And recently Jess has developed a tree nut allergy! I can’t imagine a worse fate right now, what with the cashew craze and my out of control almond butter lust. I know how she feels about raw onions and cilantro (not too good), and so I often come up with recipes keeping that in mind. One with dyed black pigtails and purple nail polish, but a sunflower all the same! Just a glowing ray of tofu light. This recipe, created in her honor, is totally fitting because she’s a lot like a sunflower. She has like 20 blogs, but you might know her from Get Sconed, where she’s been blogging for ever. She started Vegan Iron Chef and is one of the organizers of Vida Vegan Con. She is always creating something, always making the vegan community a better, more awesome, and more fun place. I can’t say enough about her amazingness! I mean, not just as a recipe tester but as a friend and as a person. One of my most favoritest testers who has been there with me from the very beginning is Jess Sconed. It’s a great way to get ideas!Īnd over the years, I’ve learned many of their quirks, likes, loves and allergies. I can ask if there’s anything I’m missing, anything they’re craving, or just any ingredients they need to use up. And there’s a happy medium in between.īut not only do testers test my recipes, they also give me inspiration. Some live in rural areas and harvest their own kale, while others lug huge bushels home from the farmer’s market on the subway. They all have different levels of experience, from beginner cooks to lifelong kitchophiles. Before a recipe gets to you, it has already been tested by a bunch of people, all over the world. Recipe testers are why my cookbooks work. Luckily, my sister and mom are included in their numbers, so all of my bases are covered. The most important people in my life are my recipe testers. The cookie is a session cookies and is deleted when all the browser windows are closed.Time: 30 minutes (not including sunflower seed soaking time)

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Sunflower for mac