Opera cake is a French cake made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and buttercream, covered in a chocolate glaze. Try Chef Linda’s vegan no-bake version inspired by the 2020 Golden Globe Awards.
Inspired by the 2020 Golden Globe vegan menu, Chef Linda’s Shiitake Risotto, Charred Brussels Sprouts, and King Oyster Scallops is a dish to make for people you love!
Tartare is used to describe a dish that is served raw, often made with steak or salmon. Try Chef Linda’s vegan Rainbow Tartare which takes this dish to a new level in taste, health, and beauty.
Serving up snacks for hungry Super Bowl fans? Try Chef Linda’s macho nacho taco bake. Full of protein and rich satisfying flavors…and surprise! It’s vegan!
These delicious skewers look fancy, but are deceptively simple to make – and they’re always crowd-pleasers. Using a combination of one jalapeño and half a habañero (or Scotch bonnet, if you’re lucky enough to find them) makes a medium-spicy dish.
This soup recipe was developed for a Thanksgiving cooking class when warming flavors and seasonal produce were top of mind.
These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending rolled oats in your blender until they resemble a fine flour.
This should be one of your favorite risotto recipes! Light, creamy, and full of fresh spring colors and flavors, it’s also vegan. While most risotto can easily be a scrumptious vegan food by using vegetable broth and eliminating the cheese,
These power balls are everything I love in a snack. They’re sweet but not cloying, packed with protein and fiber (thanks, sunflower seed butter and oats!), and super easy to whip up at a moment’s notice–you won’t even need to turn on your oven.
On a busy weeknight, sometimes you just need a quick 15-minute meal to whip up and get some food in your rumbling belly, ASAP.
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