Decadent Stuffed Mushrooms (plant-based, gluten-free)
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 cheezy topping to make a party in your mouth.
celebration
Fudgy Apricot Torte (plant-based, gluten-free)
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.