Tag: recipe
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Mint Matcha Chocolate Chip Cookies
These fun and festive green cookies are naturally colored with matcha and spirulina, and the minty flavor (with a subtle hint of the green tea) is a big hit! I like to add chocolate chips and bake them just until they start to brown on the bottom, which results in a soft, chewy cookie. Featured…
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Caramel Almond Cake
This Caramel Almond Cake is one of my favorite ways to use the Pear Caramel Sauce that I posted last week. It comes together easily, but makes a beautiful, moist and delicious cake that is great for holiday celebrations (or anytime!). Featured in this post This post contains affiliate links, which means I may receive…
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Vegan Pumpkin Cheesecake (Full-Size and Bites)
I have been making a vegan pumpkin cheesecake for years now, and it’s always a big hit even with non-vegans. This year I used my home-canned butternut squash for the “pumpkin”, and adapted the recipe to individual bites as well, so you’ll find the recipes for both the full-sized cheesecake and the individual bite versions…
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Canning Corn Chowder Base
Corn chowder is a great hearty vegan soup option, and since the USDA home canning guidelines allow for a DIY soup recipe (section 4-18), I’ve developed a corn chowder base that can be canned, and then turned into a creamy chowder with cashews once the jar is opened for a quick, easy meal. Featured in…
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Breakfast Burritos
One of the ways I like to use my homemade gluten-free flour tortillas is to make breakfast burritos, since they hold up much better than the store-bought versions I’ve tried. These make a great, satisfying breakfast! Having canned potatoes on my shelf and pre-chopped peppers in the freezer helps reduce the prep work, and the…
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GF Flour Tortillas
These homemade gluten-free flour tortillas are a game-changer. Store-bought versions tend to be too small to make a burrito, tear easily, and lack flavor. These are soft and flexible, large enough to wrap, and taste amazing, even though they only use a few ingredients. It takes some practice to roll them out and keep them…
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Tofu Scramble
Tofu scramble is a vegan breakfast staple, so today I’m sharing how I make mine. I am not a fan of the sulfur flavor of black salt that a lot of recipes use to create the “eggy” flavor, so I don’t include it, opting instead for other herbs and spices to create a flavorful scramble.…
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GF Vegan Burger Buns
I’ve been experimenting with a gluten-free and vegan burger bun that rises well and stays nice and soft, and finally have a good recipe that turns out well every time. These work well as burger or sandwich buns, but they also make a great toast that I like topping with some vegan butter and tofu…
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BBQ Chickpea Pizza
This easy BBQ chickpea pizza comes together fairly quickly, and is a great way to use some of my home-canned pantry staples: canned chickpeas and caramelized red onion relish. The gluten-free crust has a good texture and doesn’t need to rise before baking, so I like that I can pull together this pizza whenever the…
Plantcrafted Pantry 