My version is stuffed with scrambled Vegan Egg, vegan mozzarella cheese, air-fried potatoes, but be creative. Add fresh herbs, some hot sauce, vegan faux meat, beans, jalapenos, etc. This is a great meal to recycle your leftovers in disguise, so no one would recognize them. Continue reading Air-Fried Potato and “Egg” Wrap
I absolutely LOVE a good risotto. If you follow my easy steps, you will never be disappointed, guaranteed. Continue reading Mushroom Risotto (and More) Made Easy
I’ve written about my maternal Great-Grandma Felicetta and her daughter, my Grandma Mary before. They were infamous for their Italian meatballs, strife with a plethora of animal products. It was a challenge to come up with a version that forsakes these ingredients without abandoning their amazing flavor and texture. It took a while to come up with this version; but as best I can remember (I haven’t had one of their meatballs in over 34 years—they have long passed away, but my father, Dutch by birth but Italian through osmosis, continues the tradition), this recipe absolutely fits the bill. Continue reading Great-Grandma Felicetta’s Italian Meatless Meatballs
Growing up, my Italian Grandma Mary would make these delectable and delicate cookies on what looked to me like a mini waffle iron. She would stand in front of that machine for over an hour, as each set of cookies (her “iron”, which I have come to know as a pizzelle machine, made two at a time” would cook the cookies in a minute flat. She’d then remove them to a cooling rack and sprinkle them with powdered sugar, and if we grandchildren didn’t snatch them before she got to do it, after about another minute or two, she’d stack them onto a beautiful ceramic platter.
Of course, her recipe, which she passed on to me, was not vegan, having eggs and milk in it. Also, they were made with your typical white flour. Today, I’ve been able to use my ‘veganification’ methods, and convert her heirloom recipe into the exact same, absolutely delicious, cookies that I so fondly remember, without any sacrifice, and now 100% plant-based, vegan. Continue reading Pizzelles
For dinner the other night, I made mashed sweet potatoes; and delightfully, we had leftovers, which begged the question “now what do I do with these?” Something fun, different, easy, and oh-by-the-way, an experiment. Thus, air-fried sweet potato tots. …… Continue reading Air-Fried Tater Tots
One of my favorite culinary techniques is working with doughs or all sorts. I think I probably have the most fun with focaccia dough because it is rather unlike most other doughs in that it is soft and wet. Rather than kneading the dough and punching it down, you instead do a sequence of stretching and folding the dough to develop the gluten followed by a sequence of what I like to call “playing the piano.
The lightness and airiness of the interior of the focaccia coupled with the crispiness of the crust and the toppings you select make for a delightful bread that rightfully can stand alone but also makes a great sandwich bread or dipping into gravy (either my Italian tomato gravy or Bolognese). Continue reading The Magic of Focaccia
Yes, BLACK BEAN brownies. It’s the black beans that make these brownies not only moist but more importantly, fudgy on the inside with a slightly crisp crackle-top. Make a double batch. These will go quickly. And they freeze incredibly well. Continue reading Black Bean Brownies
Looking for something different to make with the season’s bounty of apples. Here’s a quick and easy recipe that is a great condiment atop your vegan protein, any vegetable, as part of a vegan cheese and cracker plate, but also atop your favorite vegan vanilla ice cream. Continue reading Apple Chutney
Here’s the part we’ve all been waiting for! Assembling our Limoncello Coconut Cake so that we can follow it up by serving it up and savoring every crumb.