Black Truffle Fettuccini with Silky White Wine Sauce (vegan)

Tomato and cream-based pasta sauces may get all the glory, but when it comes to personal preferences, Kim and I prefer light, butter and oil based sauces. Gasps! Just don’t tell the marketing gurus at Chili’s or Olive Garden, okay? Over anything, butter and oil based sauces are simply easier than alfredo or bolognese. They […]

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Vegan White Chocolate Fig Cheesecake with Cinnamon Graham Cracker Crust

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, […]

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Smoky Caramel Mushroom Tempura Bao (vegan)

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 […]

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Crispy Beer-Battered Panko Shrimp with Sweet Aromatic Soy Sauce & Sesame Toasted Cashews (vegan)

This dish started out as a quest to recreate Tasty’s “Double Crunch Shrimp,” in which shrimp is coated in a tempura-like batter, tossed with panko breadcrumbs, deep fried, and mixed with an Asian-inspired, sweet and salty sauce. Immediately after watching I thought “this could ttttoootttaalllyyyy be made vegan.” Per usual, I WAS RIGHT. Calm down […]

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