I have a couple ice cream scoops that I use for everyday. And a bunch that I got for testing when I did research when writing my ice cream book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites.) I’ve tried the ones with anti-freezing agent in...
One of the best (and luckiest) things I did in Austin for this year’s annual Herb Society of America’s annual educational conference was to order the grilled beans at Condessa Restaurant. It’s an upscale Mexican restaurant, just across the bridge from the hotel where the conference was held. It was slamming busy, but the...
I had seen multiple posts about making a vegan cheese-like sauce from cashew nuts. Normally they are raw cashews, soaked and then blended with water, aromatics like garlic and onion, and a bit of miso for that cheese-like fermented umami quality. (Umami is what is known as the fifth sensation of taste. When you...
