These vegan maple pecan bars are the ultimate sweet treat for autumn and are ready in just an hour! Perfect for an anytime treat, Thanksgiving dessert, or holiday potluck.
Guys, these maple pecan bars are out of this world good and are the perfect way to kick off your fall baking.
Think of these as a shortbread-y crust topped with a big batch of quick caramel and a healthy dose of pecans folded in. The brown sugar in these bars gives off a caramel taste to both the crust and topping, while coconut cream is mixed into the topping to make everything creamy and dreamy. True fall baking heaven!
The BEST and easiest vegan pie crust recipe! Made with coconut oil and comes together in a snap, this will guarantee the flakiest, best pie crust for your next pie.
The time is here! Thanksgiving is quickly approaching and out of all the desserts on the table, pies always take the cake at this particular holiday. I know that making pies and the fillings are actually pretty easy, but you know what makes a great pie even better? A perfect vegan pie crust!
I’ve spent my fair share of time making and trying out different vegan pie crusts over the last few years.From all coconut oil pie crusts to olive oil to using as little water as possible, I’ve found what works, what doesn’t, and a few tricks to speed up the process in between. To get the perfect vegan pie crust we are going to talk about the main components that make a vegan pie crust great: coconut oil, flour, water, and handling. Let’s get to baking!
Perfectly soft vegan ginger cookies that are perfect for frosting, or by themselves! So easy to make and great for the holiday season.
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands who make this space possible!
Well here we are, made it to the other side of Christmas! Whether your style is a large family gathering, small to-do, or anything else in-between, I think it’s true that we all love one thing about this time of year…the FOOD. I really love that there are things specifically reserved for this time of year, like my grandma’s cheeseball recipe, making cutout sugar cookies with my dad, and doing our yearly lasagna for dinner tradition (which is more common than I thought it was!).
One thing that I’ve never gotten into, but kind of wish I had the patience for, is making gingerbread houses! I mean, A Cozy Kitchen made a KILLER one and I’m thinking uhhh, I don’t even have the patience to properly frost a cake more than once a year! But, I do have the patience for vegan ginger cookies that are soft, easy, and SO so perfect for cutting out into little gingerbread men or slathering with vegan frosting. I’m actually not one to spring for the gingerbread, especially since they’re usually rock hard, don’t taste great, and lack a little extra oomph to them. BUT, this version fixes all of those problems. Perfect, easy, and full of oomph!
How to make vegan ginger cookies
One of the BEST things about this recipe is that it doesn’t require fresh ginger! I almost never have it on hand, so I wanted something that would come together with ingredients I always have on hand, but still pack that ginger-y punch.
Make sure to whisk your dry ingredients! This is going to prevent that clumping situation that is NO fun when you get a mouthful of baking soda or too much ginger in one cookie and not enough in another. You know what I’m talking about and it’s NOT fun.
Use good flour! I know this seems kind of like a given, but using good flour is going to give you a more consistent, even result. I also think that when a cookie doesn’t have a ton going on in it, each ingredient is super important. My favorite is Bob’s Red Mill Organic Unbleached All-Purpose Flour for ALL my baking. Hands down, the best!
Watch your bake time! The dough for these vegan ginger cookies is already on the brown side, so they aren’t going to brown up like other cookie doughs. Pull these out before you think they’re totally done, or else you’re going to end up with overdone cookies!
And that’s it! These are actually pretty easy and don’t require anything special to make them, so you could whip them up in time for a party or celebration and let them cool for a bit before packing up and serving. I’ve also topped these with both vanilla or chocolate frosting and they are equally as delicious.
Alright everyone, it’s crunch time. If you’re scrolling through Pinterest or Facebook right now, ‘tis the season to see posts like ‘10 Easy Christmas Cookies’ or ‘Best Christmas Cookie Recipes’… so we’re switching it up for the sake of Father Christmas. I’ve compiled a beautiful list of noteworthy vegan Christmas desserts that will satisfy even the toughest of critics.
OH FFFFUUGDE. Only I didn’t say fudge. I said THEE word. The big one. The queen mother of dirty words. The F dash dash dash word. Can’t say fudge without thinking of A Christmas Story. Anyone else? Make this tasty Peanut Butter Cocoa Fudge so you won’t have to swear like Ralphie. Three ingredients. Baddabing, baddaboom – fudge!
Speaking of fudge, this Fudge Frosting paired with these Cocoa Brownies is a decadent party in your mouth. I love cocoa anything this time of year. It’s just so warm and cozy and fills me with happy memories.
I love a good truffle and these coconut cashew beauties are no exception. These are perfect for boxing up and gifting to your friends, neighbors, teachers, mail carrier – you see where I’m going with this?
Sharing pie during the holidays is almost like a ceremonious occasion in my house. There’s just something about passing around slices that truly wraps the season in a big red bow. This Chocolate Vegan Pecan Pie is best made in steps, so you can do a little bit at a time at your convenience!
There’s something about pull apart bread that makes me so happy. I don’t know if it’s because it’s a treat for your tastebuds and satisfying feeling of pulling the layers apart, or some other unknown reason. The orange adds such a bright flavor explosion and the glaze is perfection. You’ll be so proud passing this one around to your friends and family.
If you’re looking for a little something different to add to your holiday pie rotation, this Vegan Peanut Butter Pie fits the bill. The peanut butter flavor really shines in this pie and is a force to be reckoned with. 10/10 recommend.
What says winter more than hot chocolate? This Creamy Vegan Coconut Hot Chocolate recipe puts a fun spin on a winter classic. Cozy up inside with a mug or two and spike with some coffee liqueur if you’re feeling adventurous.
Hi guys! It’s almost Thanksgiving again, which is actually ridiculous because I could’ve sworn it was just the 4th of July and sweltering hot. Regardless, I absolutely love the holiday season and all the food that goes with it. When I look forward to Thanksgiving meals, this is all I have to say: gimme all the sides. My plate can typically be found under mountains of mashed potatoes and casseroles, mounds of stuffing, and winding rivers of gravy and cranberry sauce.
K, now I’m drooling.
Here are 10 Vegan Thanksgiving Sides that you’ll absolutely need second (third and, ok fine, fourth) helpings of: (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 the first to dive into the mashed potatoes and gravy and the 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 it 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. 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 two extra pans and waiting even longer for the casserole to be ready, just 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!
Tips on how to make this green bean casserole
This easy green bean casserole takes just 15 minutes to prepare. Because it’s such a simple dish, you want to buy all the right ingredients. To get the proper texture, I used fresh green beans instead of canned. The green beans still come out perfectly mushy, but the casserole holds together a little better and has a deeper flavor this way. The second key ingredient is smoked paprika. In a pinch, you can certainly use regular paprika, but smoked paprika adds an extra layer of flavor to this dish that’s totally unique and delicious.
And although the crispy onions on the top are technically optional, it’s Thanksgiving, so why wouldn’t you use them? Side note: 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 two 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.