It’s rare that I share other peoples’ recipes, but this salad dressing is so good you will want to stick a straw in the jar. I served it at a family dinner the other day and everyone had seconds…and thirds. This is a famous recipe that originated at Hollyhock on Cortes Island. I wrote about my visit to Hollyhock a long time ago. Since then, this dressing has haunted my dreams. It’s just that good. The key ingredient is nutritional yeast. If you’ve never tried nutritional yeast before, you are in for a treat. The flavour is savoury and cheese-like. You can buy it in most health food stores. This recipe makes a substantial amount of dressing, but it won’t go to waste. It’s really good on rice or roasted vegetables. It would be perfect as a sauce for a Dragon Bowl. My salad was a mix of baby spinach, red onion, sliced apples, pomegranate and walnuts but you can use your favourite blend. The dressing is very versatile. Check out the famous Hollyhock Salad …
The saga continues. I previously posted about my experiments in making a vegan dulce de leche. I made a version using dates and cashew milk. It was good, but it didn’t quite hit the mark. I vowed to continue my experiments, for better or for worse. I tried my date dulce de leche recipe again, cooking it for a longer time. It didn’t improve. Don’t get me wrong, it’s delicious, but it just doesn’t have that caramelized goodness of a proper dulce de leche.
I originally posted this raw vegan carrot cake recipe in January of 2015. Since then, it’s become one of my most popular recipes. I hated the original photos, so I made the cake again and took new photos. You can view the original photos at the end of the post. This post includes some affiliate links. I love carrot cake but I would be mad at you if you served it to me on my birthday. It’s perfectly fine for an afternoon tea, but on my birthday I want chocolate. Don’t even get me started on ice cream cakes. I have opinions.
This easy vegan pho with zucchini noodles is not culturally authentic, but it tastes wonderful. The spices make for an aromatic broth and the zucchini noodles keep it light. Of course, you could use rice noodles in this recipe but I’m trying to eat more vegetables and this is a good way to trick myself. Noodle-y shapes are inherently more fun than other shapes. I don’t have room in my tiny apartment for one of these fancy zoodle-makers. I have a small, hand-held unit that I won’t recommend because it is poorly designed. It makes decent zucchini noodles as long as the zucchini is the prefect size and shape, but it is very hard to clean. If you want a cheap-o solution, I highly recommend a julienne peeler instead. It’s not fancy, but it does the trick. Make sure you take the time to blacken your onion and ginger and toast your spices, it really makes a difference in flavour. Pro-tip: After you toast your spices, put them in a cheesecloth bag or tea steeper so …
Let me tell you a little story. Once upon a time, there was this woman who decided to make granola. She went to Whole Foods and bought nuts and fruit and cacao nibs. She mixed those lovely ingredients in a big bowl with some melted coconut oil and maple syrup. The mixture was lovely and fragrant and she was happy. Then, at the last minute she decided she would add some flax meal. She opened the fridge, found the bag of meal and opened it. It smelled a bit funky, but she was sure that smell would go away when the granola was cooked. No big deal.
Last week, I shared this Vegan Chocolate Panna Cotta recipe. It was very popular, but I’ve heard there are some people in this world that hate chocolate. To those people I say, “Chocolate is the best, your tastebuds are broken”. I’m a kind person and I don’t want these chocolate deprived people to feel left out of the Vegan Panna Cotta party. That is why I’m sharing this Vegan Coconut Mango Panna Cotta. It’s a mouthful.
Last week, I decided to play around with some kanten (a.k.a. agar-agar). Kanten is made from algae and it is a great substitute for gelatin in many recipes. Kanten comes in several forms. I used the granulated form. You can also buy flakes or sticks of it. For my first experiment, I created this vegan chocolate panna cotta with cashew milk and it was a success! It set up very well and held it’s shape when removed from the mold. Cashew milk is very creamy, so this panna cotta has a richness to it without being heavy. Not that I have a problem with heavy desserts, but sometimes you want something a little lighter. This panna cotta has notes of cinnamon and vanilla because I use my own homemade cashew milk recipe.
Yesterday was a good day. The photography gods were smiling on me. There are some days when I can’t get a decent photo of my food to save my life. It’s usually a combination of my own impatience and less than ideal lighting. I had 3 desserts to photograph and I managed to get them all photographed in less than 2 hours. It’s a miracle!
I celebrated my 1 year blogging anniversary this past March. If you forgot to get me a present, I forgive you. I didn’t make a big deal out of it.You can get me two presents next year. I was reflecting on the year by reviewing my statistics, because that is what blogger nerds do for fun. I wanted to see which recipes were the most popular over the past year. I’m not surprised that my vegan dessert recipes are top of the list. I have a major sweet tooth, so I put a lot of love in to my dessert recipes. Don’t get me wrong, I can make a great savoury meal…but desserts are my true love.
I loved hitting up the food court for an Orange Julius when I was a kid. As an adult, they are just way too sweet for me. That is saying a lot because I would mainline sugar if I could. I love that this recipe is refreshing, like fresh squeezed orange juice but it only requires one orange to make 4 small servings (2 big servings). I also love that it has a satisfying, frothy foam on top that makes it feel like a special treat rather than boring old juice.