This recipe is inspired by Joshua Weissman, who was inspired by Christina Tosi of Milk Bar, the pastry chef responsible for throwing nearly everything she had in her pantry into her brownies! The only difference is we’re throwing everything from our cabinets into blondies. Sigh… we always gotta be different some how. Don’t think I’m […]Read more "Our Final Recipe! || Vegan Everything Blondies"
Bolognese is a misunderstood dish. When you read the name, I’m willing to bet that images of your mom’s thick tomato sauce come to mind, and while lovely, that’s not bolognese. Put simply, bolognese is more meat ragout than tomato sauce. It’s a rich stew composed of mirepoix, red wine, tomato paste, broth, and of […]Read more "We Try to Make Bolognese Using Impossible Meat!"
If you’ve read a couple of our blog posts before, you’ve no doubt realized we have an obsession with Melt Organic butter. Okay, I know you’re probably like “is this some attempt to trap me with your brand partnerships? Because you’ll never get me! *evil laugh*” To which I say, hhheeelllllllll nnnooooooo! We want to […]Read more "Soft & Chewy Strawberry Marshmallow Cookies (plant-based)"
Let me guess, right now you’re thinking, “did he say… grape jelly MEATBALLS” with a big ‘ole question mark on your face? If so, please let me continue to perplex you, because things. get. weirder. A lot weirder. So much so that the other main ingredients in this sweet, velvety, and savory sauce are—wait for […]Read more "Caramelized Onion & Grape Jelly Impossible™ Meatballs with Refreshing Blood Orange Yogurt Slaw (plant-based w/ gf option)"
Are you scratching your head over the idea of shrimp and oats together in one bowl? Like “those are two things that should never go together?” I would say “let us explain,” so… let us explain. The combination of subtly bouncy *vegan* shrimp and creamy porridge makes for a killer breakfast. If the oats are […]Read more "Rich & Savory Oats with Orange Bourbon Shrimp (plant-based & gluten-free)"