This week, I’m sharing three of my favorite vegan shortbread variations that are packed with flavor, simple to make, have crispy exteriors and soft and…
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This week’s VeganWeekly continues my umami discussion. I explain how I elevated my standard vegetable broth to a new level by introducing plenty of…
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I’m jumping into breakfast this week…but not the normal ideas from a western point of view. The entire region surrounding the Mediterranean Sea is…
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This week, I offer three amazing recipes that have different cultural origins to demonstrate how I use umami broth in my recipes to develop complex…
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Last week’s newsletter explored why developing umami in food is important – especially in vegan cooking. This week, in part two of the series, I take a…
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This week, I’m beginning a multi-part series in looking at how to develop umami in food and why that’s important – especially in vegan cooking. This…
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This week’s edition explores how I make vegan custard recipes. I include recipes for Vegan Blueberry Custard Tart and my popular Asparagus and Leek…
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A summary of my work and what I’ve published during the past month on Substack, myfreshattitude.com and other independent publications...plus some bonus…
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This week’s edition is all about keeping those beautiful green colors of spring vegetables from fading into something less appealing. I’ve included my 5…
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This week’s recipes honor the tradition of ‘Pancake Day’ and explore different cultural variations of pancakes worldwide, I am offering my 3 favorite…
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This week’s edition explores how I make some standout and classic Swiss alpine food vegan. I’ve included my recipes for Älplermagronen, Capuns and…
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This week’s recipes are all about making the perfect vegan gratin. I share three delicious recipes featuring different methods of creating that perfect…
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