An easy and simple recipe for vegan cream cheese that doesn’t involve the use of tofu or cashews. Just the magic of some unsweetened plain soy yogurt. After being blended with unrefined coconut oil, it yields a smooth, creamy and tangy vegan cream cheese. Perfect …read more
I mentioned in another post that I would eventually make some classic vegan oatmeal raisin cookies. Well, today is the day people. These cookies are reminiscent of those giant ones they serve at school cafeterias and vending machines, but in a good way. Without the …read more
These savory vegan muffins are a perfect grab-and-go snack or breakfast for when time isn’t really on your side. You can make them a few days in advance and have them ready to be eaten throughout the week. They’re moist, fluffy, flavorful and, like most …read more
I feel like candied citrus peels are the kind of thing that people either really like or absolutely hate. I personally love them. So much so that when I eat something with them in it, like panettone or hot cross buns, I’ll pick out the …read more
I made these vegan double chocolate walnut cookies on a whim because I just wanted some chocolate cookies. Cravings, am I right? They’re crisp around the edges but soft and chewy in the middle. With the sprinkle of salt on top, the texture of the …read more
Simple syrups are arguably the most basic of things to make but have a surprisingly wide variety of uses. From soaking cakes, to making cocktails, sorbets and candied citrus peels, it’s a good recipe to have in your back pocket. In its most basic form, …read more
Any time I think of lava cake I think of Jon Favreau in Chef screaming “IT’S F*CKING MOLTEN!!!” at a food critic while squeezing one in his hand. Great movie. Lava cake is one of those classic desserts that’s on a lot of restaurant menus …read more
This vegan lemon curd is tangy, creamy and super easy to make. All it takes is a few simple ingredients and about 20 minutes of your time! There’s no risk of eggs curdling or of it leaving an eggy aftertaste in your mouth. Lemon curd …read more
This vegan crème pâtissière (or pastry cream, or custard) is the first of many recipes that will be part of the “basics” category. It’s a staple in baking and very versatile. Whether for filling a cake, a fruit tart or eating by the spoonful, it’s …read more
This isn’t the recipe I expected to be posting today, but the other recipe I was testing just wasn’t cooperating. So here we are. And honestly, things worked out pretty freakin’ well because these are real good. Like, damn good. Ooey gooey vegan chocolate-almond cookie …read more
And we now return to our regularly scheduled programming. Unhealthy sweets. Although, this recipe might not be the best example since muffins are often eaten as breakfast. So is it actually unhealthy? Debatable. Plus, these are vegan ginger-pear muffins. Fruit people! Yeah, these are definitely …read more
Ahh, January. The month of desperately trying to recover from the junk feast that is the holiday season, only to miserably fail. Now, if you’re anything like me, avoiding sugar is not an option. Because the all-or-nothing method is essentially signing up for failure. That’s …read more