Let’s say you’re not much of a baker or cook, but you want to make an impressive treat for a special person — say, your sweetie for Valentine’s Day or a birthday, or mom for Mother’s Day. These tiny sweet vegan tartlets are delectable, yet incredibly easy to make. Hannah Kaminsky presents four creative ways to fill these little beauties — as well as the tempting photos that go with them.
The mini fillo shells are vegan (and Kosher) are available in the frozen foods section of well-stocked supermarkets. You’ll find them near other fillo products, and items like puff pastry. The package directions say that once thawed, these are rebaked and ready to use, but also recommend heating them before filling, for extra crispness. Follow package directions, either way. more→
Since hummus and crackers are a flavor match made in heaven, why shouldn’t they be fused into a single delicious snack? These hummus crackers are good enough to eat on their own but also great with any number of dips. Feel free to use your favorite flavor of hummus. These crackers come together very quickly. This recipe makes 36 to 48 crackers, depending on how you measure and cut. Double the hummus flavor by serving with hummus, or serve with your favorite spread. They’re good plain, too! Recipe and photos contributed by Hannah Kaminsky. more→
This simple vanilla filling for a no-bake pie filling sets up beautifully and becomes a luscious canvas for fresh fruit. Try it with berries in the summer; apples, pears, or tiny oranges in the fall or spring. Look for agar powder, a seaweed-based gelling agent, at any natural foods store. Recipe and photo by Hannah Kaminsky.
Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint you’d find in honey, the standard buttery rugelach dough becomes a whole lot more special. more→
Cradled in a chocolate crust and blanketed by a ganache topping, the silky peanut butter mousse at the center is creamy and luscious. The hardest part of this pie is making the crust (if indeed you’re making yours from scratch), so once it’s baked and ready to go, you’re more than halfway done! Recipe adapted from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission. Photos by Hannah Kaminsky.
Go ahead and play in the mud! This vegan mud pie is inspired by the call for a “cup of mud,” which is of course simply coffee, and the outrageously chocolaty affair known as Mississippi mud cake, it’s as dark and intense as a fresh brewed cuppa, but with all the trappings of an elegant dessert.
Don’t be misled by the funky name—this kind of mud pie is far tastier than any childhood sandbox creation. Perfect for a pie novice, this is an effortless dessert with a big flavor payoff. Recipe and photos from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission.
Making a cup of coffee is a time-honored, complex ritual in Turkey. Brewed in an ornate metal ibrik directly over the stove, the ground coffee is heaped straight into the vessel and never filtered. Though it may be a turnoff to some, the grounds are welcome to settle to the bottom in a thick sludge adding body to the whole drink and supposedly telling the drinker’s fortune, like spent tea leaves. more→
Fit for an opera star, the original peach melba kept all components separate: Ice cream melting coldly in one corner of the plate, raspberry sauce congealing somewhere nearby, and peaches slowly losing warmth all by their lonesome. The idea was that the warm fruits would bring up the temperature of the ice cream enough that it wouldn’t threaten the precious vocal chords of Nellie Melba, Australian soprano of the late 19th century, and thus allow her to enjoy a frozen treat.
Textural contrast is what keeps a big bowl of ice cream interesting through each and every bite, and precisely why a magical shell topping can be so dangerously addictive. A sauce that pours on as a liquid but instantly solidifies upon hitting a frosty scoop of ice cream, it’s almost as much fun to play with as it is to eat. Chocolate is always the most popular with any crowd, but don’t let the classic limit your creativity! Plenty of other flavors can add a crunch that’s just as sweet and satisfying. Recipe and photo courtesy of Hannah Kaminsky, from Vegan a la Mode.* Reprinted with permission of the author and Skyhorse Publishing. more→
This amazing vegan whipped cream recipe is from Vegan Desserts: Sumptuous Sweets for Every Season,* reprinted with permission of the author and Skyhorse Publishing, ©2011 Hannah Kaminsky. Photo by Gail Davis reprinted from her blog, Hungry Vegan. more→
Imagine delicately spiced pears cooked just until fork tender, sitting atop a luscious pillow of maple-scented cashew crème, all contained within a soft, nutty crust. Sound like a dream? Well wake up, because this delight is easily a reality! This is one amazing finish to any meal, sure to please all palates and diets alike. Not only is it gluten-free, but this tart can also be adapted for a low-sugar dessert. Simply omit the granulated sugar in the pear topping, and replace the granulated sugar in the crust with more almond meal. Just be sure to save yourself a generous slice beforehand, as the likelihood of leftovers by the end of the night will be slim to none!
Suffering from the midwinter blahs, when it seems that not a single fresh fruit remains in the grocery store, and there’s nothing but kale and potatoes thriving in the harsh frozen tundra outside? Reach for citrus—and don’t stop at just one type! By combining three different zesty flavors into one cupcake, you’ll get a brighter, well-rounded flavor that’s sure to shake off that gloomy, grey feeling. more→