Coffee in general is a favorite flavor and beverage of mine. Yet, while the wide array of gourmet coffee drinks always sound so enticing, the vegan options from which I can choose are sadly limited. After leaving so many cafés empty handed, I decided to turn my greatest craving into cake! As aromatic as a coffee shop, and dressed with a vanilla and caramel topping, this Caramel Macchiato Vegan “Cheese” Cake is a spitting image of the original. Now you can have your coffee and eat it, too! Recipe and photo by Hannah Kaminsky, from My Sweet Vegan: Passionate About Dessert.*
In this Vegan Triple Citrus Cupcakes recipe, three different zesty citrus flavors are combined into one cupcake, giving you a bright, well-rounded result.
Are you suffering from the midwinter blahs, that time 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? The Solution: 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. Continue Reading…
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!
Little more than piles of shredded potatoes, what separates superlative hash browns from the merely adequate hash browns all comes down to texture. Shatteringly crisp on the outside yet tender, even borderline creamy on the inside, it’s a fine balance that’s difficult to strike.
Using a waffle iron instead of a standard frying pan maximizes the surface contact for a far more satisfying crunchy crust, while the enclosure allows the spuds to essentially steam from within, ensuring perfectly tender bites through and through. Recipe and photos for Hash Brown Waffles are reprinted with permission from Real Food, Really Fast by Hannah Kaminsky © 2018 by Skyhorse Publishing. Continue Reading…
Like many penniless, voracious college students, instant ramen saw me through many late night study sessions back in the day. When the fridge was empty and the pantry otherwise bare, I could always count on a packet or two of freeze-dried noodles to see me through the lean times. They still hold a special place in my heart, the mere thought of those chewy wheat strands swimming in a salty sea of vegetable broth sends my head spinning with hunger, but I’d like to think that my palate has evolved quite a bit since then. Now my approach is a good deal spicier, fresher, and undoubtedly healthier.
No longer shackled to those quick-cooking fried noodle bricks, I’ve found that buckwheat soba noodles takes only a minute or two longer to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl. Kimchi is the star of the show here, so even if you don’t have all the vegetables suggested below, you can easily make up the difference by just piling on the peppery pickled cabbage instead. Read labels carefully to avoid fishy additions, or make your own if you have extra time to plan ahead. Recipe and photos from Instant Kimchi Noodle Soup are reprinted with permission from Real Food, Really Fast by Hannah Kaminsky © 2018. Continue Reading…
Butterscotch blondies, a childhood favorite, turned out to be one of the most difficult recipes for me to master. Really, it should have been a breeze to figure out this seemingly foolproof idea, and yet my first trial pan of raw batter literally exploded all over the oven. I wish I were exaggerating, but in all honesty, drippy streaks of sugar and margarine plastered the glass window from which I watched in horror.
Thankfully, though it took a while to perfect my approach, the following 5 or 6 attempts only resulted in a trash can full of unsatisfactory baked goods rather than more kitchen disasters. Now, I am happy to share my easy method for creating this sweet treat that I remember fondly from my pre-vegan days. It doesn’t require you to blow anything up, either. Recipe and photos by Hannah Kaminsky. Continue Reading…
It’s time to build a better bean salad! It’s a perfect dish for parties and picnics, as well as for providing extra protein for your everyday plant-based meals. To make a tasty and healthy bean salad, you don’t so much need a recipe but a blueprint, and that’s just what we’re going to give you here.
Traditionalist and adventurous eaters alike can benefit from the same study base, constructing unique legume dishes to suit every occasion. Select each ingredient with intention rather than just slapping together the standard formula, and you’ll never be disappointed by the result. Infuse real flavor into the mix each step of the way for a fantastic side dish your summer cookouts, barbecues, and road trips. That said, bean salads can be a staple year-round dish. Continue Reading…
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. Continue Reading…
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. Continue Reading…
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. Continue Reading…
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. Continue Reading…
Peach Melba is a classic 19th century dessert developed for Nellie Melba, Australian soprano, which would allow her to enjoy a frozen treat without damaging her vocal chords. Inspired by the original, this updated vegan peach melba ice cream becomes a much easier make-ahead dessert that merely needs to be scooped and served. Recipe and photos courtesy of Hannah Kaminsky, from Vegan a la Mode.* Reprinted with permission of the author and Skyhorse Publishing. Continue Reading…
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. Continue Reading…
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. Continue Reading…
Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year. Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything. Recipe and photo contributed by Hannah Kaminsky, from My Sweet Vegan* (reprinted by permission of the author). Continue Reading…
