Aisle be your guide!
Nothing says “holidays” to me than the flavor of gingerbread. I have a long standing love affair with it and have loved its spicy and warm flavors in cookies, cakes and lattes (it was a sad day for me when Starbucks discontinued their sugar free syrup) since I was a […]
This is an easy and tasty way to use up leftover stuffing and mashed potatoes. All you need is a little liquid vegan egg and you’re ready to go. These are particularly good with vegan sour cream and red pepper jelly and make a quick lunch or side for the […]
This vegan classic bread stuffing is inspired by my Aunt Nikki, who was raised Mennonite and known in our family for being the best cook. Her Thanksgiving stuffing was legendary, and while I never got her exact recipe before she passed, this version comes very close, just made 100% vegan. […]
Mashed potatoes are a dish I love, but truth be told, I normally only make them during the fall and winter months. This is a classic recipe, and although there’s a few tips for success, they’re relatively easy to make especially if you have some help in peeling the potatoes! […]
One of the biggest questions vegans new and old have about vegan baking is “how do I substitute eggs?”. While there are a list of things that all work with varying success to get lift and texture, this recipe contains an easy solution because it contains a secret ingredient. Vegan […]
Sugar cookies are a weakness of mine. I have a few on my blog and these are a riff on one of them but I decided to make them a bit summery by adding crushed freeze dried strawberries to the dough and wow are they delicious! That slight tart sweet […]