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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean classics reimagined plant-based — technique-driven
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Press excess water from tofu — crispy frying, better marinating
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean classics reimagined plant-based — technique-driven
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Press excess water from tofu — crispy frying, better marinating
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Gremolata. Combine lemon zest, garlic and parsley, mixing well. Set aside. In another bowl, combine oil, sun dried tomatoes, lemon juice and hot pepper flakes. Set aside. Cook pasta. Drain, reserving 1/2 cup of the water and transfer pasta to a serving dish. Pour sun dried tomato mixture over pasta and toss to coat. Add 2 tablespoons hot pasta water to Gremolata and pine nuts and toss to combine. Add salt and pepper and pour over pasta.