Tiny kitchen. Big, plant-based flavor.
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.
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.
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.
It all started with a craving for some really comforting brunch food. Pancakes. Or French toast. Something I could luxuriate in over a cup (or four) of black coffee. Then a friend mentioned offhand that challah bread makes superior French toast. That was all it took. Though I had neither made challah before nor even had the inclination to make it, I set out to make the vegan challah bread that would allow me to craft the perfect French toast.
Armed with this Classic Challah recipe from King Arthur as my inspiration and guide, I set out on my quest. Would vegan challah bread live up to it’s eggy counterpart?
