I love this carrot ginger dressing for Fall with its complementing flavors. Ingredients 2 carrots, peeled and chopped 2 shallots, peeled and chopped 1/4 cup chopped ginger 2 tbsp miso paste 1/4 cup rice vinegar 1-2 tbsp raw honey 2 tbsp toasted sesame oil 1/2 cup olive oil 1/4 cup water 1/2 tsp sea salt […]
Carrot Ginger Dressing Read More »
When I was in college, I didn’t turn 21 until my senior year. In order to get into the bars, I used to bake brownies for the bouncers on behalf of my roommates and me. The bouncers LOVED my brownies so much that they may have been willing to look the other way when we
“Lawbreaker” Brownies (Gluten-Free, Dairy-Free, No Refined Sugar) Read More »
For this year’s Jewish high holidays, I was put in charge of one dessert and one side dish (more on that to come). After polling Instagram, I settled on chocolate rugelach for the dessert. Since so many of my clients and friends don’t eat gluten or dairy, I wanted to make my version of rugelach
Chocolate Rugelach (Vegan, No Refined Sugar, Gluten-Free Option) Read More »
This isn’t my first rodeo, as we Americans say. I’ve come up with scone recipes in the past, including this one while I was living in England. I was inspired by the vegan scone recipe I enjoyed at the Egerton House Hotel, where we stayed in London. However, I had to make do with British
Proper British Scones (Vegan, Gluten-Free) Read More »
For the next recipe in the Betty Crocker Project, my friend Bari (@thegratefullplate on Instagram) came up with this vegan version of Betty’s rice pudding. If you’re not already a rice pudding lover, this may be the recipe that converts you, vegan or not. Serves 2, generously. Ingredients 1 1/2 cups almond milk 1/2 cup
Bari’s Creamy Vegan Rice Pudding Read More »
