Vegan Parmesan
A great topping for our weekly or so vegan meals, also tasty right out of the jar. I may or may not sneak a spoonful while walking from the table back to the fridge.
Author: Caroline Graves
Fancy Toddler Crackers
A fancier take on the simple toddler cracker recipe, with just a couple bonus ingredients that you do. They do have a slightly nicer flavour, but are not quite as simple, just due to how many ingredients involved, so I don’t make them quite as often.
Vegan Maccy Cheese
A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.
Pressed Halloumi Sandwich
My hommage to the Pressed Halloumi sandwhich from a little take away that I think is now long gone, in Tenleytown DC.
Zingy Lemon Glitters
Based on Isa Chandra Moskovitz’s “Citrus Glitters” I’ve added candied ginger and narrowed it down to just lemon zest. This is basically a vegan take on old fashioned sugar cookies, and could easily be adapted to any flavour you like.
Miso Nuts
A craving and some detective work lead to this recipe. Sweet, salty, bright with citrus and ginger, but with depth from miso and sesame oil. A moreish snack that feels healthy enough.
Mom’s sugar cookies
Easy to work with dough that yields crisp, crunchy cookies. This is my mom’s adaptation of McCall’s cook book’s “Old Fashioned Sugar Cookies”. They’re the Christmas cookies I grew up with.
Stained Glass Cookies
This is a fun cookie decoration technique and makes you look pretty pro you can select candy flavours to complement the cookie or do this with a neutral flavoured dough.
Egg Yolk Paint
This has become my top cookie decoration technique, it’s fun, the results are beautiful, it doesn’t add sugar to the cookies, the cookies stay crispy, and it’s done once the cookies are out of the oven.
Rose Water Glaze
Another variation on America’s Test Kitchen’s all purpose glaze, I like their use of cream cheese, it helps mellow the sugar. This variation is just right to go on a flavoured cookie without overpowering it. If the cookie is more of a neutral flavour, there’s room to intensify the glaze with more rosewater.