Growing up in a part-Polish household, I knew what to expect come every Easter. In the days leading up to Easter Sunday, my family and I would start to gather and prepare the components of our meal: gołąbki (which is Polish stuffed cabbage), raisin cheese …
There’s nothing on a cold winter day quite like a warm bowl of soup. And though I know a lot of you would rather like to think of the spring days to come, I somewhat relish the indoor coziness that winter brings.
A lot of people enjoy going out on Valentine’s Day with their significant other. It makes a lot of sense-all the cooking and prepwork is already done, so you can just savor the evening with your partner.
What if I told you that the primary ingredient used to make a vegan egg substitute could also be used to make the easiest pizza dough on earth? That’s right, you can make delicious, perfectly portioned pizza dough using tofu.
Potatoes are often the love of a vegan’s life (like seriously, who doesn’t like potatoes?). In today’s Taco Bell-esque recipe, they are the star of the show.
I’ve probably mentioned plenty of times on this very blog how much I love sun-dried tomatoes. Just recently, I even posted a recipe for a sun-dried tomato muglet. Unlike that recipe, this one came right off the top of my head–but I enjoyed it so …