These fluffy pancakes are a true crowd pleaser as they’re constantly requested by friends and family. And I absolutely love making them as it fills my kitchen with a lovely zesty aroma. Easy and quick to whip together, these lemon cardamom pancakes can be your new crowd pleaser too! It’s amazing how the squeeze of…
It’s unbelievable how simple this almond ricotta cheese comes together. With only 3 ingredients, watch the almonds blend with water and apple cider vinegar to create this unbelievably light faux ricotta cheese. Just like real ricotta, this vegan version can be paired with both savory and sweet dishes. I love adding a spoonful to my…
In Italian, pesto means to pestle or ground up. There’s no rule stating basil and pine nuts should be pestled to make pesto! However, it is the traditional way and it’s become a classic. As I always do with majority of my recipe, I decided to put a twist on the beloved classic. Arugula immediately…
“Pa-jeon” (파전) is a savory, pan-fried Korean scallion pancake that is crispy on the outside and tender on the inside. Eaten as an appetizer or snack, these scallion pancakes are nothing like the sweet, fluffy breakfast American pancakes. There are several different variations of these pancakes (“jeon”), but my favorite is with scallions (“pa”). A…
This oil-free homemade granola is filled with Mediterranean-flavored goodness. Instead of using olive oil or coconut oil, I use tahini which adds healthy fat and nutrients without losing that crunchy texture. The tahini adds a bolder nutty flavor, which is enhanced by the addition of toasted sesame seeds. The pinch of cardamom adds a hint…