NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.
Ribz vegan ribs Mix dry ingredients: • 1 cup gluten flour • 2 tbsp. tablespoons nutritional yeast • 1 c. tablespoons onion powder • 1 tsp garlic powder ½ tsp • ground ginger ¼ tsp • ground white pepper Mix the wet ingredients: • 1 can (20 ounces) green jackfruit (green jackfruit) in brine or water • ⅔ cup water • 2 tbsp. tablespoons tamari or soy sauce • 1 tsp. tablespoons olive or sesame oil (slightly more for brushing the dough) • 1 c. tablespoons liquid smoke.
NYT Cooking: This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author. These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
Pasta Carbonara with Shiitake Bacon | Chloe Coscarelli - Vegan Chef