These are the fastest Instant Pot apple turnovers you’ll ever eat. They come together in half an hour, from apples to filling to baking the puff pastry. Want a quick alternative to an apple pie this holiday season? You’ll definitely want to give these a shot.
November is my absolute favorite time of year. Yes, okay, it’s my birthday month (two weeks to go!), but it is not just that. November is home to Thanksgiving, my absolute favorite holiday. No gifts, no pressure. Just family and the food that warms our souls as we gather around the table. This month, I plan to take you through my must-have Thanksgiving recipes. And I would be remiss if I started with anything other than my ultimate Thanksgiving cranberry sauce.
“It is a truth universally acknowledged that a sourdough baker of any regularity must be in want of recipes to use sourdough discard.” I’m pretty sure Jane Austen said this, right? Or, something like that. Either way, when you bake a lot of sourdough it means that you have a lot of extra starter. I have been experimenting for a while now with different recipes (like these cookies and these incredible tortillas) to use it up. Since I am a complete and utter fool for anything breakfast related, I had to come up with a biscuit recipe, and I finally have! These fluffy sourdough discard biscuits are a great way to use up leftover starter in a way that everybody loves. Name me a person that doesn’t love biscuits. Bet you can’t!
Though I did not start eating carrot cake until adulthood (blame the picky-eater-phase that lasted for nearly twenty years), I have been hearing about carrot cake for as long as I can remember. It is my mother’s favorite cake, and it was the wedding cake that…wasn’t. For years and years I was told stories of how my mother desperately wanted carrot cake, her absolute favorite, at her and my father’s wedding but that it was not an option amongst the catering hall packages. Her dream died a second time when my now-husband and I chose vanilla funfetti cake over carrot. Sorry Mom! But here I make it up to her with my own take on a vegan carrot cake with tangy buttercream.
Need a quick, cheap dinner to throw on the table that will also use up those frozen veggies you stocked up on last March? Look no further. I’ve got your back with these simple, budget-friendly greens and beans, an adaptation of a traditional Italian recipe that is quick, simple, and sure to please.
When one dives into the world of sourdough baking and bakes with any regularity, we will inevitably wind up with jars and jars of sourdough discard. I see a lot of recipes all across the internet for what to do with the leftover starter that does not make it into beautiful, aerated loaves. More often than not, the discarded results lean savory (I’m guilty of this myself!) So for this week, I wanted to try something different. Something sweet. And when you are like me and order peanut butter by the five-pound bucket, you make oatmeal peanut butter sourdough cookies.
Every so often, I’ll go through a phase where I want to subsist on nothing but my favorite vegan cheese and crackers. This week has brought on one of those phases. I love a plain sea salt cracker that can stand on its own in terms of flavor, but also does not compete with whatever I am dipping into. That’s where these homemade whole wheat crackers come in. One day a few weeks ago when I was really crawling up my house’s walls, I was desperate for cheese and crackers but not quite desperate enough to brave the grocery store. Using what I already had in my cabinets, these crackers were the solution.
I’m leaning into my millennial tendencies today when I proclaim to the Internet that I love brunch. Perhaps it is partly a millennial thing, partly a “I -was-raised-in-NJ-diner-capital-of-the-universe” thing, but I truly love nothing more than a cup of black (gross) coffee coupled with a stack of fluffy pancakes or French toast. But here’s the thing I have long struggled with in plant-based cooking: vegan French toast is difficult! Every time I attempt to make it, it sticks to the pan and creates a bready, goopy mess. Earlier this spring, I published a recipe for vegan challah bread (which I also subsequently turned into challah cinnamon rolls) and no matter how many attempts I made, I could not turn it into successful French toast. But digging back into my Christmas morning memory banks, a recipe came to me: Vegan French Toast Casserole.
There has been a definite theme on the blog lately: I have not felt like cooking much. During a heat wave like the one I am currently experiencing here in one of the northernmost parts of the south, this is pretty normal. The sticky humidity saps everybody’s energy. At this very moment the dog’s tongue is practically on the floor and it feels as though there isn’t enough water on the planet to keep either of us hydrated. When the weather gets like this, I tend towards one-pot meals that require minimal effort. Because in tiny kitchen, turning on the stove for even a brief period of time heats up the entire house! This bell pepper and onion bruschetta is what I like to call a low and slow recipe: it comes together quickly and the heat on the stove does not get turned up too high. You get a quick, delicious, and filling meal without having to sacrifice all of the effort your HVAC is putting in!
For those of you that have been around the blog for a hot minute, you know that I have an interest in making my own pantry staples. But aside from challah bread, I have not ventured much into enriched loaves. Until now! I always thought you needed milk and butter to make light and fluffy sandwich rolls. I had tried making them with aquafaba (a la my challah recipe), without much success. But since making these fluffy, vegan sandwich rolls, I do not think I could ever go back to the store bought version.