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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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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Cheesecakes are one of the few culinary delicacies that are actually easier to be made vegan than normal. With vegan cheesecakes there’s no fancy water baths or need to worry about the top cracking; it’s as simple as blending your custard ingredients in a food processor, putting them on top of some crust, and freezing…
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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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I don’t care who you are, mac n’ cheese is dang irresistible. Even shitty mac n’ cheese is pretty good. Have you ever had that one vegan mac n’ cheeze from the box? The one that you want to hate with every bone of your body but simply can’t because it’s just so friggin’ good?…
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You know what sucks? Deez nuts. Just kidding, these nuts are fire, especially when you throw them into a food processor for a couple minutes. We have evolved far beyond yesteryear’s peanut butter, and even further beyond yesterday’s almond butter. Enter the age of mixed nut butters. What are the rules? 1. At least two…
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