Recipes | Cook's Gazette

Persimmon Salad

This was meant to be a refreshing course before the wedding cake. The components used here were persimmons,…

Iu-Luen Jeng, who has been featured previously in the Gazette, created Kim and Peter’s wedding cake. Instead of…

Photo by #Jennyleeisme Vegetable Shawarma is my vegan take on another dish from the Ottoman Empire. There are…

Saag Paneer aka Palak Paneer is of Indian origin and traditionally not a vegan dish. In my version…

I created the following recipe before I started cooking vegan. I now have modified it by using flax…

Imam Bayildi literally translates into “the priest fainted” because it is said that was the reaction of the…

Chachouka is a Moroccan dish that is usually served with eggs. Different Middle Eastern countries have their own…

Farinata, also called socca or torta de ceci, is made from ground chickpea flour. It’s a very simple…

This recipe, with its number of steps, is a project! You could cut the quantities in half, but…

Issue 19: Vegan Evolution