Tiny kitchen. Big, plant-based flavor.
Think that risotto is something meant for fancy restaurant tables? Think again! This caramelized onion risotto with vegan bacon is perfect for even the most casual of dinner tables. A comforting Italian classic, this risotto will warm your winter tables from now until spring!
Need a dessert that comes together in almost no time at all and disappears in mere moments? Look no further than this chocolate and toffee cracker bark! This toffee bark is a perennial holiday favorite in my husband’s family. I call it ‘disappearing toffee bark’ because of just how delicious and addicting it feels. The crack of the toffee, the crunch of the nuts, and the melt-in-your-mouth chocolate pretty much guarantee that this treat won’t last long. One bite and I am sure you will agree.
This delicious holiday food trend is finally coming to this corner of the internet! Woo hoo! It has taken longer than I hoped to put this guide together, but it is chock full of resources for making the ultimate vegan hot chocolate bombs. The best non-dairy cocoa mixes, resources for vegan marshmallows, the perfect chocolate to use for glistening shells, chocolate tempering- everything you will need to whip up your own cups of cocoa goodness.
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.
