Coconut oil and coconut cream affords these vegan dark chocolate treats all the creamy deliciousness of regular fudge, but without the dairy.Ingredients: 3 tablespoons coconut oil, plus 1 tablespoon for coating 2 teaspoons vanilla bean paste 3 ounces unsweetened chocolate, coarsely chopped 3 cups palm sugar 1 cup coconut cream […] More
Pumpkin Dinner Rolls – Eat With Your Eyes Ingredients: 2 1/2 teaspoons active dry yeast 1 teaspoon sugar 3/4 cup milk (lukewarm) 7 cups all-purpose flour 1 teaspoon nutmeg 1 teaspoon salt 1/3 cup sugar 3/4 cup oil 1 egg (beaten lightly) 2 cups pumpkin puree ~1 cup all-purpose flour […] More
This vegan fudge is made with sweet coconut dulce de leche, rich cocoa, fresh raspberries, toasted walnuts and a touch of rum with a hint of cayenne making them simply irresistible.Ingredients: 1¼ cups coconut dulce de leche ¼ cup coconut cream 2 tbsp rum 1 tsp cinnamon ½ tsp cayenne […] More
Breakfast Sausage and Peppers with Cheesy Eggs – Eat With Your Eyes Ingredients: 2 tablespoons Countryside Creamery Unsalted Butter 1/2 red pepper, sliced 1/2 green pepper, sliced 1/2 yellow pepper, sliced 1 large yellow onion, sliced 12 ounces Breakfast Best Pork Sausage Links 6 Goldhen Large Eggs 1/2 teaspoon Stonemill […] More
Use John Currence’s classic Southern gravy for smothering biscuits , with or without the fried chicken.Ingredients: 1/2 pound breakfast sausage 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 6 cups whole milk 1/2 teaspoon crushed red pepper flakes Kosher salt, freshly ground pepper Instructions: Cook sausage in a […] More
I get no greater satisfaction than knowing we’ve snuck some sweet potatoes and red cabbage onto the dessert menu at Vedge. This dish was originally inspired by a trip to the Czech Republic, where I enjoyed plum dumplings dusted in powdered sugar and served with vegan sour cream. Here, we […] More
This recipes makes 1-9″ cake.Ingredients: 200g Cream Cheese 140g Blue Cheese 100g Sugar 3g salt 2 each Eggs 1 each Egg Yolk 45g Heavy Cream Instructions: Preheat the oven to 300F In a standing mixer, cream the cream cheese, blue cheese and sugar on medium speed until very smooth. Stop […] More
These surprisingly light and flavorful corn fritters come together without the use of a deep fryer.Ingredients: 8 ears of corn, kernels taken off the cob (about 3-3½ generous cups total). You can also use frozen. 1 bunch of scallions, about 6-8, diced. Use only the dark green part in the […] More
Sweet Potato Wedges – Eat With Your Eyes Ingredients: 2 sweet potatoes (cut into wedges lengthwise) 2 tablespoon olive oil 1 teaspoon gochugaru (Korean red chili flakes, optional) salt to taste Instructions: Toss the sweet potato wedges in the oil, chili flakes and salt to coat. Place the wedges, skin […] More
Cod with Fennel and Orange – Eat With Your Eyes Ingredients: 2 (6-ounce) cod fillets 1/2 teaspoon kosher salt 1 cup thinly sliced fennel bulb 2 tablespoons dry white wine 1 teaspoon unsalted butter 1/4 teaspoon crushed red pepper 4 thyme sprigs 4 orange rind strips 2 garlic cloves, thinly […] More
Pork Medallions with Spicy Pomegranate-Blueberry Reduction – Eat With Your Eyes Ingredients: 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper Butter-flavored cooking spray 1/4 cup water 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted […] More
When I make a vegetarian entrée, it is always in the back of my mind that a minority of people eat this way, so I try to come up with things that are interesting and balanced for a vegetarian but that someone who does eat meat would find filling, or […] More
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