I never like to say goodbye to a good thing, so I’ve spent much of my vegan journey trying to create vegan cheeses to solve all my taste cravings. Happily, I’ve been able to recreate an equally delicious vegan version of my preteen pasta fave — the spinach ricotta tortellini! I decided that this recipe was too good not to share, so here it is.
Before becoming vegan, one of my favourite lazy dinners was perogies. I have not had vegan pierogi since starting this vegan journey until I made them myself, because I simply could NOT stand never having them again. I have discovered the recipe for the most perfect vegan pierogi, and they’re potato-y and cheese-y, and OH SO GOOD.
I feel it necessary to say up front that these are THE BEST, and they are ALL VEGAN. I wanted a proper vegan cream cheese frosting to get the classic carrot cake feel…
Of course, when you think of breakfast or brunch, invariably, you will think of eggs, bacon, coffee with cream and sugar. That is, you will think of foods that are the opposite of vegan. I swear to you though, a vegan brunch as familiar as your old standard of bacon, eggs, and toast with butter, is totally possible and delicious.
I think there is a common misconception that vegans can’t have baked goods. The traditional recipes are FULL of milk, egg, butter — all those animal by-products. Fortunately there are MANY vegan alternative recipes to the beloved traditional baked goods… one of my favourites, the Cinnamon Bun.
It wasn’t until my taste buds developed a bit that I started to enjoy quiche for the rich, savoury flavour, and the versatility, and indulgence. Then, soon after I’d learned to like quiche, I became vegan and found a substitute for quiche!
Cheese is usually the difference between a vegan and a vegetarian. It’s not merely a taste preference, either. We can become chemically addicted to dairy, like a drug. It has been a real adventure trying to find a vegan alternative to keep away the dairy shakes, like this recipe for Sharp Vegan Cheddar Cheese!