Laissez les vegetaliens bon temps rouler, y'all! (Let the vegan good times roll, y'all!) I'm back with THE Mardi Gras staple (other than Hurricane drinks and party beads, anyway), Vegan King Cake! This was darn easy and super delish. And it's perfect for soaking up the booze!
I grew up loving that famous stuffing that you'd make in a pot in 5 minutes. To me, it was perfect. The buttery, savory, hearty, deliciousness that would come out of that box was all I could ever want. So when we started discussing Thanksgiving dinner, I knew what I needed to do.
This was surprisingly simple, and it gave me all the flavor I wanted and then some. Fool your meat eating friends with it. It'll be our little secret.
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.
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.
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.
During Rosh Hashanah, it's tradition to eat the eff out of some honey. Apples & honey, honey on everything, really, and of course, the honey cake. Prior years were daunting because what was a vegan to do?! Now, there's Bee Free Honee, so all is right in our little vegan world.
This is traditionally a dense, coarse cake, but it is sweet and delightful. And it is pretty darn easy to throw together! Just make sure you're going to be home for over an hour for it to bake. I like this cake sliced thick with a slather of vegan butter on top. It's also so delish (and extra holiday-appropriate) with some of my homemade apple butter. How would you eat your honey cake?
Everyone should have a good Banana Bread recipe.
There's something effin' amazing about this super simple banana bread. There's nothing that stands out, in particular, but it seems this is perfection in its simplicity. There's a certain feeling of accomplishment that comes from turning something that is so close to being trash, in this case some overripe bananas, into a delightful treat. I usually bake a loaf, and this recipe yields a large, supple loaf, but this time I decided to make mini muffin bites. These even seemed to have won the hearts and minds of our Synagogue's Social Action Committee who got to enjoy them the other night. Kidding, of course, but they went over really well!
On the weekends, I love to have brunch. This is probably because I like to sleep in way too late. This cake is the ultimate brunch item. It's deliciously hearty and pairs nicely with an iced coffee. I like preparing it the night before. I don't know if it really tastes better the next day, but I do know I enjoy it more when I get to wake up slowly and eat it without having to effin' bake it first.
My husband Sean, having spent much of his childhood in New Orleans, grew up eating beignets. Every Sunday his family would venture from Metairie into the French Quarter, hungry for doughy pillows of fried dough covered in mounds of soft powdery sugar, and cafe au lait (orange juice for the kids). Being away from the French Quarter means it's been many years since he's had one of his beloved beignets. Being vegan means that, even if he visited, he wouldn't be able to enjoy one anyway. I set out to correct this. He swears these taste the same, or effin' close.
Sean and I were sitting on the couch one night, discussing what makes good falafel and tossing around ideas on how to make it better. Sean came up with this little gem of an idea, and boy was it a terrific idea!
To me, this takes the two things I love most about Israeli food, falafel and hummus, and turns them into one, no nonsense treat. We ate these babies in these wonderful effin' homemade pitas, which are also spelled out below, but I can totally see eating them on their own. I want to try making them like little poppers, but alas, that's another post altogether. So, this post is 3 posts in one; hummus, falafel and pita. Y'all are so spoiled!
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.