Going head to head in a battle of… toast? I’m supposed to say toast right here? Okay okay. Going head to head in a battle of toast!” “Aha, thank you announcer. Yeah, that’s right. Today, we have Kim and Ryan, a young couple living in sunny Los Angeles, fighting…
Read MoreHappy Sunday and happy September! The end of the year is just around the corner and it’s almost time to start thinking about what to ask Santa (aka your significant other) for Christmas. With that being said, it’s time to step up your kitchen game. This week’s post is all about five things Ryan and…
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Little words can describe this tart. It’s one of those recipes that was carefully concocted in my mind over the course of two months, each piece awaiting to be assembled into its rightful spot. We even got a pan specifically for this dessert – now that’s dedication to the cause. And it all started out with…
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So I recently caught word of one of the Ten Culinary Testaments and it goes a little something like this: “Risotto… is really hard to make.” WELL GUESS WHAT CULINARY BISHOPS, I DON’T BUY IT. You see, a strange thing happened when we made this risotto: it came out perfectly. On our first try. And…
Read MoreWe want to let you in on the thoughts that’ve been running through our heads the past few weeks. But first, a show of appreciation is in order. For a little over a year, No Eggs or Ham has been predominately focused on lectin-free cuisine, in which time this niche food scene has gone from…
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Combine alfredo, mac ’n’ cheese, and buttered pasta into one and this is what you get. Oops, don’t forget to wipe the drool off your phone screen. Here, we have al dente penne – we used white rice penne – in a thick, silky, and savory vegan cheese sauce made using full-fat coconut milk and…
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For some reason, making granola has always been an intimidating task for me. Maybe it’s because most granolas are pre-packaged, thus hinting “you can’t make this shit at home.” Well guess what: we did, and it’s really easy. Although, before we get to the “how easy it is part,” few successful things come without a…
Read MoreI hope your Sunday afternoon is going well. What did you start today off with? Two glasses of mimosas? A giant stack of pancakes? Or maybe even a book club gathering, followed by a plate full of cookies and cupcakes? I’m a simple gal – I just want my daily morning coffee and I’m set…
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In the same vain of Mexicali food (peep them nachos from three days ago), we present to you Jackfruit Chili Verde! It’s 100%… kind of… sorta… not really lectin-free. SORRY GUYS. In all honesty, I set out to make this a lectin-free dish but little did I know that tomatillos are pretty much all seeds; “roast,…
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These nachos are bursting with flavors that touch on each little tastebud & sensory node: savory, fruity, spicy, tangy, meaty, creamy, and cheesy. Combine all of these on one crispy tortilla chip and you have a mouth orgasm – wait, can I say that? Is mouth orgasm ok? It’s not? No problem, I’ll just use…
Read MoreWhat an interesting world we currently live in – you don’t have to meet people in person to get to know them anymore. If you’re a social media user, you’d understand that everyone gets to learn about each other virtually, but sometimes, what people put out on social media isn’t really the person that they…
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