Artichokes are my favorite vegetable and this is in part because I grew up eating them with my mom’s delicious mayo, shallot and lemon sauce — a sauce that doesn’t exactly add any health factor to this beautiful, nutritious green vegetable. I’ve attempted a variation on the sauce in the past using Greek yogurt but it just wasn’t quite the addictive sauce that I grew up with. Trying my best to get back into a healthy eating routine, when I found myself craving an artichoke tonight, I decided I would pick up some vegan mayo to make the dipping sauce with. To my surprise, there was only one brand available on the shelf at Whole Foods and the list of ingredients were endless and foreign to me. I put it down and decided to try to make my own vegan mayo.
A few weeks ago I had an incredible vegan meal at a little spot right around the corner from my old stomping grounds in the West Village. I was equally excited to be dining in the old hood as I was to be sharing a meal with some of my favorite people. The delicious food was a bonus and served as a little inspiration in my own kitchen. My friend had raved about Blossom for some time so I decided it was finally time to see what all of the fuss was about. Among a table of unique cocktails, pizza that you would never know was vegan, and many other knock your socks off dishes, stood my favorite plate of the night — their vegan risotto. A few weeks later, I decided it was time to attempt making the vegan risotto myself. Read more:
I’m a bit of a Pinterest addict these days. It’s become an incredible source for discovering new recipes and recently I came across quite a few different pins for vegan cookie dough– needless to say, my curiosity was piqued. On the same night that my friend came over for a veggie pasta cooking lesson, I decided that I would also throw this super simple sweet snack into the mix, both to prove to her how easy it can be to make dessert, and to curb my chocolate craving. Read more: