These fluffy muffins use sweet potato and whole wheat flour, making them the perfect light and nutritious breakfast to-go.
Sweet Potato Breakfast Muffins (WFPB)
Experience the ultimate succulent meaty texture and flavor with my seitan-based vegan chicken recipe. This plant-based alternative rivals the real thing, without the cholesterol or harm to cute chickens. Perfect to use in any dish, this recipe will satisfy even the most skeptical meat-eaters. Check out the complete step-by-step guide to making this Vegan Chicken, along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
These days, most people consider barley—if they consider it at all—as something wintery, perhaps sharing space with mushrooms in a warming bowl of soup. Here, this ancient whole grain gets the tabbouleh treatment, and becomes a significant salad loaded with herbs (and love—see Proverbs). Nice as part of a biblical mezze (Middle Eastern tapas, if you will), served alongside a blob of hummus and flatbread or with roasted eggplant, it’s just right for spring. Tahini is an extremely luscious sesame paste, available in Middle Eastern groceries, natural food stores, and most supermarkets. Like natural (preservative-free) peanut butter, tahini tends to separate, with the oil floating to the top of the sesame goodness below. Stir well before using.
Sweet noodle kugel, the Jewish classic, is made dairy free, but it’s just as luscious as the original. Noodle kugel, a staple Eastern European comfort food, is a cross between a side dish and a dessert — a rich, substantial one at that.
Noodle kugel is often served at holidays and is especially appropriate for the Jewish New Year (Rosh Hashanah), when sweet foods are favored.
What’s a kugel? Basically defined, a kugel is simply a casserole. In the Jewish tradition, one that’s built around a specific food, like this one featuring noodles. Another famous one is potato kugel, and we’ve got a recipe for that one, too.
The traditional recipe for noodle kugel features egg noodles bathed in lots of dairy (in the form of cottage cheese, cream cheese, farmer’s cheese, or a combination). Often, eggs and lots of butter are part of the mix, adding up to a crescendo of cholesterol.
This vegan version proves that it doesn’t have to be that way. It tastes just as decadent, with less fat and no cholesterol. Your bubbe might think it’s weird to make lokschen kugel with silken tofu, but once she tastes it, she’ll kvell. Photos by Hannah Kaminsky, Bittersweet Blog.
Creamy Vegan Cheesecake? YES! Count me in! My #1 all-time favorite cake has been reevaluated and improved – for all the beautiful souls craving some real cheesecake goodness. Let’s be honest, raw cheesecakes are fine and delicious on their own but they’re miles away from the experience you get when taking a bite of that creamy baked cheesecake! While my Baked Cheesecake recipe is coming pretty close to that experience, it just can’t compare to this one. This Creamy Vegan Cheesecake is everything you wish for and more (not exaggerated here)!
Trust my word – as a compassionate cheesecake lover! If you’re looking for the real deal, but vegan and healthier, without refined sugars, look no more and immediately try this creamy vegan cheesecake! You can thank me later…