You’ve probably heard of the amaretto sour. But aquafaba? This exotic-sounding ingredient may be foreign to you—no surprise, since it’s only been a thing for the past few years.
RECIPE: Amaretto Sour With Aquafaba
Published on
You’ve probably heard of the amaretto sour. But aquafaba? This exotic-sounding ingredient may be foreign to you—no surprise, since it’s only been a thing for the past few years.
I adapted and veganized Mom’s Zucchini Bread recipe posted by v monte on allrecipes.com. It is hands-down the most delicious zucchini bread I’ve ever eaten—incredibly moist with a toothy walnut crunch.
Want a super-simple recipe for dinner tonight? Or an impressive dish that will knock the socks off your houseguests who are arriving this weekend? Try Amy’s rich Shrimp Bisque recipe. You (and your fellow diners) will never miss the heavy cream part.
As with many food purchases these days, buying scallops isn’t as easy as, well, buying scallops. There are a couple of varieties available and it’s important to know the difference.
So you’ve eliminated cream and other dairy products from your diet and think you’ll never enjoy that rich, decadent texture again. Cashew cream to the rescue!
They’re a hot trend, but smoothies may not be so cool after all. Have you noticed? Smoothies are everywhere—prepackaged in supermarket fridges, on the menus of fast-food joints and coffee chains, selling like hot cakes at smoothie stores like Jamba Juice, and of course, getting whipped up in our own blenders.
The BLT—bacon, lettuce, and tomato—sandwich is an American classic. Crispy bacon, shredded lettuce, a thick coat of mayonnaise slathered on white toast … what could be better than that?
At first glance, sushi seems like the perfect seagan meal. With veggie-packed rolls, seafood maki (rolls), and plenty of dairy-free options to choose from, what’s not to love?
Amy, my Seagan Eating coauthor, wrinkled her nose and complained bitterly: “Do I really have to create a sardine recipe for our book?” There may or may not have been an expletive involved in her reply. Let’s just say she wasn’t a fan of the sardine.
I’m surprised by how many friends are afraid to prepare seafood dishes at home (including, at one time, my coauthor Lisa). Many of these people think fish should be eaten exclusively at restaurants, where someone else does the prep.