Warming Chai Milk Tea (plant-based, gluten-free)
Making myself a warm cup of chai milk tea feels like such a beautiful act of love and self-care. I hope it nourishes your body and soothes your emotions.
Baked Lemon Tofu “Fish” Bites (plant-based, gluten-free)
I’ve been making baked tofu for a while. This time, I tried finishing it a squeeze of lemon, and was surprised to discover that it tastes pretty close to fish, like a fish & chips kind of deal.
Torta de Miel Negra (plant-based)
If you were in Paraguay right now, you might come across a version of this not-overly-sweet cake made with molasses. It’s very moist, simple, and goes nicely with a scoop of ice cream or a smear of jam.
Caribbean Roasted Cauliflower (plant-based, gluten-free)
It’s winter in Canada, so I thought we could use a taste of the islands. This roasted cauliflower is smoky and delicious, paired lovingly with a herby, spicy dipping sauce.
Spinach Mushroom Quiche (plant-based)
A savory breakfast is a nice change around here, especially lovely for a Sunday brunch. This quiche with mushrooms, peppers, spinach, and feta cheese would be good any time of day though.
My Fudgy Brownie Cookie Birthday Cake (plant-based)
Layers of oatmeal chocolate chip cookie, vegan mango mousse, fudge brownie, and chocolate buttercream. I couldn’t imagine a birthday cake more decadent and indulgent.
Coffee Walnut Battenberg Cake (plant-based)
This Battenberg cake pairs a moist vanilla sponge with a rich coffee and walnut sponge, arranges them in a checkerboard with buttercream, then surrounds the whole thing in smooth, sweet marzipan.
Cheesecake Factory Brown Bread (plant-based)
What’s the secret to the addictive Cheesecake Factory brown bread that they give you before your meal? Turns out it’s a mix of molasses and cocoa!
Matcha Clementine Cupcakes (plant-based)
These matcha clementine cupcakes are made with part almond flour, and decorated with clementine curd and chocolate buttercream. The combination is fantastic!
Pistachio Raspberry Cupcakes (plant-based)
I was curious to see what this flavor combination tastes like, so I made these pistachio raspberry cupcakes, adding a small brownie on top for a complementary third flavor.
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