Unbaked Fig Bars by Gena Hamshaw have all of the chewiness and sweetness of traditional fig cookies, but they’re made with wholesome almonds, oats, and real dried figs. Truly perfect for the holiday!
Recently I was the very lucky recipient of an array of Miyoko’s Creamery cultured nut products —aka vegan cheeses — from the newly launched Miyoko’s Kitchen. * Miyoko’s Kitchen has generously offered VegKitchen readers $5.00 off all online orders. Use the discount code: VEGKITCHEN. Valid until 12/31/14, aka, through the end of this year. Shown above, Sundried Tomato Garlic. more→
I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin … and I’ve been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy.
For winter gatherings, my favorite food theme for entertaining is a delicious vegan appetizer buffet with wine, cocktails, and/or mocktails. After that, who needs dinner? You can then skip to coffee/tea and light desserts. Here are 8 tasty dips and finger foods, our absolute favorites from VegKitchen’s vast array of Vegan Appetizer Recipes. Choose 5 or 6 of these and serve with your favorite beverages. Above, Smoky Vegan Cheddar Cheez. You’ll find the way to the recipe with the 4th link below, along with its spreadable version. Photo above by Hannah Kaminsky. more→