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.
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.
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.
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.
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!
These matcha clementine cupcakes are made with part almond flour, and decorated with clementine curd and chocolate buttercream. The combination is fantastic!
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.
With the holidays coming, I hope you enjoy this comforting turnip casserole, with a beautiful plant-based cheese sauce smothering it.
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.
These chocolate blueberry tarts were a big hit. The sweetness of the chocolate and the freshness of the berries balance very nicely.
