I started these macarons with intention of filling then with a rum ganache, but the bottle that I thought was rum was whiskey instead. Definitely a sign of as new parent-I don’t even know what alcohol we have anymore!! I figured whiskey would work just as well as rum and if nothing else they were still chocolate and delicious.
Check out Floral Frosting for more great recipes!
I’ve already told you guys about how much I hated tofu as a child. As much as I don’t enjoy saying it (my husband can attest to this), I was wrong! Tofu is one of the most scrumptious things in the universe, as long as you drain it well and cover it in delicious flavors. I’ll be honest though, I’ve come to even enjoy eating it plain.
You can definitely use extra firm tofu for this, but firm will work just as fine. Don’t get the stuff in the aseptic package, you want the water filled stuff you have to drain. Don’t forget to save that water to whip into meringues! Black vinegar is the only hard to find ingredient in this recipe, but you can substitute a good balsamic vinegar if you don’t have a well stocked asian store nearby. It won’t have the same flavor profile, so definitely search for black vinegar!
Weeks before I started attempting macarons, I made this beautiful batch of macaroons. There’s major differences between the two – one is a drop cookie, the other is piped, one has coconut, the other has almond. However, they are both delicious! My little one couldn’t keep her hands out of my macaroons (but she loves macarons now!)
Yet again, this recipe uses the legendary aquafaba, which is now becoming mainstream. If you aren’t already a member, you should definitely join the vegan meringue group on Facebook. I found that these really needed a little more body to hold the cookie together and I already liked the coconut macaroon recipe from Vegan Cookies Invade Your Cookie Jar, so I added aquafaba to the recipe. The aquafaba adds a nice sheen to the cookie and a little more moisture, but the recipe is also great without it. They are best enjoyed with cute babies and a glass of milk!
I decided to start from scratch with my macaron recipe after many (MANY) attempts. I wanted a shell that was a little thicker and could possibly withstand a higher temperature of baking. See my previous post for more details. Spoiler alert: it can’t. However, it performs great under the baking conditions Charis at Floral Frosting created! If you haven’t already watched it, she created this awesome video that illustrates the macaron making process and the crucial step, the macaronagge.
These are a great summer flavor, especially after chilling in the refrigerator overnight! I love the combination of lemon and strawberry, and the bright color is perfect for this sunny time of year.
If you have any issues with the recipe, don’t be afraid to comment below, or check out my previous post on troubleshooting .
P.S. Check out the aquafaba Facebook group for more great recipes!
When I was little, my mom made these chocolate chip meringue cookies for holidays and my birthday treat at school. I love mint and chocolate combined and the light, airy texture of meringue is the perfect vessel for it!
I posted these a few months ago in the Vegan Meringue Facebook group, but finally decided to post the recipe!
I know, that title sets a pretty high standard. I was pretty skeptical when everyone in a Facebook group I’m in with posting about this potato carrot cheese, stating that it was the best cheese they’ve ever made. We decided to try it to see if it lived up to the hype, but obviously made a few modifications. I’ve tried my fair share of cheese sauces, from cookbooks and online blogs, but this one is going to be my current go to from now on. This cheese sauce works because the cell walls of potatoes release starches when you destroy them, this is a common problem when making mashed potatoes and results in a gluey texture. However, with vegan cheese, gluey texture equals amazing stretch.
The carrots add that nice orange flavor, coconut oil replicates the creamy mouth feel of dairy fats, nutritional yeast has the stinky cheesy smell of cheddar, miso paste gives an authentic umami flavor, and lactic acid provides the sharp tang of dairy cheese. Please try this cheese!
This recipe is fantastic for nachos.
As well as breakfast sandwiches.
In fact, it’s pretty much good with just a spoon and nothing else 🙂
One of my favorite meal growing up was sweet and sour meatballs. My mom used a recipe from the original orange Betty Crocker (you know the one, your mom had it too.) I love adapting old recipes, so here’s my version.
I use seitan instead of meatballs, but you could easily substitute tofu. Feel free to add different veggies, but the pineapple is essential.
When Ken and I first started dating, we took a trip to a blueberry farm in Illinois. We spent hours picking (and mostly eating) berries, until I got tired and lost our group. I ended up trying to call him multiple times from a stranger’s cell phone and surprisingly there’s very little cell reception on a blueberry farm in the middle of nowhere. After waiting awkwardly on a bench for an hour, we finally found each other, and we left that farm with a cooler full of blueberries. Most were frozen and eventually made their way into loaves of banana bread, but some turned into these excellent muffins.
I made a huge batch of these to freeze before having my baby, so feel free to do the same. You can even substitute chocolate chips for the blueberries and pretend like it’s a healthy breakfast. I promise not to tell.
A while ago I challenged The Friendly Fig to face her fear of making risotto, and I would do the same. It’s been over a month now, and I finally figured it was time to attempt a recipe. I’m so glad I did!
This was delicious and creamy and wasn’t nearly as hard as I thought it would be. I discovered the trick to making risotto is not leaving the stove for very long, but it didn’t require the constant stirring that I had been previously afraid of. I added a little almond milk and nutritional yeast to give it a flavor boost that dairy would normally give. I served this with a batch of chickpea cutlets, another Post Punk Kitchen recipe.
When we visit my husband’s family, we often go out to dinner at a restaurant called Greek Islands. One of my favorite sides there is the spanakorizo, which translates to spinach rice. This can be made with or without the tomatoes, either way is delicious.
This dish is much better with fresh dill; use it if you have it. My dill plant didn’t last the summer, unfortunately. We like to serve this with a squeeze of lemon, a little olive oil, and some fresh pita bread.
Avocados and Ales 