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…
Vegan
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…
Creamy, chunky taro makes one of my favorite wintertime soups, and with just 2 ingredients, plus some herbs, it’s hard to believe such a simple, vegetarian, and fat free soup could taste so rich, almost meaty… Is that weird to say coming from a vegetarian?? It’s all due to the…
Red bean, adzuki bean, 红豆 or 赤豆, whatever you want to call it, this sweet and velvety bean pairs with sticky rice to make a silky chilled dessert for hot summer days. In China it’s often served with a scoop of strawberry ice cream. You can do the same. Mom said when…
Pillowy soft steamed buns filled with a pop of sweet, toasted black sesame paste. Threw a cup of stone-ground whole wheat flour into the dough for extra nuttiness. Proofing your dough is the most important part. In addition to rapid rise yeast, this dough get a little extra boost from…
This time of year I always start thinking of China, intensely. The rains end in June and sweltering heat swoops in. I remember my aunt sitting on a small bench by the doorway one summer, trying to catch a breeze, sewing something, probably patching up one of my silk tanks.…