Sprout & Pea

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.

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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: