One of my best friends from Culinary school is now on a strictly raw and vegan diet. Most the time I am in amazement of how she sticks to such a strict diet, but when I found out that she could eat things like raspberry cheesecake bars my sympathy quickly went out the door!
The secret to the creamy cheese-like texture and taste is the soaked cashews and the power of a good food processor. The longer you soak the cashews the creamier the texture. I recommend soaking over night, but if you’re not one to plan ahead then soak the cashews in boiling water for 1-2 hours. Read more
When I have left over chicken, the last thing I want the next day is chicken. This recipe is the perfect way to add a new bold flavor and completely transform your leftovers.
Curry always takes me back to my study abroad trip in Thailand. You know when people say that the Westernized versions of worldwide cuisines are dramatically different? They are completely right. No American Thai restaurant could have prepared me for the street food in Bangkok. When unfamiliar food becomes your basic diet, no matter how adventurous you are, I found that my whole group after week one would lean towards a dish that brought out familiarity and comfort to them. For me, this dish was the Coconut Thai Curry! Read more