A classic vegan version of Sichuan-style Kung Pao Chicken (宮保雞丁) made with okara “soy curls.” Knowing that a dish like this can come from a waste product makes it that much more special. This vegan kung pao chicken recipe features… Read More »Vegan Kung Pao Chicken
Homemade hand-pulled noodles and crispy fried tofu tossed in a cumin-based chili oil sauce. This one is made to impress. This dish is my plant-based take on “Cumin Lamb Noodles” served at the New York City sensation Xi’an Famous Foods.… Read More »Cumin Tofu Noodles (Vegan)
Classic rosemary Focaccia that is perfectly crispy, golden-brown on the outside and light, fluffy on the inside. The best part: you don’t even have to do anything. Freshly baked Focaccia is the one of the closest things I can think… Read More »No-knead Rosemary Focaccia
Beautifully charred napa cabbage paired with a rich, umami miso butter. Suitable decadence for the humble vegetable, I’d say. Searing cabbage like a steak not only gives you incredible charred notes, but the intense heat locks up all those juices,… Read More »Seared Napa Cabbage with Miso Butter