Tag Archives: vegan

vegan-buckwheat-quick-bread

vegan buckwheat quick loaf (feat. Buon Gusto Farms)

Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste?  This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.

I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later.  I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.

Iiiiii’m so glad I did.

Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too.  I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs.  I actually prefer it now!  The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.

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teff snickerdoodle cookies (vegan & GF)

close-up-baked-snickedoodlesI’m having a hard time typing right now because every time I touch the keys that means I have to take my fingers off of these cookies I just made and oh. my. they’re so good.

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sweet-and-sour-radish-for-web

sweet & sour glazed radishes

radishes-with-heads-cut-offsweet-and-sour-radish-for-webIf any of you have ever dined at my home, you probably have eaten these before the meal.  They’re a surprising and creative spin on the traditional radish, but I cannot say I was the one who invented them.  I’m just giving you my spin on them.

You see, I got very lucky to be invited by the chef I was working for in France in 2013 to be one of the cooks who went with him to cook at a French dinner event at the Park Hyatt in Shanghai.  His version of sweet and sour radish was what we served with the venison filet mignons.

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vegan avocado alfredo w/ GK SKINNY PASTA

Admittedly, there are a few things that are just “less good” when in their gluten-free form.  Namely baguette (don’t get me started), croissants (so gersh dern hard to make GF), and fresh pasta.  The former of the two I have given up on completely tasting like their original, and the latter has not been far off at all when I make it at home.  But I have never, ever found fresh pasta in packaged form that tastes as good as the gluten-full version.

package-med-shot-skinny-pasta draining-skinny-pasta-stilleditedUntil now.

THANK YOU millions of times GK Skinny Pasta for shipping your fresh pasta to me.  All the way from Canada, specifically from Gabriella’s Kitchen, it arrived under a trove of dry ice and what tasted like love, because this is honestly the best gluten-free pasta I’ve ever had.

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vegan chocolate chip pancakes

I am delighted I asked you lovely things on snapchat what recipes you wanted me to make, because more than one of you said pancakes (were you conspiring?) and so, voila: here are some of the best pancakes I’ve ever had in my life, if I do say.  I will say so.  They’re oddly good.

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And surprisingly vegan and gluten-free.  Don’t say anything and the person you’re eating with probably won’t even know. 😉

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