In a Pickle

Pickling mustard seeds in the fridge makes a wonderfully rich condiment that my secret ingredient duos enhance perfectly

A photo taken from above of a dark, maple-y glass jar of mustard with visible mustard seeds and a small spoon resting nearby
Photos: Laura Vincent


Bowl of dry potato flakes next to a heart-eyed smiley face wearing a chef’s hat. Text: Instant mashed potato flakes forever.
Illustration: Summer Anne Burton; source: Shutterstock

The secret ingredient for more than you know


Bartenderly

‘It’s not 2020 anymore!’ We can all cheers to that with this festive, warming-yet-refreshing seasonal cocktail for vegans and our friends.

A cloudy, refreshing ginger-colored drink on ice, with a mint sprig and a lavender backdrop
Photos: Laura Vincent


Everyone deserves an absurdly fancy dessert on Christmas

A wreath made of stiff sweet white vegan meringue sits on a plate and is decorated with red berries and leaves
Photos: Laura Vincent


Virtual Serotonin

What a Babe!

4 people holding out cellphones in front of an illustrated pastel rainbow.
Design: Summer Anne Burton


Aquafaba Files

Lifehack: Use leftover chickpea brine to make yourself a giant tray of warmly comforting, crispy mini-churros. Enjoy.

A photo of a plate piled high with homemade golden fried churros, tube-shaped dough that’s dusted in sugar and cinnamon
Photos: Laura Vincent


Bartenderly

Whether your mood is best buoyed by booze-on-booze or caffeine-on-caffeine, we got you covered

A trio of cocktails photographed from above: one is in a martini glass w orange peel, one tall w foam, one dark on the rocks
L-R: Rum Hanky Panky, Black Velvet, Double Shift. Photos: Laura Vincent


What better way to view the world than with animals in mind?

A simple ink drawing of two round dogs staring at a small snail — with the first aphorism below printed underneath them.
Illustration source: Kamisaka Sekka (1909) via New York Public Library/RawPixel; design: Summer Anne Burton; aphorism: Laura Vincent


Aquafaba Files

This fluffy vegan ice cream doesn’t require an ice cream maker, nuts, or milk — but it does draw on the magical properties of aquafaba

A fresh scoop of deep purple berry ice cream from a carton of the same rich looking ice cream.
Photos: Laura Vincent


Cooking with fat, the vegan way

A plated of roasted parsnips, red beets, withered confited tomatoes, potatoes, and thyme.
Photos: Laura Vincent

Laura Vincent

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

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