Inspired by the beautiful colors and themes of the vegan artist Teagan White! Portuguese rice pudding with cloves, cinnamon, and sugar for decoration. kitchen notes – rice pudding1/3 C coconut milk (heavy, full fat, from a can)2/3 C milk of choice (here: Silk protein nutmilk*) 1 C cooked rice (here: brown short grain) 3 T …
These are the best blueberry muffins I’ve made, recipe courtesy of My Darling Vegan — a somewhat dense, golden crumb similar to the muffins I remember my father making for me, back when I thought that bakery size muffins were the norm due to him using the 6 bakery size muffin pan religiously. While I …
The food I put the most effort into is dessert. 😅 But I guess I’ve also been making dessert longer, so I am more comfortable investing more time and energy. Tofu based peanut butter pie. This was another instance of my co-workers not knowing what it was made of, but it’s just a block of …
These are so delicious and the texture is great, though shredding jackfruit is a pain. Next time I’ll use a knife. Finally got my spices from home (including Old Bay seasoning) so now I can make these at my apartment too. Recipe by Veganosity. Used a full cup of panko bread crumbs and omitted Worcestershire …
I’m going to admit that I’ve played with store bought buckwheat flour (Bob’s Red Mill) a bit, and I never liked the taste and I found it grainy or just off putting. However, I loved it in these pancakes, which the main bulk of the ingredients are ripe bananas (2) and buckwheat flour (1/4 c). …
❗ I’m actually on the search for other chocolate chip recipes, since I’ve developed a taste for crisp edges and chewy centers. The best chocolate chip cookies, vegan or not, no specialty ingredients: Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies, reviewed by food52. Soft for days without being underdone and while still having a bite …
Recipe from Connoisseurus Veg! Whole wheat, baked, and very tasty. I baked longer than the recipe instructed and it was still not as crisp as I was looking for, so I’ll probably just use bread crumbs next time.
Some lovely muffins I made two years ago, following the recipe “Old-Fashioned Wild Blueberry Muffins” on Go Dairy Free. Used applesauce as an egg substitute, and I just used normal farmed blueberries. These aren’t the same level of weighty, dense crumb of the muffins my father used to make (I have found another recipe that …
Look at the improvement from the last time I made pancakes! Even the photography is better, without any edits! Recipe by NICDELIS on allrecipes –all that’s needed is flour, water, sugar, baking powder, salt, and oil! I will make a more sensitivity-friendly version at some point, but it’s nice to have something basic in stock.