Making hummus at home should be considered an art form, especially when it comes to achieving the ultimate creamy texture. When you don’t have time to soak chickpeas overnight and cook them to the point of turning to glue, try this cheater’s version! We’re swapping out chickpeas for creamy cannellini beans and applying a tried and true technique.
Homemade preserved lemons are an absolute revelation. Preserved lemons are a staple in the Moroccan kitchen and make a wonderful addition to tagines and vegetable salads. Learn how to make them at home and then check out my cookbook recommendations for the ultimate guide for Moroccan recipes.
There are few things as satisfying as being in Paris during the wintertime and cozying up in a typical Parisian bistro to a warm bowl of pumpkin soup. Typical French pumpkin soup is made with French pumpkin, stock and cream. In my version, we’re shaking things up: we’re adding butternut squash, fall aromatics and cashew cream to keep things totally plant based!
A homemade cashew cream recipe.
It’s quick, easy and so versatile in the kitchen. Use this vegan, plant based, dairy alternative in both savory and sweet dishes. It works wonderfully in soups in place of heavy cream or milk. Sweeten it with maple syrup and vanilla to use as a drizzle on fruit or in your desserts. I hope you find as many uses for it in the kitchen as I have.