A custard made from cornstarch, vanilla, water, and a little sugar, mixed with creamy silken tofu and of course cinnamon, is a delicious replacement for egg in this breakfast perfection. It has the beautiful golden-brown crusted exterior and soft chewy interior of top-notch traditional french toast, and nothing can beat the mildly sweet cinnamon-vanilla flavor.… Read More Vegan French toast
This delicious and easy-to-make dip combines white beans, peaches, avocados, tomatoes, and onion, creating a marvelous mix of salsa and guacamole flavors. It’s perfect for serving alongside chips, in burritos or tacos, over lettuce, or simply on its own. Prep Time: 15 min. Serves: 6-10 Ingredients: 2 cans white kidney beans 2 avocados, chopped 3… Read More Fresh white bean and peach salsa (vegan)
I’m double posting today because pie crust screams for filling! The dark, rich chocolate layer and light, mildly spicy ginger layer contrast in this creamy custard pie, making it delicious for the eyes as well as the mouth. Top with fruit or whipped cream, and you have yourself a stunning dessert for any occasion. Prep… Read More Vegan chocolate and ginger cream pie
Coconut oil gives this pie crust the classic rich flavor and flaky texture. Use it for your next pie, and no one will miss the butter. I like to role my crust out thin, but if you want extra to work with or have a pie plate that is larger than 9 inches, use the… Read More Vegan pie crust
When my cousins visited, we hosted a “Bumblebee Restaurant” for our parents. We served this elegant yet hearty pasta dinner along with garlic bread, salad with veggies from our garden, and chocolate cake. It was a hit! The garlic and lemon flavors, and chewy, savory soy curls along with the farm fresh tomato, basil, and… Read More Lemon garlic pasta with roasted veggies and soy curls (vegan)
Prep time: 20 min. Cook time: 11 min. Makes about 30 cookies So many vegan chocolate chip cookies have a cake-like texture or a strange, bitter flavor lurking behind the sugar. It took some time, but I finally accomplished my goal: making a vegan chocolate chip cookie that has the chewy texture (thanks to… Read More Vegan chocolate chip cookies
Hearty tofu scramble, savory black beans, and creamy “cheese” sauce all rolled in a tortilla and gently browned in a frying pan. These burritos can easily be made ahead of time and reheated as a quick, healthy, filling, and—most importantly—delicious breakfast, lunch, or dinner. Yum! Prep and cook time: 1 hour (including the scramble). Makes… Read More Vegan breakfast (or anytime) burritos
Our neighbors down the street have serviceberry trees and have kindly let me pick the berries since I was a little kid. Although I used to eat them all right off the trees, I now have enough self control to bring some berries home to experiment with in the kitchen and share with my family.… Read More Vegan serviceberry or blueberry crisp
Crisp carrots, crunchy peanuts, sweet mango, delicate ramen, and fresh herbs, spinach, and edamame doused in a delectable dressing. And on top of the fabulous flavors, it’s easy to make and can be prepped in advance. What a perfect option for a summer main, side, picnic, or potluck. Prep time: 25 min. Serves 4-6 as… Read More Vegan ramen noodle salad
I’m doing a slightly different kind of post to celebrate the recent summer solstice. Instead of sharing a precise recipe, I’m sharing an idea (with suggested flavors and ingredients below): take a can of coconut milk, blend with a hand blender to put some air into it, add any flavorings you want, blend some more… Read More Quick coconut milk ice cream (vegan)
Bumblebee Cooks 