Tip of the Week: Stocking a Vegan Kitchen (Pt. 3)

Over the past few weeks, I have been sharing what the essentials are in my kitchen! The first part was focused on grains and legumes, the second part was focused on baking ingredients, and this week I am focusing on spices. Spices are one of the things that I knew nothing about until around three…

Tip of the Week: Stocking a Vegan Kitchen (Pt.2)

I have started to do a series of tips based on what is in my refrigerator and pantry to help people new to veganism, people who are having vegan company, or just any seasoned vegan create a fully stocked kitchen with minimal space, and ingredients! This week, I am focusing on items used for baking….

Tip of the Week: Stocking a Vegan Kitchen (Pt. 1)

I have decided to do another series of tips. I have come across a lot of people who are trying to go vegan, who have visitors who are vegan, or who are just trying to incorporate more vegan meals into their diet. One of the many questions I get is “what kind of things should…

Tip of the Week: Supporting Local

I honestly never thought that local food would matter as much to me as it does now. Running my own small business has taught me to really appreciate that, though! I remember when I first went vegan, everyone was starting to get into the “eat local” and “everything organic” trends, and I really didn’t understand….

Tip of the Week: Working in a Tiny Kitchen

This tip comes after working between many kitchens with less than ideal space. I know there are a lot of people that cook out of small kitchens and not having space can be extremely frustrating. Over the past few years, I have cooked in my NYC apartment kitchen with less than 10 feet of counter…

Tip of the Week: Almond Pulp

First of all, almond pulp is the result of making homemade almond milk. After soaking and blending almonds with water, the mixture is strained through a nut milk bag, a fine chinois, layers of cheesecloth, or cloth towels. There is a pulp that remains, which is just the fiber from the almonds. A lot of…

Tip of the Week: Patience is Key

A lot of times I have a problem with being patient in the kitchen. More often than not, I really just want to get a meal done as quick as possible. I will cook things faster on high heat, or cut vegetables smaller so they cook quicker. Most of the time, I don’t have much…

Tip of the Week: Go Bananas!

This tip is very simple, but it always amazes me how many people don’t know what to do with brown bananas. During this time of year, I always find myself eating a lot of bananas. The problem is that I can never seem to buy the right amount. If I only buy a few, I…

Tip of the Week: Sleep on it

Over the years, I’ve always heard about people soaking their beans overnight. I actually wrote my very¬†first weekly tip¬†about the benefits of soaking beans. I seem to have a problem of little space and time, though. This tip is simple, but it is my solution to this problem. For starters, I only have two large…

Weekly Update: April 19-25

It has been such an odd week. I haven’t really been busy with dinners, but I have had a lot more dessert orders than I have had in the last month! It has actually been kind of nice. Until the last week, I hadn’t had a specific dessert order in a while, so has been…