Vegan Nacho Cheezy Popcorn from Jason Wrobel

I’ve been spending the summer cooking my way through some of the awesome new cookbooks that have come out in 2016. One of my favorites is Eaternity by my dear friend Jason Wrobel. This book is extra special to me because I bumped into Jason at the beginning of his cookbook journey outside my local UPS store as I was mailing off the final pages of my first book. To see his dream realized 3 years later is a joy. His fabulous book contains 150 vegan comfort food recipes infused with…

Pomegranate Doogh (Yogurt Soda) from Yogurt Culture

Yogurt lovers: I've got a treat for you! Award-winning food writer Cheryl Sternman Rule (author of one of my favorite books, Ripe) released another incredible cookbook last year celebrating everything you can make with yogurt! The book, titled Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food is utterly fabulous. I've been wanting to share this book with you for over a year, but my overwhelming book commitments got in the way…

Green Tea & Avocado Skin Mask with the KitchenAid® Pro Line® Series Blender

"What do you use on your skin to keep it so smooth?" I get asked this question every week. While I maintain that you love your skin from the inside out by keeping hydrated; eating a diet rich in high-water-content foods like leafy greens and non starchy veggies, healthy plant-based fats, and antioxidants; getting lots of sleep; and staying out of the sun; using natural topical masks and creams does bolster your internal agenda. What we put on our bodies is just as important as what we…

Vegan Tofu and Bell Pepper Scramble with Massel

This tofu bell pepper scramble is so epic it will fool even the most devout egg lover. When I served this dish for my July 4th brunch, nobody picked that it was tofu, and when I revealed what was in the dish, my friends said they thought it tasted better than conventional scrambled eggs. So, I had to share the recipe with you. The secret ingredient that makes this recipe taste so incredible is the Massel vegetable broth powder mixed with an awesome combo of spices: onion powder,

Instant Vegan Pineapple Coconut Ice Cream with the KitchenAid® Pro Line® Series Blender

For those of you living in the U.S, I hope you had a fabulous July 4th holiday weekend. My mum, dad, sister, brother-in-law, and my niece and nephew have all been staying with us for the past 3 weeks, and we hosted a holiday party with our closest friends to celebrate their last day in America. I served this instant pineapple coconut ice cream, and it was the perfect refreshing treat in the hot L.A weather. This all-but-instant ice cream is so easy and so delicious. It takes less than…

Vegan Zesty White Bean Dip with the KitchenAid® Pro Line® Series Blender

As I announced in my post a few weeks ago when I shared the beet berry smoothie, I've signed on to be the global spokesperson for KitchenAid® blenders. You can read all of the details and my reasons for changing to KitchenAid in that post. In short, one of the biggest reasons for my change is that the new KitchenAid® Pro Line® Series blender is now the most powerful machine available, and certainly the best blender I've ever used. I'm incredibly proud to help bring the next generation…

Happy Hydrator Salad with Lemon Mustard Tarragon Dressing with Massel

I get a lot of emails requesting oil-free salad dressing recipes, and I always share a version of this dressing I'm sharing with you today. The best way to get an incredible decadent flavor and texture with an oil-free dressing is to blend broth, lemon juice, and roasted garlic. The broth and garlic give the dressing a rich creamy texture and divine flavor, and the lemon juice brightens and lifts the flavor and adds a nice mellow zestiness. To that base, you can then add any aromatics…

Vegan Beet Berry Smoothie with the KitchenAid® Pro Line® Series Blender

The next generation of blending has arrived! The new KitchenAid® Pro Line® Series blender is now available in the United States exclusively through Williams-Sonoma. I'm delighted to announce that I have signed on to be the spokesperson for KitchenAid® blenders. Yes, this is a very big change for me, and it was a huge decision that I thought long and hard about. When KitchenAid came to me over 18 months ago saying they had a high-speed blender in development I was skeptical. I already…

Kimchi from Amy Chaplin

I have been dying to share a recipe from Amy Chaplin's award-winning cookbook, At Home In The Whole Food Kitchen for over a year. I first fell in love with Amy’s incredible food when I repeatedly scoffed myself senseless on anything and everything on her menu at Angelica’s Kitchen in New York like an unapologetic addict with no intention of recovery. Last year, I was fortunate to cheer Amy on as she accepted the IACP award for her triumphant debut cookbook. I had pre-ordered a copy…

Creamy Pasta Maconara with Suncoast Gold Macadamia Milk

Have you tried the new Suncoast Gold macadamia milk? You must, because it is epic! And, the latest dairy-free milk is about to sweep the world. Macadamia milk is poised to be the next almond milk. People are going crazy for it! There are a few varieties hitting the shelves right now. I've tried them all, and the Suncoast Gold brand is the best by a mile. I was honored when this amazing Australian company asked me to be their spokesperson, and I've been overwhelmed by the response…

Vegan Scalloped Potato Bake with Massel

One of my favorite things to eat when I was growing up was my mum's scalloped potatoes. It was such a popular dish in the 80's! But, with gobs of cream, cheese, and butter, the original is not so healthy. My mum and dad have come over to stay for 5 weeks for the holidays, and I'm feeling nostalgic. This vegan version that I've created for Christmas utilizes a blend of raw cashews, onions, nutritional yeast, lemon juice, and broth to create a rich creaminess that is equally as…

Vegan Cream of Broccoli Soup with Massel

Happy holidays! I can't believe it's the week of Thanksgiving already! Where has the year gone? I am not complaining because I absolutely love the holiday season. I really enjoy entertaining, cooking for friends and family, and celebrating all of the wonderful things I am thankful for with loved ones. It is a really special time. This year, Scott's parents and his best friend Richard have flown down from Sacramento to spend the week with us. We have a lot of cooking and eating…

share

Google+ Pinterest

Subscribe

Menu
menu