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Japanese Menu: What We’re Eating This Month

For this month’s Japanese menu, we incorporated plant-based adaptations of traditional recipes, with room for our regular family favorites too.

Vegan Stuffed Mushrooms: Recipe #274

Every Christmas when I was a kid, I would help my mom make stuffed mushrooms. When they’re freshly baked, the soft juicy mushroom blends with the crunchy cheesy topping to make a party in your mouth. Here’s a vegan version we made this year for our holiday festivities.

Easy Potato Onion Latkes: Recipe #273

We’re not Jewish, but we still love to make latkes when Hanukkah time comes around. The salty potato and onion mixed with sweet applesauce is a special treat that keeps us wanting more.

A Better French Baguette: Recipe #272

Sometimes a classic French baguette is necessary to brighten everyone’s spirits. The crackly crust, soft center, and amazing fresh-baked smell will put a smile on most faces.

Tapioca Pudding (Dairy-free): Recipe #271

Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.

British Teacakes: Recipe #270

Chocolate-covered marshmallow on a crisp digestive biscuit – what a lovely afternoon teatime treat! If you’ve never had British teacakes, they’re a bit like American s’mores, only shaped like a dome and much trickier to make.

Plant-Based Holiday Celebrations

If you’ve ever wanted to try a Canadian-American-style holiday meal that doesn’t have turkey or ham in it, here’s what we’re cooking up this holiday season. I’d also love to hear about any traditions your family follows, to help spread the joy of a plant-based holiday.

Beet Burgers: Recipe #269

These beet burgers taste like you’re dining at a fancy bistro, which isn’t exactly possible in many quarantined cities right now. I chopped up the beet greens to throw into the mix as well.

French Onion Soup with Cashew Cheese: Recipe #268

I love French onion soup: the earthy oniony broth, the soft soaked bread, the gooey melty cheese. This is the first time I’ve tried making it at home, and it was fantastic. We even made our own plant-based mozzarella from cashews!

Classic Breads: Recipes #262-267

I’ve been baking my way through Paul Hollywood’s fantastic book called Bread, and here is my take on his first 6 recipes, in the section Classic Breads.

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