Vegan Chocolate Eclairs
Keep in mind that this recipe may not yield what you know to be an eclair
Keep in mind that this recipe may not yield what you know to be an eclair
When using a recipe like this one with so few ingredients, the unique flavor of the coconut palm sugar comes out more and doesn’t taste quite as good. But feel free to experiment!
If you are not a vegan or a part-time one at least, and if you are ever in NYC, you must have a dessert from Soutine. Otherwise, you definitely must have a dessert from Babycakes, which has many wonderful vegan and gluten-free desserts.
These turned out really well. It was a relief when I bit into my first one to discover that they were tasty, and that other vegan cheesecake recipes do turn out.
The final cake is comprised of four recipes. So follow along. 🙂
This first salad is a result of a search I did the other day for lentil salad recipes. This one caught my eye because of the addition of spicy peppers and lime, and I actually like it pretty well.
I’ve been making almond milk nearly every weekend, and have wound up with more almond meal than I know what to do with.
This is so easy that you’ll probably wonder why you haven’t gotten around to making it at home yourself. Sure, not every single pita puffs up the way you may hope, but it’s fresh and still tastes really nice.
I had quite a bit of leftover pumpkin, so I decided that I’d use it for less practical purposes and indulge in making some pumpkin muffins for breakfast.
For those of you who are vegan or who are trying to lay off of eggs, this is a great replacement for standard banana bread that uses eggs.
Even though my cookies have nothing conversational about them, I somehow thought that something sugary in the shape of a heart would be a nice substitute to those candies.
When I was looking for Irish recipes, I kept seeing recipes for Boxty, which is such a common food in Ireland that it even has rhymes and sayings created in honor of it: