Plant-Forward Living with Rebecca Coleman
This discovery was life-changing. Life-changing, I say! Look, you guys. I try not to be basic. I really do. But sometimes, it creeps in. I generally avoid all things pumpkin spice, unless it’s fall and I’m baking and they actually contain pumpkin. I don’t watch …
For a Christmas gift this year, I got Samin Nosrat’s Salt, Fat, Acid, Heat cookbook. I have been in love with Nosrat since I discovered her on a cooking show a while back, and was tickled pink when she released the Netflix documentary based on …
One of the questions I get asked a lot, as an aquafaba expert (should I even be bragging about that?!?) is, can you make a sugar free aquafaba? The answer is, of course, yes. However, it depends on a few factors. If you’re using the …
Well, it’s officially summer here in Vancouver, though the weather seems to be a bit confused as to what season it is. However, July 15 is Blueberry Day, so hence today’s recipe. To add to the long list of why 2020 sucks, our summer has …
It’s almost July, and that means the start of #PlasticFreeJuly. Every year, millions of people all over the world (250 million in 177 countries, to be exact) participate in a challenge called #PlasticFreeJuly. The idea is, they make a commitment to banning the use of …
Pandemic cravings are weird. I think we can blame a lot of them on restrictions; like how I’m dying for an IKEA hot dog, because IKEA is closed, and hot dogs are simply not available. I can’t have it, therefore I want it. Real bad. …
Well if there’s one thing I love, it’s a recipe with a good story. The beginning of this story starts with me watching a new netflix cooking series called Nadiya’s Time to Eat (you’ll recall I made her Tortilla Egg Roll-Ups a couple weeks back). …
I mean, if there’s one thing I love, it’s mixing the savoury with the sweet. It’s fun to put ingredients in a dessert that you’d think have no right being there, and yet turn out to taste so good. A few months ago, I stumbled …
Friends, hello!! Yes, I’m still alive. I went underground there for a while, because, you see, I’m writing a new cookbook for y’all, and it is intense work. As much as I would like to believe that there is no limit to the creativity in …
I’m in the process of writing a new cookbook, and inevitably, when I get into recipe development, I start thinking about when I was a kid, learning to bake. For me, as a cookbook author and recipe developer, one of the biggest challenges is creating …