Tag: vegan
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Grandma’s Fudgy Brownie Cookies, Two Ways
My British Grandma used to make fudgy brownie cookies for teatime when she was still with us. They’re super decadent.
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Za’atar and Buckwheat Garlic Bread
Today I am baking with za’atar, a beautiful blend of earthy, savory spices like sesame and sumac that is often used in the Middle East. This is also the signature challenge for the second season of the Great British Bakeoff Bread Week. The assignment was to bake a free-form loaf with innovative and complementary flavors. I took…
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Lentils with Sausages and Greens
This is a tasty and nutritious Italian peasant dish, also knows as ‘cotechino con lenticchie.’ It makes a hearty, loving lunch or dinner.
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Swedish Neatballs
Inspired by a yummy meal my daughter and I enjoyed at Epcot Center a few years ago, I wanted to recreate vegan Swedish meatballs and gravy over pasta and green beans. A classic, comforting dinner if you’re having a hard day.
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Rosemary Olive Focaccia
Focaccia is a fluffy, crispy Italian flatbread packed full of flavor. I like to make it with rosemary and olives, but you can also top it with tomatoes and oregano, garlic and thyme, or whatever you like. The key is lots of patience with the dough and a generous amount of olive oil. This is…
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Hungarian Paprikash with Cauliflower Cashew Sauce
This is a creamy pasta dish with mushrooms, no dairy, and ground veggie meat instead of chicken. It was inspired by research on the Hungarian dish chicken paprikash.
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Torta od oraha (Butterscotch Walnut Cake)
A super moist walnut cake layered with butterscotch pudding. This recipe is inspired by the kitchens of Serbia, but I adapted it to be vegan.
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Miso Mushroom Pasties
Mushroom pasties are flaky, baked hand pies filled with a hearty mushroom filling. These ones have miso in them for an extra umami kick.
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Chick’n Leek and Potato Pie
When I was in Scotland in 2018, I visited the Queen’s castle there. At the grand and lovely Balmoral, I discovered a fantastic recipe for mini chicken and leek pies. So of course I adapted it to a vegan version.
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Peach Blueberry Bread Pudding
This plant-based version of the classic British bread pudding uses coconut milk for extra creaminess and fresh fruit for a sweet bit of tang. It’s an excellent way to use up leftover bread and fruit.