Creamy, with plenty of herbs and a slight tang and smokiness, this vegan cheese is a favorite of friends and family alike. Its complex flavor and soft-enough-to-spread but also hard-enough-to-cut texture is very versatile, making it an excellent choice for enjoying with crackers, on a sandwich, plain, or however else you’d like. Active time: 20… Read More Vegan Herbs de Provence “Cheese”
These no-bake energy balls are a fun, delicious, healthy, and convenient snack to make with kids. Who doesn’t like crushing up their favorite cereal, pretzels, etc., mixing them with gooey peanut butter, oats, and even some chocolate chips, and hand shaping little bite-sized snacks? Oh, and eating the finished product of course! Total time: 25… Read More Peanut Butter Energy Balls (vegan)
Smoky and creamy with herbs and dried fruit, this celebration cheese was inspired by the fancy cheeses often enjoyed at holiday parties. I thought it would be fun to share it with you now that school and work are starting again, so that your families have a little something festive even as we all return… Read More Vegan celebration “cheese”
I made these gingerbread pancakes on Christmas Eve, but their fluffy texture and festive flavor make them perfect for any relaxing winter break morning. Total time: 30 min Serves: 4-6 Ingredients: ¾ cup oat milk ¼ cup plain vegan yogurt (I used soy, but a different kind would also work and would make the… Read More Vegan gingerbread pancakes
Sweet, buttery, a hint of vanilla, and the perfect amount of chew — these cookies melt in your mouth. This is one of my favorite recipes so far, and I’m excited to share it with you all for the holidays even if we can’t eat them together in person! Prep time: 20 min Cook… Read More Oatmeal-raisin cookies (vegan)
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
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)
Bumblebee Cooks 