Just because you’re a vegetarian doesn’t mean you can’t have pasta and meatballs any more! Fennel is the not-at-all-secret ingredient to make these easy, meat-free meatballs pop!
I attended my first Food Swap last weekend and met great people – and came home with great food!
Q: I don’t like zucchini but I have some in my fridge. How can I make myself eat it? A: FRY IT UP!
I revisited vegan muffins in this recipe inspired by mango chutney, incorporating mango, raisins, ginger, and curry powder for a mild but exotic flavor!
While I don’t think I’ll ever lose my love of the occasional Chinese food late-night delivery, being able to cook one of the staples any time I want is a great way to save money and customize it to my liking!
Cupcakes that taste like chocolate liqueur, with a hint of that alcoholic flavor, topped with a spread of very dark chocolate. Irresistible. Did I also mention that they’re vegan?