These date and coconut bars are pretty amazing. I love pretty much anything with a streusel topping, and didn’t want to make the usual jam or fruit crumble. I had a package of dates in my pantry, brought them back to life by hydrating them in a little warm water, pitted them, and proceeded with the recipe. Eat them cold (personally, I just like them that way). They’re crumbly, remain moist when packed in a plastic baggie, and are not… Read more »

Pandan, or screwpine (lá dứa in Vietnamese) leaves are one of my favorite flavorings for Vietnamese desserts. You can find fresh, frozen leaves in the freezer section of an Asian grocery store. When blended and pulverized with water, then strained, it results in a bright, deep green juice, similar to wheatgrass juice. If you’re not familiar with this flavoring, pandan has a grassy, vanilla-like, coconut-y taste that’s paired very well with coconut juice and coconut milk. I love making my… Read more »

I never could eat a full baked potato, until now. It always seemed so, well, boring to douse each starchy bite with sour cream and cheese (both of which I do not eat anymore). Until this past winter, which, here on the East Coast, was a LONG winter, with lots of snow days (it got old after the third snow day). We’d venture out to the nearest open restaurant that had hot, baked potatoes, which were really good, and topped… Read more »

You’ll hear a lot of vegans gripe about how others will ask them, “Well, if you don’t consume any animal products, how do you get your protein?” They gripe about it because it’s SO EASY – a no-brainer, really, and if you include a variety of different plant-based foods into your eating, it’s really a non-issue. Let me just give you a little list of vegan, protein-providing foods out there – beans, legumes, lentils, nuts and nut butters, oatmeal, seeds,… Read more »

I really try to limit making this, because when I do, I tend to grab a spoonful of it every time I open the fridge. By the time I realize it, most of it is gone! Ack! So embarrassing. Even though I’m a newbie when it comes to vegan cuisine, I have found that everything I’ve taught in my cooking classes has been LEGIT with the vegan community out there. This cherry crisp, for instance. I taught this a few… Read more »