Banh mi is a Vietnamese sandwich, typically made with pork but since I was pescatarian for a few years before becoming vegan I’d never had the “real thing”. And yeah, it’s pictured with kimchi which is Korean, not Vietnamese, but I’ve been on a real kimchi kick after going to Franchia Vegan Café in the city. I could have very well served it with a simple salad, but to be honest I’m a vegan who doesn’t like salad. If you ever dare to make me one, it better be the best damn salad I’ve ever had. But I digress. You can serve this banh mi with fries, or whatever floats your boat. This can be made GF, so I will asterisk substitutes. And honestly, if you want to change anyone’s mind about tofu, this is the perfect recipe.
Continue reading “Tofu Banh Mi with Quick Pickled Veggies”
I made these chocolate chip cookie dough truffles on a whim for a potluck at my job, and they were all gone in a matter of minutes. The parents were amazed at how good they were, but I’m sure they secretly wanted to kill me because their kids devoured them and were subsequently hopped up on sugar for the rest of the night. #NoRagerts
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So my original intent with this recipe was to make eggplant rollatini, but it didn’t stay rolled so it magically became eggplant parm. Growing up, my family never breaded and fried eggplant rollatini, but roasted it with olive oil, salt and pepper instead so this is perfect for all my gluten free folks.
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