These are better than Bubbe makes. Seriously. Don't believe me? Make them for your Bubbe, then tell her after she eats them that they're vegan. Actually, don't do that to your poor old Bubbe, you might give her a heart attack. Instead, make these for Simchat Torah like I did, or any time you need something hearty, chock full of veggies, and comforting. This is not the quickest effin' thing I've ever made, but it was easy enough, and the flavors represent the effort.
There's something kinda wonderful about having your breakfast come out of the oven, piping hot and ready to eat. This was the perfect recipe for first thing in the morning prep, too. Quick, easy and delicious, three of my favorite words! This truly was effin' easy, and within an hour of waking, I could have been eating this sweet, tender, hot, and tasty french toast without having to stand over the stove turning slices (I went to the farmer's market first, but it was nice to have an easy brunch when we got home).
I had a bunch of leftover homemade vegan challah bread, so I used that, but you can pretty much use any bread you have around, especially this french bread. I plan on making this with a sourdough next because I love the contrast of sour with sweet.
We love to have parties at our house. There are a lot of reasons for this. One of the more obvious reasons is the food situation. It's so much easier to enjoy a party when you don't have to worry about the food because you're the one who is providing it.
Most recently, we threw a vegan potluck and invited some of the vegans who live here in Las Veganville. We decided to try our hand at a hearty, spicy Jambalaya. With this being the first time we've made a Jambalaya from scratch, I truly feel we nailed it. It was effin' PERFECT. Spicy, savory, rich, with chunks of Beyond Meat Grilled Chicken and Field Roast Italian Sausage. It was a huge hit. It's even fantastic the next day.
I came up with this cake in a desperate attempt to have a festive breakfast before attending Rosh Hashanah services, which tend to last past lunch. It had to be not too sweet, but filling and satisfying. I came up with the idea of tweaking my banana bread recipe to make an apple cake. I love vegan butter on my banana bread, so I considered that element and made a totally wonderful Bee Free Honee butter. The tangy note of the apples used in making the Honee "honey" really settled nicely into this cake, creating an incredibly apple-y (yes, I'm making up effin' words now) back note that is super crave-worthy. This will forever be a Rosh Hashanah tradition in our home. I hope it becomes a tradition in your home as well.
This vegan tofu ricotta is a great way to add protein and textural interest, along with great flavor, to a lasagna, ravioli or stuffed shells. I didn't think to take pictures of it before I effin' layered it in my lasagna, but I will try to update my post next time I make it.
You can make this several days in advance, or the day of. You can sweeten this up to use in a dessert application (see my Vegan Cheese Blintzes recipe), or use the below recipe for a tasty, savory addition to some of your favorite dishes.
To celebrate the end of summer, my love's work decided to throw a Hawaiian-style potluck. Since he just started with this firm, I was eager to please with some vegan Hawaiian food. The first thing that came to mind were those little Hawaiian rolls you can find in the grocery stores. I've always wanted to try veganizing them, so here was my effin' chance!
These were pretty easy to put together once I figured out what direction I was going. The best way to eat them is straight out of the oven, hovering over the sink, with a butter knife full of vegan butter gripped tightly in your hand. Or so I would imagine.
Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.