The first bite of this vegan creamy blackened corn cavatappi felt like a revelation. Sweet roasted corn, a smoky-spicy blackened seasoning, and a silky lemony sauce made from silken tofu combine to create an unforgettable summer pasta. Tossed with cavatappi (or your favorite short pasta), it’s a simple, vibrant dish that works well for weeknights … Read more

There are two main natural methods for leavening dough. The most common today uses Saccharomyces, a cultivated baker’s yeast. The older method uses Lactobacillus bacteria in symbiosis with wild yeasts to create sourdough. Since commercial yeast makes quick work of wheat-based breads, sourdough has become less common because it requires more attention and care to … Read more