Jack McNulty 

@jackmcnulty
I cook...I write...I help others learn how to cook and live a healthy vegan lifestyle. Managing the VeganWeekly project, food/cooking instructor for many years, professional chef even longer. Living healthy and happy in Switzerland.

Today seems like a good day to bring this article forward…

Chocolate Stories

A new season emerges from the wet soil and comes into focus, while a few early participants awaken from their hibernation to dance beneath a late winter’s sun…

This is my cashew-based replacement for grated parmesan cheese – the acid in the mix is absolutely critical in creating something that tastes...well...like parmesan cheese.

If you want to give it a go, I used the following ingredients (with their ratios):

Cashew Nuts (93%), Nutritional Yeast (3,5%), Yeast Extract (2,5%), Potato Starch (2%)…

There's a distinct lack of ingredients when it's between seasons in Europe. Nevertheless, it is possible to create something interesting when marrying fall/winter ingredients, and giving them a facelift that yells spring. Example: Potato Gnocchi bathed in Spinach-Cream Sauce and topped with Roasted Hazelnut Crumble..

Story and recipe to be released soon…

I thoroughly enjoy those moments in my life when I can spend time in the kitchen and creatively create something that will give my food a serious punch of flavor. I recently worked on this dehydrated black olive, white miso, and rosemary crumble. It was a marvelous addition to steamed potatoes…

restacked

Just wonderful. A must read for the uninitiated.

Little Parcels of Happiness

The sun shines outside…there’s a slight suggestion that something is about to emerge from beneath the cold ground…trees are beginning to swell with immature buds…and suddenly, I find myself thinking about strawberries and rhubarb!

Strawberry-Rhubarb Compote

This comment made my day - thanks, Nico…

Please be sure to visit Nico’s work at La Yapa…

veganweekly.substack.co…

The stunning photos lead me to subscribe and get the recipes! I love making vegan beef empanadas, as they are a favorite of my kiddos, cheers!

I’m reminiscing on how I developed such a passion for Asian-style dumplings. My journey begins in dim sum restaurants on the outskirts of San Francisco’s Chinatown, then moves across the ocean to Switzerland where I’ve been patiently learning the art for many years. I include my take on Steamed Scallion Buns, known as Hua Juan (flower rolls) in this edition.

Little Parcels of Happiness

I share this sentiment, but Tom Cox writes about it in a way that’s much more entertaining…

Bafflingly there are still people out there in the world who think being passionate about nature is “kind of weird”. or “a niche interest”. These people have it all wrong. Nature isn’t some quirky sideline to the main business. It IS the main business.

A few of my pieces I’ve taken out from behind the paywall, in case you’ve not read them: