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Vegan Japchae (Chewy Glass Noodles, Not Mushy)
A bowl of vegan japchae is what I make when I want a noodle dish that works warm or cold, as a side or the…
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Vegan Croquettes (Crispy Outside, Creamy Inside)
Croquettes live or die by the potato mix, and most of the trouble starts with a mash that still holds water. My vegan croquettes begin…
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Vegan Pigs in a Blanket (Crispy, Not Soggy)
A tray of vegan pigs in a blanket is the easiest thing to bring to a party and the most disappointing when the dough turns…
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Vegan French Toast (Custardy Center, Crispy Edges)
For vegan french toast to taste like the real thing, the batter has to do two jobs at once: cling to the bread like a…
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Creamy Vegan Butternut Squash Risotto (No Cashews)
This vegan butternut squash risotto is creamy because of the squash, not because of a nut or coconut stand-in. I roast the squash, mash part…
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Creamy Vegan Rice Pudding (One Pot, No Eggs)
A lot of vegan rice pudding turns out either soupy or gluey, and the difference usually comes down to two things: how much liquid the…
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Vegan Babka (Soft Chocolate Swirl Bread)
This vegan babka is built around a two-stage cold proof. I mix a soft, enriched dough, let it rise for an hour on the counter,…
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Vegan Chipotle Aioli (Smoky and Creamy)
A jar of chipotles in adobo is the whole reason this vegan chipotle aioli tastes like something from a restaurant taco shop. The peppers bring…
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Creamy Vegan Cucumber Salad (No Watery Bowl)
This vegan cucumber salad starts with salt and a colander rather than the dressing. I slice the cucumbers thin, toss them with salt, and let…
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Vegan Horchata (Creamy Cinnamon Rice Drink)
A lot of horchata recipes lean on dairy for body, which is why so many of them aren’t dairy free at all. This vegan horchata…
