My recent trip to Hugo's for vegan soft serve ice cream (click here to read the post) inspired me to try and create some vegan ice cream of my own with Japanese sweet potatoes as the base.
San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.
Bored of the same eggs over and over and over again? Try infusing a little mexican into your breakfast. Taco meat + a lightly cooked egg and you'll be in
Steak Enchiladas made with thinly sliced steak, sauteed with onions and peppers, and topped with delicious jalapeno cilantro cream sauce and lots of cheese!
These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be sure the potatoes are tiny. And
Welcome spring--or vegetarian guests--to your table with this delicious main-course recipe that is destined to become a favorite for family and feasts alike. For killer veggie burgers, serve any leftover slices on toasted whole wheat buns with lettuce and spicy mustard. [LINK]Skip to main content
