Author Archive

The sauce in this recipe from Baconish by Leinana Two Moons is luscious and silky smooth, a wonderful and healthy interpretation of a traditional carbonara, which is loaded with cream and egg yolks. It’s so good you may want to lick the plate clean. Butternut Squash Carbonara with Bacon and

Jason Wyrick, the author of the best-selling Vegan Tacos, explores the magic of Mexico’s regional cooking in his newest book Vegan Mexico. Enjoy the exotic flavors of these diverse cuisines without leaving your kitchen! A leading authority in vegan Mexican cooking, Jason shares the core concepts for making authentic

Aquafaba by Zsu Dever hits bookshelves today! To celebrate, Zsu is going on tour. A blog tour that is! She’ll be touring the internet for the next few weeks, sharing recipes and offering chances to win copies of her book.   Here’s where the Aquafaba blog tour will be stopping: Cake Maker

The two most important aspects of a great waffle are crisp exterior and moist and fluffy interior. Classic Waffles from Aquafaba by Zsu Dever deliver big. To make great make-ahead waffles, undercook them by about 1 minute and freeze. When you’re ready for them, just toast and

There are a few fried cauliflower (gobi) appetizers offered in Indian restaurants. One of the most common ones is Gobi 65, a spicy fried cauliflower in a cornstarch and flour batter with curry leaves. This is a baked version of Gobi 65 from Vegan Richa’s Indian Kitchen by Richa

Polenta might not be the first grain-based dish you think of to season with ginger, but this easy and quick Spicy Ginger Polenta Bowl from Vegan Bowls by Zsu Dever is delicious. The ginger imparts its flavor to the polenta and the simple sauce complements the bok choy and

The bean liquid that we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous “aquafaba” can be used as an egg-replacer to make everything from French toast to lemon meringue pie.  

International Bacon Day is an unofficial holiday that has been observed on the Saturday before Labor Day since 2009. With the World Health Organization’s recent classification of bacon as a group 1 carcinogen, as well as the extreme cruelty that goes into bacon production, celebrating the day with

The delicate sweetness of leeks pairs wonderfully with savory bacon and a light creamy sauce in this simple but delicious pasta recipe from Baconish by Leinana Two Moons. Pasta with Leeks and Bacon Makes 4 to 6 servings Ingredients 16 ounces fettucine, spaghetti, or linguini 2 tablespoons olive oil 6

If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto from Cook the Pantry by Robin Robertson can be assembled and baked in just minutes. Artichoke Pizza with Spinach Pesto Makes 1 (12-inch) pizza Ingredients 1 pizza dough, storebought