I love this cashew based mozzarella recipe. It's gooey, flavourful, and a perfect cheezy topping on a vegan pizza. I first tried the vegan mozzarella recipe by Gaz Oakley. (Avant Garde Vegan) So this mozza has evolved from that recipe. I think the bit of liquid smoke I've added is great, it gives the cheese a little something extra. You could add more if you want it a bit smokier. It might seem like a lot of ingredients in this recipe at first glance, but once you have them all on hand, it comes together so quickly. Once the cashews are soaked, I can have it in my pan to thicken in under 5 minutes. 

I love these!!! Vegan & Gluten free pancakes. Made with 100% Oats, this is a breakfast treat you can feel good about eating. They aren't your typical fluffy pancakes, but I don't care because they are deliciously crispy on the outside and well, kind of like creamy oatmeal on the inside. It's best to eat them straight away to maintain the crisp texture. 

Another thing to keep in mind is that pancake batter made with oatmeal is best to cook right away as opposed to storing it in the fridge for later. This is simply because the oat flour will absorb a ton of liquid. You could always thin it out, but I haven't tested that to say how this would affect the recipe. 

This is a simple meal inspired by Spaghetti Aglio E Olio. Spaghetti Aglio e Olio is a pasta dish from Naples, Italy. It's definitely humble fare, but despite its simplicity it feels a bit luxurious to me. As far as the ingredients go, there's not much to it. Spaghetti, olive oil, garlic, chili flakes if desired, s & p. 

I sometimes (not always) like to add mushrooms and parsley to my spaghetti aglio e olio, perhaps that nulls being able to even call it spaghetti aglio e olio exactly, but it's my dinner and I love mushrooms, and I like adding parsley.  I also used multigrain spaghetti because I choose to eat whole grains more often than not. That is what is pictured in the photographs. I will say that in this instance, there is something to be said for using regular spaghetti. I think if you are making this for this first time, it might be nice to not use multigrain, I don't quite have the words...it just tastes best I think. Multigrain spaghetti is nuttier and regular spaghetti maybe allows you to fully taste the garlic and olive oil sauce as intended. If you want something authentic, don't add the mushrooms and parsley, don't use multigrain spaghetti.  

An important part of properly prepared aglio e olio is to cook your pasta until "al dente"
Al dente describes pasta that should still be firm when bitten. The term means "to the tooth" in Italian. 

When my friend Antonio was visiting he made this dish for me. He is from Ischia, an island off of Naples. He too is a chef and he gave me a different perspective of what properly cooked "al dente"  pasta means to a Neapolitan. I'm pretty sure most of us in North America would just think " it's under cooked", because that was my first impression when I took a taste. (I would have bet money that my version of al dente was the correct version) But then he started explaining this regional preference, and as I was munching away I  started to appreciate the toothsome-ness of the spaghetti I was eating. Don't worry though, this meal will still be delicious whether or not you shave a minute or two off your typical pasta cooking time. 

Serves 2

Yield: 8 brownies (1 loaf pan)
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OKAY these brownies are so good (and stupid easy) Peanut Butter replaces some of the oil, so in my mind that means they are healthier. They are super fudgy, chocolaty & vegan. This is the only chocolate brownie recipe I'm ever gonna need or want. I made them in a loaf pan, and it was the perfect size for a small batch of brownies. It makes 8 - 10, depending how big you slice em. This recipe is for all the chocolate lovers out there...and for me....because real talk... I'm probably not sharing the batch I just made. 

Bruschetta is a dish I haven't given much thought to. Probably because it's something I've really only had in North American Restaurants, where time and time again I've been underwhelmed or disappointed. Soggy bread, shitty tomatoes....we've all been there.

While my friend Antonio was visiting from Naples, Italy, we made and ate A LOT of bruschetta. There was nothing complicated about it. Day old baguette that we had made, a nice fruity extra virgin olive oil, tomatoes from the supermarket that were tasty enough, garlic, dried oregano, fresh basil & salt. That's it. It is the kind of thing that doesn't even really need a recipe. If you start with good quality ingredients you can't really go wrong. But I took notes so that I could share what we ate and enjoyed. Now that this simple dish is on my radar, I can guarantee it's going to be a staple meal in my home. A simple salad and a glass of red on the side and I'm in heaven. 

Although bruschetta is mostly associated with the tomato variety, it can be as simple as toasted bread with olive oil. The word comes from the verb bruscare, which means "to toast" (a slice of bread). Bruschetta started in Ancient Rome.  Think slices of bread toasted over a fire & drizzled with a batch of freshly pressed olive oil. Eventually it spread throughout Italy, and different ingredients were added regionally. 

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Serves 2 

​Ingredients:

• 1 demi baguette, I prefer thick slices of bread to hold up to the juice from tomatoes. 
• 1 1/2 cup (300 g) tomato, diced
• 1/4 cup (60 ml) good quality olive oil
• 1/2 tsp salt
• 2 cloves garlic, chopped
• 1/2 tsp oregano
• small handful of basil, chiffonade. 

Method:

1. Preheat oven to 425 F.
2. Mix together tomato, olive oil, salt, garlic, oregano & basil in a small bowl. 
3. Toast slices of bread until golden and crusty on both sides, flipping over once. 
4. Remove bread from oven. Rub with a piece of garlic cut in half if desired. 
5. Top with tomato mixture
6. Garnish with more basil, a sprinkle of oregano and olive oil. (black pepper if desired...I was told that in Naples it's not used so I didn't add it this time, but I do love black pepper).