Issue 19: Vegan Evolution
Chef Rebecca Purro authors this issue of the Cook’s Gazette. She tells the story of her transition to…
Read MoreChef Rebecca Purro authors this issue of the Cook’s Gazette. She tells the story of her transition to…
Read MoreI have dedicated the last 4 decades of my life to studying the culinary arts. Every major decision…
Read MorePhoto by #Jennyleeisme Vegetable Shawarma is my vegan take on another dish from the Ottoman Empire. There are…
Read MoreSaag Paneer aka Palak Paneer is of Indian origin and traditionally not a vegan dish. In my version…
Read MoreI created the following recipe before I started cooking vegan. I now have modified it by using flax…
Read MoreImam Bayildi literally translates into “the priest fainted” because it is said that was the reaction of the…
Read MoreChachouka is a Moroccan dish that is usually served with eggs. Different Middle Eastern countries have their own…
Read MoreFarinata, also called socca or torta de ceci, is made from ground chickpea flour. It’s a very simple…
Read MoreThis recipe, with its number of steps, is a project! You could cut the quantities in half, but…
Read MoreGarlic Naan Bread Creating vegan recipes has taught me some invaluable new techniques and introduced me to new…
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