Michelle Cehn on Muck Rack

Michelle Cehn

(She/Her)
Oakland
As seen in: Plant-Powered People Podcast, World of Vegan, One Green Planet, VegNews, Libsyn, Spirituality & Health, Vegan-news.net
Hi friends! Ive moved, you can now find me at @MichelleCehn :)
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Articles

Tofu with Sizzling Peanut Chili Oil

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By Michelle Cehn
| World of Vegan
How long does this chili crisp silken tofu last? Chili crisp silken tofu is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. This dish is usually served cold or at room temperature, so there’s no need to reheat it. Can you make this chili garlic silken tofu gluten-free? To make this chili crisp silken tofu gluten-free, simply replace the soy sauce with gluten-free tamari and use a gluten-free chili crisp, since some brands contain wheat.
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White Bean Salad

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By Michelle Cehn
| World of Vegan
How long does this white bean salad recipe last? Store this hearty bean salad in a sealed container in the fridge for up to 5 days. Can you use different beans in this Italian white bean salad? You sure can! Other beans that work well in this recipe include Great Northern beans, navy beans, butter beans, and/or chickpeas. Can you make this recipe for white bean salad without oil?
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Mango Sticky Rice Spring Rolls

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By Michelle Cehn
| World of Vegan
While the rice is still hot and sticky from cooking, transfer it to a bowl and mix with ¼ cup coconut milk, ¼ cup cane sugar, and a pinch of salt. Stir until the sugar dissolves and the rice becomes creamy and lightly sweetened. Fill a shallow bowl or plate with water. Quickly dip a sheet of rice paper into the water until softened and pliable. Spread a layer of the coconut sticky rice across the rice paper, leaving a small border around the edges.
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