Baklava has a special place in my heart and I love making it for special occasions. It does take a bit of time but it is actually pretty straightforward and it turns out just amazing every time. And it is always a big hit for entertaining guests. The recipe is below:
A 5 minute, 4 ingredient, easy and delightful plant-based mascarpone. It works great as a bagel spread (think lox, with red bell pepper “salmon”), as a topping over muffins, desserts, fruits or smoothies, over gram crackers, or even as a cream base for soups. With such simplicity and versatility, I highly recommend you give it a try. Here is the recipe:
This is literally a merger of my best vanilla cream and caramel recipes into one deceptively easy plant-based cheesecake. No cooking involved, only mixing and pouring things, and that final satisfying step of swirling the caramel into vanilla filling. With no refined sugars, and a wholesome set of ingredients, you can feel good about serving this to loved ones. Also, it can keep in the freezer for a long time so you can stock up on your new favorite dessert 😉 The recipe is below:
My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding 😉 Here is the recipe for the chili sauce I made:
Homemade gluten-free, high-protein crackers that are as delicious as they are easy to make. This is snacking at it’s best. Keep some of these in your pantry and enjoy stand alone, with soups, dips or plant cheeses. Here is the recipe:
Two of my favorite breakfast options merge into a morning bliss with this recipe that incorporates oatmeal into pancakes. And using a package of Modern Oats Vermont maple oatmeal just makes it all the more simpler, quicker and flavorful. I love that it adds pumpkin seed, sunflower seeds and chia seeds which up the protein content and introduces a much needed texture into the fluffy pancakes.
While I always promote home cooking, I am totally for wholesome, high quality products that make like in the kitchen easier. Modern oats is definitely one of them. Having their oatmeals at the ready have been a lifesaver in many occasions, on days when I had to have a rush start on my day but still needed my warming breakfast, and of course when I am on travel. Checkout their line of oatmeals here, I am sure you will find several flavor combinations that will appeal to you. The recipe below uses the Vermont maple flavor, but feel free to swap with another or put together your own ingredients. This versatile pancake will turn out great. The recipe is below:
This is definitely one of my signature recipes and for good reason. It is a healthy and easy to make sauce that is super versatile. I use it for a delightful Mac&Cheese, as a dip sauce, sauce in or over burritos, over open sandwiches, anywhere and everywhere I can think of. The sauce’s signature status was also confirmed when my 10 year old son claimed it was better than ketchup! It’s that good lol. The recipe is below.