This sharp yet creamy cashew-based vegan cheddar is easy to make and a delicious addition to sandwiches, snack plates, and more! Time: 15 minutes Makes: 1 6-inch diameter x 1-inch thick round cheese (or the equivalent in a different size/shape) Ingredients: 1½ cups raw cashews (soaked for at least 6 hours) 1⅓ cups water… Read More Vegan cheddar “cheese”
Serve this as is like I did and call it bread, or frost it and call it cake! Either way, it’s sweet and flavorful: a perfect fall treat! Prep time: 15 minutes Cook Time: 1 hour Makes: 1 5×9 loaf Ingredients: ¼ cup unflavored coconut oil 1 cup plus 2 tablespoons white sugar 3… Read More Vegan pumpkin spice loaf
As you can probably tell based on my prior posts, I love apples and I love breakfast foods. So of course, I love these apple waffles! Prep Time: 15 min Cook Time: 30 min Ingredients: 2½ cups soy milk 1 cup soy yogurt 1 tablespoon vanilla extract 1 tablespoon lemon juice 1½ cups whole wheat… Read More Vegan apple-cinnamon waffles
Elijah (my brother and the blog photographer) walked into the kitchen and asked what I was making. I said “my roasted red pepper and balsamic hummus,” and he responded “I LOVE that stuff!” It’s not just him. This recipe adds a lightly sweet and thoroughly savory twist to my plain hummus that the whole family… Read More Roasted red pepper and balsamic hummus (vegan)
Fluffy and light with classic pumpkin spice flavors, these pancakes make the perfect fall breakfast. Happy Halloween! Prep time: 15 min. Cook time: 15 min. Serves: 4-6 Ingredients: ¾ cup soy milk 1 tablespoon apple cider vinegar 1 tablespoon vanilla extract 1½ cups all purpose flour 3 tablespoons brown sugar 1½ teaspoons cinnamon ¼ teaspoon… Read More Vegan pumpkin pancakes
This classic apple pie recipe has passed down and evolved through generations of my family. My grandma adapted my great-grandma’s recipe, then I adapted my grandma’s recipe to make it vegan. It is a staple family favorite for Thanksgiving (and really the rest of fall, too)! I’m excited to share it with all of you!… Read More Vegan apple pie
This apple pie oatmeal is one of my go-to fall breakfast recipes. I season up the oatmeal with cinnamon, nutmeg, and ginger, then cook it, either adding apple chunks at the very end of cooking, so that they end up soft but not too soft, or whipping up a batch of cinnamon applesauce to be… Read More Apple pie oatmeal: two ways (vegan)
I invented this fresh summer recipe as a way to use the abundance of tomatoes from our garden, and, of course, because I love tomato soup. It’s simple to make, yet deliciously fresh and summery. Enjoy! Ingredients: 2 medium yellow onions, chopped 3 carrots, chopped 3 medium-small yellow, orange, or red bell peppers, chopped 1… Read More Summer tomato soup (vegan)
Nectarines and peaches are in season here in Michigan. Serve this easy and fresh crisp with whipped cream, vanilla coconut milk ice cream, or simply as-is, and you’ll have yourself the perfect seasonal dessert. Ingredients: For the filling: 12 nectarines or peaches 1 teaspoon cinnamon 2 tablespoons brown sugar ½ teaspoon powdered ginger ¼ teaspoon… Read More Summer nectarine or peach crisp (vegan)
We have three big basil plants in our garden this year, and I’ve had fun using the harvest to invent this creamy basil sauce. My family loves putting it on pasta and using it as a spread on sandwiches. Serve it with fresh tomatoes and it’s even more summery! Ingredients: ¾ cup silken tofu 3… Read More Vegan pesto-style sauce
Bumblebee Cooks 