We love green onion pancakes, who doesn't? My favourite recipe is by way of Serious Eats, it makes the flakiest pancakes.
Ottolenghi is one of my favourite cookbook authors. His recipes can be challenging initially because he requires ingredients you may not have on hand, but once you do, they are so worth it for the incredible flavour in each mouthful. This recipe for cauliflower steaks looks fantastic and is easily made vegan as needed.
His black pepper tofu is a winner in our house.
Does everyone love spiced nuts? We do! Another Ottolenghi recipe, but this one whips up in no time at all.
Back to Serious Eats, this site is such a great resource. Want to know the hows and why's and science of food? Then check it out. Their Techniques page is such a great resource.
The recipe on there for Toum has me very intrigued, it's the second time I have read about it this week! Have any of you made toum before? I have tried it in Lebanese cookery, but never attempted to make it, but it's on my list of things to make this month. I'll be hitting up our neighbourhood farmers market this weekend to get the garlic.
This cashew cheese is by far the best I have come across. It doesn't rely on nutritional yeast for its flavour, just probiotics and then let it rest on the counter. I added some flavouring to some of the cheese once it was done culturing but we decided we were as happy with it plain!