I got to join Jin Hirata, macrobiotic chef and a longtime contributor to VWJ, for a cooking class at Cookspace in Honolulu. Here’s the recap– and a recipe!
Using quinoa in a risotto is not traditional, but it is insanely good. This Quinoa Risotto features coconut milk, kabocha pumpkin and rich flavors from onions, vegan butter, and Parmesan cheese.
A mixed berry crumble is just a perfect spring and summer dessert (breakfast..?). Made with fresh berries and a simple crumb topping, you can’t go wrong serving this to friends all summer long.
Vegan Chicken Noodle Soup is a pretty amazing comfort food! I loved this simple recipe for a quick, cozy winter meal!
These incredible homemade flax crackers pair perfectly with the best hummus ever, and everything else in your pantry.