*vegan


There seems to be a common misconception that vegan brownies just can’t hang with the non-vegan variety. No longer. Take one look at these photos and there’ll be no doubt in your mind that these completely vegan brownies can go toe to toe with any delicious dessert. The secret? Coffee and applesauce.

INGREDIENTS
*topped with a seared scallop. Can you guess which five ways the chefs prepared the asparagus?




Ingredients (serves 2)
Sauteed Noodles:

Update: By request, we’ve add the complete recipe. Read on!
I think we’re all guilty of falling in to weeknight salad routines of leaf lettuce, vinaigrette dressing and whatever veggies we have sitting in the fridge. But switching up your salad routine can be as reinvigorating as it is easy. This beet salad inspired by Aziza SF is the perfect example of creativity without being overly difficult for the home cook.
To Make the Beets
Preheat over to 375 degrees. Coat a variety of beets in olive oil and roast in an open pan until a skewer or fork inserts easily into the beets, approximately 30 minutes. Let cool, then peel the beets with the help of a towel.
To Make the Avocado Puree
Peel 2 ripe avocados. Using a blender, puree avocados with about 1/4 cup of cream until smooth.
To Make the Pumpkin Seed Crumble (From Mourad Cookbook):
INGREDIENTS (serves 4-6)
To celebrate the launch of LUNA’s newest flavor Peanut Honey Pretzel and just in time for Valentine’s Day, Kali’s Kitchen crafted this unique pot de creme recipe that is sure to please the biggest peanut butter lovers out there.

Peanut Butter Pot De Creme Ingredients
Whisk everything but the egg yolks in a pot and bring to just under a boil (Be sure it doesn’t boil).
Whisk the hot milk liquid very slowly into the egg yolks. You have to go slow at first so you don’t cook the yolks.
Pass it all through a very fine mesh sieve.
Pour into your ramekins. Place them in a larger baking dish and fill halfway up the ramekins with hot water. Cover with foil and bake at 300. Check after about 20 minutes, and continue to bake until barely set. Overbaking could lead to a grainy texture. Chill completely before serving.
(*Can be made a day ahead if wrapped tightly.)
Pumpkin Seed Crumble Ingredients (From Mourad Cookbook):
Combine the panko, lemon zest and sugar in a food processor and pulse to mix well. Add the pumpkin seeds and pulse a few times to fully incorporate the seeds with the bread crumb mixture. With the processor still running, slowly drizzle in olive oil until the crumb mixture is a little damp. Spread it on a baking sheet and bake at 350 until nice and toasty. Approximately 5 minutes should do it.
(*The crumb topping can be made ahead if stored in an airtight container.)
To Finish: Sprinkle the crumble over the top of the chilled pot de creme and drizzle some honey over the top.
