This is a great dish that can be easily made from leftover risotto.  You'll find that risotto turns into a sticky blog the next day, so risotto cakes are a great transformation to an elegantly recycled meal. And, of course, this meal is vegan and gluten-free. Risotto Cakes 4 cups of cooked risotto (cold) olive oil for the pan and extra for drizzle on the cakes 1 teaspoon of Earth Balance spread Work the cold risotto w...

I make a lot of dishes that call for cream and I substitute with the usual suspects such as soy, almond and rice milk mixed with thickeners to get to a good cream consistency.  They have all worked fine and I am happy to use them.  But to be honest, my favorite non-dairy cream that I can just use directly from the carton is Mimic Creme, which is both dairy-free and soy-free.  For everyday dishes I use the unsweetened version made of ...

Winter makes me crave warm and creamy soups.  Years ago I had a tomato soup recipe that required my time enslavement and then a wait period of simmer that by the time the first spoon went in my mouth I was so hungry that I scarfed the soup down without actually enjoying the taste. After experimenting with fresh tomatoes, and pomi tomatoes and all types of tomatoes, I found a recipe that calls for fire-roasted tomatoes that are full of ...