Most Recent
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
For the Vegan Hollandaise Sauce: 6 ripe yellow tomatoes 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes 1 tsp. Dijon mustard Pinch of white pepper 2 Tbsp. white vinegar or wine vinegar 2 Tbsp. vegan margarine (try Earth Balance brand) 2 tsp. arrowroot mixed in 1/4 cup cold water • Preheat … Read more »
I Want Weekly Recipes and Lifestyle Tips!
Sign up now to get the latest cruelty-free lifestyle tips, news, and recipes e-mailed weekly.
This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with … Read more »
Breakfast
This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “Quick and easy, French toast was a favourite treat when we were children and we still love it today. Linda used the irresistible flavours of cinnamon, vanilla and maple syrup in her recipe and, when topped with … Read more »
Lunch and Dinner
Dessert and Beverage
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
