Chef Jade
I learned why certain ingredients were used in different regions of countries vs. others, why some dishes are served cold in Southern France vs. being served warm in Northern France, and the different ways of handling chopsticks in Japan vs. China. All these new experiences and knowledge made me so excited and I was bursting to share it with someone, so I thought the best way to do that was a blog. And that’s how Cooking With Jade was born. So, take a look around and let me know what you think!
March 1, 2024
Vegan Potato Salad
Inspired by: yupitsvegan INGREDIENTS 3 lb small red or yellow potatoes, or a combination cut into bite-sized pieces 5 kosher dill pickle spears
CONTINUE READING
March 1, 2024
Vegetarian Berliner Krapfen
(German Donuts) INGREDIENTS Dough: 2 Cups Flour All Purpose 1 tsp Dry Yeast 2 tbsp Sugar 2 Eggs 2 Egg Yolks 1/2 Cup Oat Milk lukewarm 2 tsp. Vanilla
CONTINUE READING
March 1, 2024
Corn Chowder
I love Corn on the Cob! Corn is so fresh during the U.S. summer seasons. I use it to make so many Vegan dishes, such as Corn Chowder, Cornbread, Corn
CONTINUE READING
