Recipes

Cranberry & Spelt Pumpkin Muffins (Plant-Based)

Moist, fluffy, and full of bright flavor, these plant-based muffins break molds, y’all!

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My favorite ways to use sourdough discard

I’ve rounded up a few of my favorite recipes from around the internet for how to use sourdough discard in delicious ways.

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One-Bowl Granola

Once you make it a few times at home, you realize how easy, healthy, delicious it can be when you make it yourself.

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Nougat Noir, the Surprisingly Vegan French Confection

This predecessor to nougat de Montélimar is also a more climate-friendly alternative. It’s vegan!

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Vegan Bourbon Bars

These bourbon bars are my family’s classic Christmas dessert – so I can veganized them!

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Rosemary Caramelized Almonds

A perfect, sweet-savory last-minute holiday gift for friends and neighbors.

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Kitchen Store Heaven & Vegan Madeleines

Kitchen store misadventures, the history of Les Halles, and vegan madeleines I’ll have to make 100 times to get my money’s worth (for reasons you’ll understand…). Thank goodness they’re tasty.

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Vegan Madeleines with Apple-Cinnamon Glaze

The spicy, lemony, apple-y glaze makes these madeleines taste of pure fall. You’ll want to eat one… or all of them?!… as soon as they’re done.

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Vegan Aquafaba Meringue Cookies

Vegan Meringue Cookies (with Aquafaba) Aquafaba meringues are as easy as “normal” egg white-based meringues – provided you have a can of chickpeas, sugar, cream of tartar, and a stand mixer! Or if you want a serious workout, they can also be made by hand, which is how I make them here in my stand-mixer-less…

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Vegan Peanut “Brittle”

This easier take on peanut brittle involves no candy thermometers and doesn’t go on the stove top once. And it skips animal products and processed sugars entirely (no corn syrup!) for a 5-ingredient treat that comes together in 30 minutes.

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