Back in March I did a mozzarella demo at the New York City Vegetarian Food  Festival. The demo was taped by the show Italics. At jay astafa catering,   I use this everywhere for the menus that I create. This is a mozzarella  that tastes amazing in it's raw form and melted form. Recipe is in the  video below. One thing that is not clear in the video, is to use refined  coconut oil. You don't want your cheese tasting like coconut! I hope you  all try making this mozzarella recipe at home!

Back in March I did a mozzarella demo at the New York City Vegetarian Food Festival. The demo was taped by the show Italics. At jay astafa catering, I use this everywhere for the menus that I create. This is a mozzarella that tastes amazing in it's raw form and melted form. Recipe is in the video below. One thing that is not clear in the video, is to use refined coconut oil. You don't want your cheese tasting like coconut! I hope you all try making this mozzarella recipe at home!

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In our new series BuzzFeed Breakfast, we invite a chef to hang out and cook stuff. Then we show you how to recreate what he or she did.

In our new series BuzzFeed Breakfast, we invite a chef to hang out and cook stuff. Then we show you how to recreate what he or she did.

Roasted Garlic and Leek Soup. A delicious, warming soup that's subtly spicy and totally comforting

Roasted Garlic and Leek Soup. A delicious, warming soup that's subtly spicy and totally comforting

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Mexican Style Cauliflower Rice with guacamole - an easy & healthy, one skillet plant based dinner | Grain Free, Vegan, Gluten Free

Mexican Style Cauliflower Rice with guacamole - an easy & healthy, one skillet plant based dinner | Grain Free, Vegan, Gluten Free

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Slow-cooker German potato soup (kartoffelsuppe) | Jamie Oliver | Features
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NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

NYT Cooking: In this satisfying centerpiece dish from Chloe Coscarelli, the vegan chef and cookbook author, portobello mushroom caps are filled with savory lentil cashew stuffing, topped with a slice of tomato and fresh thyme leaves then baked until golden brown and bubbly. It is hearty fare that will surprise and delight everyone at your table.

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