When your friend gives you a bag of Dandies Pumpkin Marshmallows, you do something with them. Hopefully these ice cream sandwiches qualify as “something.” There’s quite a bit of nitty-gritty details on the what’s and how’s of this recipe, so uhh, let’s get to science-ing, shall we? First let’s talk cookies! This recipe is based off […]Read more "Thai Tea & Pumpkin Spice Marshmallow Ice Cream Sandwiches (vegan)"
WE’RE NOT OBSESSED WITH BOBA. YOU ARE. … Okay, we’re a little obsessed, but can you blame us?! We live in the boba mecca of the West, aka San Gabriel, California where there’s a tea shop on every main street’s corner. It’s only natural we adapt to the environment and form a low-key addiction. This […]Read more "White Chocolate Butterscotch Milk with Brown Sugar Boba, Dark Chocolate Drizzle, and Torched Marshmallows (vegan)"
The way you should treat vegan food is often fundamentally different than how you should treat conventional food. There’s a hell of a lot of ingredients that you automatically can’t use when making vegan dishes, which means you have to change the techniques used as well. There’s no natural plant ingredients that mimic meat, dairy, […]Read more "Vegan White Chocolate Fig Cheesecake with Cinnamon Graham Cracker Crust"
This is one of those recipes that’s more focused on flavor profiles, textural synergy, and all-out creativity than specific techniques or must-know science. Part of that is because we already have posts dedicated to bao and tempura, each with their own blurbs of geeky knowledge. “Well I didn’t read those!” you say? You don’t want […]Read more "Smoky Caramel Mushroom Tempura Bao (vegan)"
We’re often torn between posting “classics” VS posting some extravagant shit that has more in common with fine dining restaurants than vegan food blog fare. Our creative turn happened over time because we got tired of eating the same shit over and over again. You might be thinking “but you live in LA—the most diverse […]Read more "Perfect Vegan Chocolate Chip Cookies!"