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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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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“Thai basil pesto? What even is that?” There’s a lot goin’ on here, we know. To find the explanation you seek, you must calm your mind and let your tastebuds decipher the situation. Ahh yes, this dish combines a myriad of sensory stimulants to create a layered experience that’s filled with soft, chewy, and crunchy textures…
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Our first donut recipe is hands down one of our favorites. Why? Well, for one, it’s the result of excessive testing (we’re talking days, guys) and two, we take donuts seriously, so if they’re anything less than perfect, they ain’t gon’ cut it. They gotta be fresh, soft, pillowy, tender, and never, ever cake-y. Lord knows…
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What you’re reading is indeed a Mexican-inspired recipe by No Eggs or Ham. We don’t know how it happened either… actually, that’s a lie. It started with a visit to a local vegan pop-up by the name of Vegatinos who serves up large, flavorful, and indulgent Mexican street fare. After once again experiencing the joy…
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We’re gonna save the fancy descriptions and science-y talk on this one, because this dish speaks for itself. If you’re a sushi fan, you’ll love the flavors goin on here. Every element of savory, sweet, sea, earthy, and spicy conjoin to form a sensation that hits every node on your tastebuds. When that first bite…
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Your quest for perfect vegan donuts ends here. You’ve reached the Holy Grail. And no, we’re not just being cocky – we are serious donut enthusiasts who would never publish a recipe that doesn’t meet all of our nitpicky requirements for what entails a “perfect donut.” The road to this recipe was laden with numerous…
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Did you guys know Snoop Dogg is a cook? Like, one who’s mad good? “How good” you ask? Well, skilled enough to hold his own alongside Martha Stewart and even win a fried chicken battle against Alton Brown, which got me thinking “what’s this dude’s secret?” After a little digging, I found the key to his…
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Do you guys watch the show Atlanta? You know, the one made by Donald Glover? In the second or third episode of the first season, a couple of the main characters go to a wing spot in Atlanta, Georgia and order lemon pepper wings, but because the staff at the restaurant admires one of the characters…
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I’ve been thinking a lot about tofu recently, mainly about how bad of a rep it receives. That’s largely responsible for the way most restaurants treat tofu: cut it into big chunks and throw it into a soup completely raw. If somebody threw raw chicken into a soup, you’d probably have a bad impression of…
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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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Cauliflower wings are a staple in the vegan world. Not necessarily in the sense that vegans eat them every day, but in the sense that they’re a testimony that “we vegans also eat indulgent, fried bar food.” Because let’s be honest, we all have those select nights where we just want to pop into a…
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Taco Tuesday! Okay, yeah, today’s Thursday but whatever – there’s enough alliteration here to satisfy me. Have you guys ever had fried cod or tilapia tacos? Okay, me neither. But I have had a vegan version of cod tacos from this bomb taco spot in Orlando, Florida by the name of Tako Cheena. They serve…
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