This Vegan Chocolate Cake Recipe has been my favourite for over 10 years! It’s moist, decadent, fluffy and made with easy pantry ingredients so anyone can make this!

Make yourself a healthy rainbow of colors for your next vegetarian meal and topped with a creamy avocado lemon sauce.

Hello and welcome! I'm Jessica, a Certified Food Scientist and Certified Culinary Scientist. I'm also a culinary school graduate and a teacher at heart. I love nothing more than unraveling the science behind better, healthier cooking and sharing that know-how with my readers. A little background I grew up in the bustling cities of the San Francisco Bay Area. Northern California is a melting pot of various cultures and cuisines, and my curiosity and appreciation for food were embraced. My fondest memories consisted of weekend visits to Oakland Chinatown with the family to shop for fresh vegetables, roasted meats, and special

VEGAN BURRITOS: https://jessicainthekitchen.com/vegan-burritos/ These Vegan Burritos are packed with a super easy walnut meat, cheese, beans, seasoned...

Use your leftover proteins and veggies to make one of these no-cook, heart-healthy dinner recipes in 20 minutes or less.

Instant pot balsamic chicken yields tender pieces of meat and crispy skin. A balsamic vinegar and tomato reduction is drizzled on each piece of chicken for a savory sweet sauce.