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.
Cheezy Turnip Casserole (plant-based, gluten-free)
With the holidays coming, I hope you enjoy this comforting turnip casserole, with a beautiful plant-based cheese sauce smothering it.
Baked Tofu for Sandwiches (plant-based)
Who doesn’t love a good sandwich? This baked tofu will rock any kind of bread you pair with it, from baguette to brioche to regular sliced bread.
Chocolate Blueberry Tarts (plant-based)
These chocolate blueberry tarts were a big hit. The sweetness of the chocolate and the freshness of the berries balance very nicely.
Lemon Raisin Scones (plant-based)
Take one of these lemon raisin scones, slice and fill it with fruit and cream or butter and jam, and you have a classic British teatime snack.
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