If there’s going to be one thing that my husband and I agree wholeheartedly on, it’s chocolate desserts. He’s 100% a chocolate or die kind of guy, craving the kind of desserts that are chocolate on chocolate (like these sweet cookies), while I’ll gladly take any chocolate dessert, but also love a fruity dessert thrown in there occasionally too. Really, I’ve been testing these vegan deep dish brownies to celebrate (more…)
I know, sweet potato salad in May? But hear me out! On my recent visit to my grandparent’s house last month, my grandma enlisted me to help her in making a side for lunch one day. Putting our cooking minds together, we ended up coming up with a cold sweet potato salad, using up some frozen sweet potatoes she had and whipping up a dressing from an old cookbook that would (more…)
A sweet and bright citrus salad, perfect for the winter time with a creamy lemon tahini dressing!
Happy weekend! I’m popping in quickly today to share a winter citrus quinoa salad that has been a staple for me the past few weeks. In an effort to keep with my intentions for the year, I wanted to find a salad that is filling, easy to throw together and hearty enough that I won’t be hangrily tearing through the cupboards for a snack in an hour. Mixing in a handful of pre-cooked quinoa and drizzling over a creamy lemon tahini dressing that even a tahini hater like me can love all seem to do the trick. (more…)
Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust!
I was all about the apple desserts last week and this week, I’m jumping into the pumpkin dessert pool with two feet with these vegan pumpkin cheesecake bars! For the longest time, I wasn’t really a pumpkin fan (give me pecan pie > pumpkin pie anyday), but now that I’ve finally nailed (more…)
It’s time for a party…a pumpkin party! My dear friend Sara put together a roster of amazing bloggers and we are all sharing pumpkin recipes today. From sweet to savory, it’s all about the pumpkin today. (more…)
Green bean casserole was a dish it took me a while to warm up to, I mean, it has mushrooms in it people, MUSHROOMS. p.s. I hate mushrooms, always and forever. At Thanksgiving I was always first to dive into the mashed potatoes and gravy and last to get at the stuffing and green bean casserole (stuffing is still iffy for me). After a while, I discovered that, um this casserole has crispy fried onions on top and gets all bubbly and delicious, so let’s give it a try. Needless to say, I ended up loving that crispy/bubbly combination, but didn’t so much love the condensed creepy mushroom soup that went into making it. Last year, I made a version of vegan green bean casserole from Fat Free Vegan that satisfied my craving, but still, it had mushrooms, so I wasn’t totally sold. I love a good caramelized onion, so I knew I wanted to be heavy on the caramelized onion and crispy onion, super low on the mushroom part.
After tinkering and trying to get at that crispy on the top, bubbly in the middle texture, I finally landed on this vegan green bean casserole compromise. Once I figured out that I didn’t need all the extra steps of caramelizing the onions separate, making a roux before putting everything together, etc., things got a lot easier. The best thing about this casserole is that, just like its original counterpart, it’s a mix and bake kind of dish. Rather than dirtying 2 extra pans and waiting even longer for the casserole to be ready; mix, bake, top, done! The filling becomes all bubbly and crispy on the edges, while the top is crunchy and beans get nice and cooked all the way through. At first, I thought I would want the green beans to stay crunchy, but it turns out, I like them nice and overdone. You might think this is a crime against vegetables, but I wouldn’t have it any other way!
The crispy onions on the top are optional, but really, it’s Thanksgiving, so why wouldn’t you? Sidenote: I gave my dad a whole can of those crispy french fried onions as part of his birthday gift one year, because we used to have to buy 2 cans around Thanksgiving, one for him and one for the casserole. He doesn’t eat them straight out of the can anymore, but seeing that container always makes me think of him popping it open to swipe a couple handfuls of fried onions.