I think we can all admit that we sometimes want dessert for breakfast. I mean, look at what’s popular at restaurants—chocolate chip pancakes, cinnamon vanilla french toast with swirls of brown sugar, mounds of whipped cream, strawberry syrup… The list goes on and on. To satisfy your sweet tooth while keeping the sugar to acceptable… Read More Vegan apple breakfast bake
I’m a figure skater, and with no ice rinks open due to coronavirus I am instead doing off-ice training at home. Part of this training is organized as a bingo game. There is a different set of challenges everyday and when I complete the challenges I get to mark that day off of my bingo… Read More Warm grain, bean, and fruit salad with winter squash (vegan)
This recipe is an adaptation of my grandma’s challah. Despite the fact that challah is a classic egg bread, making it seemingly difficult to make vegan, it proved to be extremely easy to adapt. I simply replaced the egg with aquafaba for binding and fluffiness and added a bit of soy yogurt to give it… Read More Vegan challah
Peanut butter cookies? Yes please! Bake these cookies for less time if you like them chewy, more if you like them crisp. In fact, these crisp up nicely to become like peanut butter snaps. If you take them out of the oven when they are nice and soft, they will firm up a bit while… Read More Vegan peanut butter cookies
I love bowls! They are my favorite dinners. This particular bowl recipe came about during the quarantine for coronavirus, which gave me a lot of time to cook. I wanted to make a lentil dish because it had been awhile since we ate lentils, and my mom wanted to use up a butternut squash that… Read More Butternut squash and curried lentil bowl with apple chutney (vegan)
Bumblebee Cooks 