This might be our most popular vegan parfait cream yet. We served our Chocolate Pecan Pie Granola with this cream at Charlotte VegFest, and our entire stock of granolas were sold out. Almost everyone who tasted it asked about the cream. It is simple and magical. As promised, the recipe is below. Continue Reading
I love seeing ever widening options for plant-based food products in my favorite grocery stores. They increase the possibilities of practical home cooking. One such recent discovery was the vegan cream cheese at Trader Joe’s! I don’t know for how long they had been offering it, since I don’t spend much time at all staring at their cheese section. But when I found this out, I immediately grabbed one and started experimenting with it as a recipe component, for both savory and sweet options.
This is not intended to be a convincing feta imitation. It is intended to be a nutritious and delicious replacement. It will remind you of feta and it functions like feta. But it is a little different and refreshing, it nicely brings out the flavors of the herbs and the olive oil. An excellent breakfast option to be wrapped in a warm tortilla, if you will. Here is the recipe:
Oven roasted eggplant slices, topped with fresh salsa and a delicious tahini ginger sauce. I love crafting interesting, homemade sauces and garnishes. Apart from being a lot of fun, they turn a few simple ingredients into effortless treats. This sauce also goes well with roasted potatoes, garbanzo beans or even as a salad dressing. The recipe for this sauce is below:
Playing around with the wonderful matcha package that I got from Breakaway Matcha, I ended up with this matcha lemon cream to use in my parfait. But it tasted really really good and I am sure it would be fantastic component in other desserts, smoothies etc… Here is the short and sweet recipe:
P.S: Matcha is not cheap, and the DREAMYMATCHA coupon code for 10% off at Breakaway Matcha should help.
I use cashew cream often and I often get asked about where I get it. Here is an illustrated recipe of how I make mine. Next to the almond milk and vegetable stock recipes, my collection of illustrated basic recipes is growing and I am so happy to have started it. I love that it gives me an excuse to illustrate again and I love sharing these absolutely essential vegan building blocks.
I don’t think I need to advertise just how wonderful the almond milk is, as it is doing quite well on popularity without my help. But what I will try to convince you here is to make it yourself at home. Here are my reasons for insisting on the homemade option: