Last night, we got together again! This gathering was a little more intimate, but we still had a great time! Together, we crafted some Smoked Salmun "Eggs" Benedict, and got to build on our skills from last time, because we used the same Cashew Hollandaise sauce to top off our brinner! All in all, the… Continue reading Let’s Make Brinner!
I like to think it was a success. First off, I want to give a big, huge thank you to everyone who took the time to come out last night and give me your (mostly) undivided attention while I talked about plant-based sauces. It was a blast. We gathered at my house, and I demoed… Continue reading First cooking class!
Ok, it's time to have the talk. The seitan talk. All you celiacs, you get a pass here, cause this is gonna be straight gluten. Seitan is basically "wheat-meat." It is made from a base of Vital Wheat Gluten, which is when they take regular wheat flour and wash all the starch out of it.… Continue reading Hail Seitan