WHEN I WAS A CHILD, I thought God was a large, powerful old man who lived in the sky—a bigger, stronger version of my father, but with magical powers. I imagined him handsome and grizzled, his long gray hair draped over his broad shoulders. He sat on a throne enwrapped by clouds. When he spoke, […] More
There isn’t a deli in NYC that doesn’t display these beauties in the window. Black-and-White Cookies are a cake-cookie hybrid with a smooth, glossy glaze. Try my veganized version and see which side of the cookie you like best! COOKIES 1¾ cups all-purpose flour 1 cup sugar ½ teaspoon baking powder ½ teaspoon baking soda […] More
This is my vegan version of America’s favorite cookie. With crisp golden edges, and soft, chewy centers, these chocolate chip cookies are nothing short of classic. I keep a batch of already-scooped dough in my freezer at all times in case I have unexpected guests or a sudden cookie craving. Ingredients : 2¼ cups all-purpose […] More
Note: The cookies will need to chill in the refrigerator for 8 hours or overnight before serving SHORTBREAD 2 cups all-purpose flour 1 cup vegan margarine ½ cup sugar ½ teaspoon salt FILLING ¾ cup canned coconut milk, mixed well before measuring 2 cups semisweet chocolate chips (dairy-free) ¼ cup sugar ½ cup chopped walnuts, […] More
Note: The cookies will need to chill in the refrigerator for 8 hours or overnight before serving ½ cup vegan margarine, melted 2 cups vegan cookie or graham cracker crumbs* 1 cup canned coconut milk, mixed well before measuring ¼ cup agave or maple syrup 1 teaspoon pure vanilla extract ⅛ teaspoon salt 2 tablespoons […] More
2 cups canola oil 12 (6-inch) blue corn tortillas Kosher salt 8 tablespoons (1 stick) unsalted butter 12 large eggs, lightly beaten Freshly ground black pepper Roasted Tomatillo Sauce (recipe follows) ½ cup plus 4 teaspoons crema, crème fraîche, or sour cream 1½ cups (6 ounces) grated white cheddar cheese 4 tablespoons chopped fresh cilantro […] More
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