I also have a belated question regarding that gazpacho... I remember reading that blending extra virgin olive oil causes it to turn bitter, yet the recipe calls for doing exactly that. I do remember one of the times I made it, the soup had a horrible bitter flavor, but I don't remember what olive oil I used that time or if I varied any of the ingredients (green onion in place of red, etc).
Great stuff! That Andalusian Gazpacho recipe is still probably one of the best things I've ever made. Thanks!
This looks great! Is it too much to hope that it could be veganized with good results?
Would this recipe need any adaptation to be made as waffles? (I don't recall mention of it in the article.)
I read recently about aquafaba and tried, too optimistically, to make an angel food cake, swapping the egg whites for an equal volume of aquafaba. It was a complete disaster! Looking forward to that lemon cake recipe that you posted an in-progress photo of on Instagram a while back!
Woohoo! Kenji's vegan month is like recipe Christmas for me!
Just curious -- why do you not recommend the Thug Kitchen book? I've contemplated buying it but haven't yet since honestly I rarely cook from cookbooks.
It's been a long time since an article on here was so riveting to me. Excellent!!
whoa oh here she comes, she's a bed eater...
why would a key lime pie eclair have lemon curd filling?
YES! these recipes sound great. i tried the plain vanilla one last summer for ice cream sandwiches and it completely beat any premade vegan ice cream i'd ever had. thanks!!
i've heard of a recipe that uses yuba fried to mimic pork rinds. i've always wanted to try it but have never known where to find it... hopefully my local whole foods will also have it! anyway, this salad looks delicious!
this sounds delicious!!
yes! i've made a dish before with favas, tomato, chopped yellow squash, and lots of lemon and cumin and olive oil. i bet tahini would be a really nice addition!
what a great article! and i second the wish for kenji to tackle a vegan fresh pasta in his vegan month!
this sounds delicious and reminds me a little of some pineapple lime jalapeño popsicles i've made before. team savory breakfast ftw!
recently i had tried a recipe for flour buttercream with the granulated sugar beaten with the fat. grainy in spite of beating a long time, and the recipe had the pudding added all at once. it never stopped looking broken.
last night though i made this recipe of flour buttercream, and it turned out SO well! perfectly smooth and light and not real sweet like american buttercreams, which i'll never make again. i made it lemon flavored with zest and juice making up part of the liquid, and put it between chewy ginger molasses cookies. thank you for the great recipe!
will there be a post/slideshow this year on your cookie swap?
going to try this with coconut milk cooked down with some sugar in place of the sweetened condensed milk. yum!
this is going to be my celebratory meal once the bf and i have our own place together again. i'd need my own kitchen for something of this magnitude. it looks great!!!
if i ever stop being vegan and am in NYC, you bet your ass i'm going to eat at the swine. i love this column!
this sounds a lot like the stuffing i make every year, minus the nuts and plus dried cranberries :) i can't wait!!!
san pellegrino pompelmo is the BEST! especially great with gin.
tea-and-syncope hasn't favorited a post yet.