Author: chefalice

Because my husband, Craig, adores crème brûlée, I’ve made it numerous times, but one too many of those times I ended up curdling the custard. Also, I don’t have a torch, so when I tried to crisp up the topping, I put it under the broiler and often burned one edge because the heating was uneven. Which got me to thinking . . . I could break it down into easier steps and use crushed fat bombs for the topping. It’s all much simpler!

Raw vegetables provide more enzymes, vitamins, and other essential nutrients than cooked ones, and the combination of ingredients used here has a cleansing effect on the body. The spiralizer turns the vegetables into lovely spaghetti-like strands, which changes their texture—the root vegetables in particular taste surprisingly light and vibrant.

Lentils and mushrooms are both meaty, tasty ingredients that give this quick vegetarian dish depth and flavor. Use dried puy lentils instead of canned, for added texture.