Author Archive

This vegan Quiche Lorraine from Baconish by Leinana Two Moons bakes up light, fluffy, and custardy, much like the traditional version. Enjoy this for brunch with a mimosa. Quiche Lorraine Makes 6 to 8 servings Ingredients 1/2 cup raw cashews 14 ounces soft tofu, drained 3 tablespoons cornstarch 3 tablespoons

These vegan latkes from Aquafaba by Zsu Dever are perfectly crisp on the outside and melt-in-your-mouth on the inside. The added potato starch increases their crispiness, but it is not essential. Some russet potatoes tend to be on the drier side, but to be safe, place them in a lint-free

It just wouldn’t be the holiday season with sweet treats. Many people hit the kitchen during this time of year to bake up special goodies to give as gifts, while others serve them on dessert trays at parties. We’ve put together a list of some of our

Rich, chocolatey, and chewy on the inside and lightly crisp outside, these Chewy Fudge Brownies from Aquafaba by Zsu Dever are sure to satisfy any chocolate craving. Make sure to use Dutch-process cocoa powder and bake the brownies just until a test toothpick is still holding onto a

Zsu Dever’s mom used to make this Hungarian Cauliflower Soup Bowl almost monthly. She would use cauliflower or kohlrabi, a vegetable cross between a turnip and a cabbage. Kohlrabi takes a bit longer to cook than cauliflower, but the unique flavor is well worth the extra few minutes.

This Loaded Potato Soup from Baconish by Leinana Two Moons is hearty, comforting, super easy to make, and loaded with all your favorite potato bar fixings, including vegan bacon. Eat it when there’s a chill in the air, and you’ll feel warm and cozy. Loaded Potato Soup with Bacon Ingredients 2

This simple soup from Vegan Mexico by Jason Wyrick features a mildly spicy broth married with the earthy sweetness of white sweet potatoes and the lushness of wilted chard. It’s not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate

Shallots and vegan bacon are caramelized with a bit of brown sugar to add just a touch of sweetness to the earthiness of the Brussels sprouts in this recipe. If you prefer your Brussels sprouts well done, but feel free to cook them longer. Brussels Sprouts with

Vegan Mexico by Jason Wyrick hits bookshelves today! To celebrate, Jason is going on tour. A blog tour that is! He’ll be touring the internet for the next few weeks, sharing recipes and offering chances to win copies of his book.   Here’s where the Vegan Mexico blog tour will be

You can take the basic churro batter and frying technique in this recipe from Vegan Mexico by Jason Wyrick and create your own churro concoctions. Making these takes a little practice (though you get to eat the “mistakes”) in order to get the feel for the dough,