I have quite an endearing history with eggnog. For one, it’s the first alcoholic drink I’ve ever tried and every year when November rolls around, I can’t get enough of this stuff. Talk about starting a sugar and alcohol problem at a young age. Pass the half gallon, pour me a glass, hand over the…
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Two of our biggest hits last year were our Cornless Bread and Cornless Cake, both of which mimic the pleasantly gritty texture of cornbread without any of the corn. The secret is sorghum flour, a whole grain flour that has a similar texture to fine cornmeal, making it a unique ingredient for those who try…
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Announcer: “It’s November! You know what that means. Tiiimmee… fffooorrr… Thanksg-” Me: “CHINESE FOOD.” Announcer: “No, I was gonna say Thanksgiving food. Who the heck craves Chinese take-out in November? None the less, who would be stupid enough to put that in their food blog this time of year?” Me: “I would! Aka someone who…
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In our last post I mentioned that we don’t know what’s in store for November, which is still 100% true. Most months we have all the recipes finished by the first week – yeah, not this month. Originally, we were going to make a bunch of Thanksgiving style recipes but… what if we still wanna…
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We saved the spookiest recipe for last – BLOODY SHIRLEY TEMPLES. Homemade cherry syrup in sparkling lemon lime soda. It’s easy, it’s festive, it tastes dang good, and it’s kid friendly, aka no alcohol! We’ll skip the detailed descriptions and food science for this one – it’s really just a fruit reduction in soda. We hope…
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It’s our last party favor before HALLOWEEN! I’ll neglect the fact that it’s the end of the weekend and you’ve probably had all your Halloween parties already… Ehem, anyways, you can still make these to get into the spirit on Halloween day, or make ’em for little ones running around your neighborhood, or you know,…
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This crepe cake is one of the most tedious things I’ve ever made. Side note: this crepe cake is one of the most rewarding things I’ve ever made. Third side note: if you thought making a couple crepes was hard, try making 15 crepes. Final side note: if you thought one crepe tasted good, try…
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Have you guys ever tried bao? If you have, I think you know why this is one of life’s most special foods. If you haven’t, the way I would describe them to the average American would be to say “bao are a type of bread, kind of like a hamburger buns, only they’re steamed instead…
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Kettle corn is one of those simple nostalgic treats often left in memories of big tin cans at Christmas time, but this sweet and salty snack is actually an easy treat that takes about 7 minutes to make – plus a little rest time. Its flavor is like a mix of caramel popcorn and regular…
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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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