Author: chefalice
For me, this is a traditional stuffing, but it occurred to me that “traditional stuffing” is completely subjective. Maybe you call it “dressing,” or make it with cornbread or mushrooms or sausages or all sorts of crazy things. Essentially, this is a pretty basic stuffing that you can doll up to your heart’s desire. My mom taught me this during the first vegan Christmas we celebrated together. I have outlined the recipe below, but I expect you to taste-test and add a little of this and a little of that until it’s spot-on to your liking.
A creamy custard makes a wonderful dessert and this vanilla custard is no exception. The tangy berry coulis makes it extra delicious.
A healthy summer refresher, this berry-laden ice cream doesn’t require an ice-cream maker, and it takes less than 5 minutes to make.
Craig and I once dined at a seafood restaurant that is well known for crab. We ordered the crab, and it came with a side of vegetable oil for dipping. I asked the waiter if I could have plain butter instead of the oil; I said I didn’t mind if there was an extra charge. He went back to get some, and when he returned he said that there was no butter in the restaurant; they used only vegetable oil. I couldn’t believe that a restaurant, especially a seafood restaurant, wouldn’t have any butter!
You’ll have the most success with these wraps if you make them in a nonstick pan, but please do not use a Teflon pan! My recommendations for nonstick pans.
The bright, vibrant colors of this spicy lamb salad really sing out, making it perfect for a summer lunch. The limes disguise the flavor of Thai fish sauce.