It’s no secret that my family loves bread. We love bread of all types—flat breads, baguettes, sliced bread, cinnamon rolls, pizza dough, French toast—you name it, we love it! So it was just a matter of time before I dusted off an old recipe for dinner rolls and veganized it. The original recipe comes from a bread making class that Irving and I took many years ago. Yep, we even went on bread making dates—maybe before we were married? I have no idea—it’s been a while!
The original recipe calls for eggs so I decided to try using aquafaba to replace them. I’d been using a ton of aquafaba earlier in the summer, but that pretty much came to a halt because most of the aquafaba creations are loaded with sugar—meringues, macarons, frosting—and it was just too much! But I’ve also used it as an egg replacer in both my Carrot Muffin Cakes and my Perfect Brownies (slightly less sugar), so I thought dinner rolls would be another great place to use it. Continue reading →
Thanksgiving is less than a week away! I’ve been tinkering around testing recipes and I’ve come up with a delicious Thanksgiving feast for you! I tend to be pretty traditional when it comes to the holidays, so I stick to this basic formula: a main dish, potatoes, an orange and a green veggie dish, salad, some stuffing, some cranberries and maybe a beverage? Oh, and dessert. Never forget dessert. Check out the 20 recipes below and choose your favorites to take center stage this Thanksgiving! Continue reading →
Sweet potatoes are one of my favorite veggies! They work in desserts and dinners, are delicious as a supporting ingredient or as the main dish, and they are super healthy too! Did you know that they are considered a super food, fight cancer, and are the best nutritional bang for your buck? (via NutritionFacts.org). The easiest way to serve them is to roast them, and with my quick smokey maple lime dressing they go from a plain roasted veggie to one that your kids will be begging you for!
I first made this easy dish last summer, and I quickly jotted down my notes on my phone. I went back to it time and time again—it’s my new favorite way to serve sweet potatoes. The paprika and cumin give a smokey taste, and the maple syrup and lime caramelize with the sweet potatoes to give perfectly chewy crispy edges. They have a bit of a southwestern flair, but are neutral enough to go with anything. They make a perfect side dish when you need a veggie to keep your kids’ plates a little more balanced—man can not live on mac and cheese and veggie nuggets alone!
With a dish so simple, these would be a perfect addition to your Thanksgiving table this year. They’re quick to make, and a total crowd pleaser. Stay tuned for a full Thanksgiving round up later this week! Continue reading →
Each year for family holidays—Thanksgiving, Christmas, and Easter—my mom and I make separate mashed potatoes. She gets a huge bag of potatoes, we boil them up in a giant pot, and then divide them up to finish them off in our own style. My mom always whips her potatoes—she actually puts them in her mixer with melted butter and cream. I always sway way the other direction and load mine up with garlic, and leave them pretty chunky. And every year Irving has a little bit of each—so diplomatic! So this year I’ve made potatoes that sort of meet in the middle. They are still nice and garlicky, but I’m peeling them just for Irving, and making them a little bit smoother.
Mashed potatoes wouldn’t be complete without being smothered by gravy, would they? My onion gravy is actually adapted and veganized from one of my mom’s recipes. The onion gives the gravy lots of deep flavor that complements practically any dish on your Thanksgiving table. Continue reading →
When David started school last year I was a little bit nervous about how we would deal with the “vegan issue.” I knew that there would be cooking projects and snack time and birthday parties, and being a newer mom I just had no idea how I wanted to handle it. It turned out that it was almost silly that I worried about it at all. I pack David’s snack for school each day—easy! He doesn’t even care that his snack is different from his friends’. For birthday parties I just emailed the other kids’ parents and asked what they were bringing in, or we just brought a treat of our own. And for the cooking projects we were blessed with an amazing and understanding teacher who invited me not only to come to school and help with the projects, but to veganize any recipes we worked on so that David could fully participate. Last year I helped the kids make pumpkin muffins, mini pizzas, and dirt cups and we had SO much fun!
Here we are one year later and we are fortunate to have another amazing pair of teachers who have once again welcomed me into the classroom, and welcomed me to adapt recipes as needed. Our first project this year was apple muffins. David’s teacher gave me the recipe they had used in the past and invited me to update and make changes as I saw fit. I ditched the milk and the eggs, replaced them with really crazy ingredients like apple sauce, water and baking powder, and added a streusel topping a la this Banana Bread recipe (you should make it too—it’s really easy!).
I typed up this recipe for David’s teacher and she sent copies home with the kids—it’s been fun to hear that several of the families from David’s class have been making my vegan muffins at home! How’s that for vegangelism? Continue reading →