As you may know, I joined Rouxbe Cooking School as the Director of Vegan Baking and Pastry. For many months prior to launching the inaugural Essential Vegan Desserts course on November 10th, I had the pleasure of working with Wicked Healthy chef Chad Sarno, and chef Ken Rubin (aka Kencyclopedia). Chad is the VP of […]
Can These Be Dried Out Vanilla Beans Be Saved?
A couple of years ago I bought a big bag of fair-trade vanilla beans and used the seeds–a.k.a. the caviar of the beans–often and deliciously. Somehow, I forgot about those the remaining beans. This week, while I was doing my monthly pantry reset, this time with the Essential Vegan Baking Course in mind, as it’s […]
Vegan Vanilla Cookies: 1 Dough, Many Kinds
I tested vegan cookies last week, vegan vanilla cookies to be precise, and I did so with such determination it was as if I was practicing for a Great British Bake Off competition. I made vanilla cookies using vegan butters, both Brooklyn Buttah and Miyoko’s Kitchen Cultured Butter, and with extra virgin olive oil. These trials were ok, more […]
Vegan Brigaderios
I was glued to the TV coverage of the 2016 Olympics in Rio last week. Swimming and gymnastics have always been my favorites of the summer competitions, but this year I marveled at the white water rafting, volleyball, and pretty much everything else. So with Brazil, and Rio in particular, on my mind, I was thinking about […]
