I saw Savor on display at the library and was immediately drawn to it, a collection of “rustic recipes inspired by forest, field, and farm.” So far I’ve made the homemade yogurt, cornbread, and this birchermüesli, all with great success. If you’re craving simple mountain fare, this book is for…
I made this chocolate avocado tart twice due to an abundance of summer avocados and because it was just that good. For a dessert that’s vegan, gluten free, and raw, it’s incredibly rich in taste and texture, somewhere between a ganache and a chocolate silk pie. Based closely off the…
There’s a whole cup of black sesame seeds in this gelato, which, aside from being delicious, is terrific for your hair. You toast the sesame seeds, then grind them to a fine powder. There’s also a spoonful of peanut powder, which is just finely ground peanuts, to enhance the sesame flavor.…
I’ve had this dessert every year since I came to America. A family friend always made it for Christmas or Chinese New Year, but a couple years ago she moved to California, so no more! After many reminders, my mom finally got the recipe for me. This cake is faintly…
These muffins are made with teff flour, a super nutritious little grain, and covered in crunchy maple pecans, with an almost custard-like crumb that makes them taste like sweet potato pie in a muffin. I don’t know the shelf-life of these muffins because I got a text the day after…
From top to bottom, we’ve got a tart, jammy blackberry layer, a cashew cream layer, and a rich, dense brownie bottom layer. 100% vegan and almost raw. The only cooking we’re going to do is quick-jam some frozen blackberries, but first, two things. One is that these are really great…