Veggs Benedict Florentine with vegan hollandaise sauce
So, yesterday was my birthday - another year older another year wiser, right?
When I read about the origin of the term Eggs Benedict, I had to laugh: Supposedly, Lemuel Benedict, a retired Wall Street stock broker, strolled into the Waldorf Hotel in New York City in 1894 and ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise." Apparently the maître d' was so inspired by the request, that he added it the menu, but substituted ham for the bacon and an English ...
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Swedish Meatless Balls
People that know me well, know I have a hard time making up my mind, especially when it comes to something like choosing only ONE dish at a restaurant! That's why it probably won't come as surprise to hear that way back, when I was quite a little kid and my mom asked me what I wanted to eat, my reply was "Can we have a smorgasbord?" You see, I've always been destined to live in Sweden.
But no, sorry, no smörgåsbord (the real Swedish spelling) of recipes today, only one - Swedish meatless ...
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Cashew ricotta and spinach cannelloni
When we think of Italian food, many of us think pasta (or yes, pizza, of course!). At first, you might not think that pasta would be an issue in a plant-based diet, but that isn't really the case. While normal, dry pasta is almost always 100% plant-based, fresh pasta contains eggs. I know a lot of people consider fresh pasta to be superior, but in many dishes that doesn't really need to the case, and well, dry pasta is a whole lot cheaper!
As a kid, I always loved ravioli. Ah, man it ...
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