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.
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.
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.
Here’s a recipe for Pan de Muerto, a traditional bread baked for Dia de los Muertos. It’s a soft, orange-scented brioche, shaped into a round loaf with bone-shaped dough pieces draped over it.
Everyone except me likes pumpkin spice. (At least in our house.) So once a year I buy the cans of pumpkin and the house turns into a pumpkin spice factory. These dairy-free pumpkin scones are a special treat that are very popular around here.
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
Here’s a comforting casserole filled with tofu, veggies, and a creamy sauce, topped with soft, pillowy biscuits. It’s a wonderful weekend project if you have some extra time and love to put into making dinner.
Fudgy in the middle, crispy on the outside, and animal-free. The best vegan brownies, sure to put a smile in your tummy any day of the week!
My husband Tim’s family makes Mennonite zwieback for many meals and gatherings. They’re a bit like two mini-buns stuck together. You pull the top one off and fill the little bread bowl underneath it with jam.