David Lee founded Field Roast after he discovered the Asian tradition of using wheat for protein. What we know today as seitan is known as mein ching, or Buddha’s food in Asia, and it has been around for hundreds of years. David was also inspired the European charcuterie tradition. Field Roast products are a blend […]
Dairy-Free Dessert Recipes by Pastry chef, culinary educator, and cookbook author, Fran Costigan. She is internationally renowned as the authority on vegan desserts. Her scrumptious creations lack nothing—except dairy, eggs, white sugar, and cholesterol. Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake… and eat it.
I’m sure that many of you, my dear readers, are already acquainted with a woman I am proud to call a very long time friend, the beautiful and compassionate Victoria Moran. Victoria has been vegan for over three decades, and like me is astonished and delighted beyond measure by the positive changes we see today. […]
Because chocolate, and because you just might need one more fast, fabulous, elegant dessert that everyone can enjoy, today I’m sharing a Chocolate Ganache Torte from my Rouxbe Essential Desserts Course. It’s perfect for the holidays! The thing is, vegan desserts are inclusive—and unapologetically delicious, assuming you have chosen a well-tested recipe from a talented chef. […]
Why do Jewish people eat fried Jelly Donuts and Latkes on Hanukkah? Well, the story of Hanukkah (or Chanukah) says that the oppressed Maccabees defeated King Antiochus’ mighty troops and reclaimed the Temple in Jerusalem. To celebrate, they attempted a ritual lighting of a seven-pronged Menorah candle, but there was oil for only one day. […]