In this excerpt from her new book, Brigitte Gemme explains why we resist cooking and how to change our mindset to embrace this act of love.
vegan
Golveda Ko Achaar (Tomato Sauce) from Vegan Nepal’s New Cookbook
This addictive Nepali tomato pickle recipe cooks in a mere 15 minutes. Serve it with curry, pasta, tacos, pizza and more.
Cultured Cashew Cheese
This tangy cultured cashew cheese contains a handful of ingredients and like my sourdough crackers, tastes cheesy but contains no cheese.
Sourdough Discard Vegan Carrot Cake
If you’ve adopted a pet sourdough, you’ll need to find recipes for the discard you accumulate from feedings. This carrot cake makes your discard disappear.
Quick 5-Ingredient Coconut Buttercream Frosting
Frost cakes or cupcakes with this quick, 5-ingredient frosting made with a coconut butter base.
Sourdough Discard Vegan Chocolate Cake
Whether you’re new to sourdough or you’ve baked it for years, you can likely use another recipe for your discard, especially one for an easy chocolate cake.
Sourdough Vegan Pancakes
If you start a sourdough starter, you’ll want to find ways to use up the excess. These 5-ingredient vegan sourdough pancakes call for an entire cup of unfed sourdough starter.
Okara Brown Sugar Biscotti
Homemade tofu renders an astonishing amount of soybean pulp, or okara. Better make biscotti to avoid food waste. All for the cause!
How to Make Tofu (and Soy Milk)
Homemade tofu requires just three ingredients—soybeans, water and a coagulant—and a bit of planning ahead.
Milking Nut Milks for All Their Worth
Feeling guilty about making almond milk? Use this trick to double the amount you render. Still feel guilty? Pumpkin seed milk will assuage your guilt.
A Zero-Waste Vegan Thanksgiving Menu
Like all things zero waste, this menu requires a bit of planning but not that much. During a recent Instagram Live, I discussed tips for preventing waste at Thanksgiving—not just food waste but packaging waste also (read 18 waste-busting tips here). A few people asked for Thanksgiving dinner menu ideas, specifically for vegan dishes. I […]
Homemade Fresh Pumpkin Pasta
I had trouble coming up with a title for this post. If you google “pumpkin pasta” a pile of recipes will pop up for pumpkin sauces to toss with cooked pasta—and those do look delicious. But in this recipe, the pasta itself contains the pumpkin—and quite a bit of it. A Pumpkin by Any Other […]
Coconut Milk Made from Dried Coconut
I make my own coconut milk for several reasons: Store-bought coconut milk is packaged in either wasteful cans lined with plastic or hard-to-recycle and even more wasteful Tetra-Paks that contain plastic Many of these plastics contain BPA or a replacement that is just as harmful Store-bought often contains food-like and suspect ingredients Homemade contains only […]
Refried Beans
Homemade refried beans taste delicious, fill you up, cost little money to make and contain only a handful of ingredients. The taste of canned refried beans pales in comparison and I prefer that my food not come into contact with plastic. The epoxy that lines cans contains either BPA or a just-as-bad-if-not-worse replacement, such as […]