Lobster Capellini with Lobster Cream Sauce (Dairy Free)

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Lobster is the star of this dish. The sweet, delicate flavor shines through all components– from the lobster cream sauce (made with cashew cream and a homemade stock, using the reserved lobster shells) to each bite of tender lobster meat. The angel hair noodles further elevate this elegant protein, and the result is… heavenly.

Asian Rice Cake Stir Fry

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Inspired by my favorite dish at Din Tai Fung, these are chewy Asian rice cakes with mixed veggies and sesame-fried tofu in a savory sauce.

Baked Crab Stuffed Mushrooms

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Dairy free crab dip stuffed into mushroom cups and then baked. Perfect bite sized appetizers and as easy as it gets to prepare. The key is to par-roast the mushrooms upside down before stuffing and baking so they release their moisture.

Lemon Artichoke Orzo

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Easy, flavorful, one-pan lemon, basil, and artichoke orzo. It uses mostly pantry ingredients and comes together in about 30 minutes. Serve hot as a main dish or cold as a pasta salad appetizer.

Vegan “Egg Roll” in a Bowl

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Shredded cabbage and carrots are seasoned with rice vinegar, toasted sesame oil, garlic and ginger. Topped with green onions and crispy wonton strips and kissed with sweet chili sauce. Healthy, flavorful, vegan and very straightforward.. this is simply unwrapped filling of an egg roll.