Despite the heat, I’m showcasing one of my favorite fall recipes: Apple, Olive Oil, and Lavender Cake. I know it sounds like a lot but trust me on this one. I first came across a similar cake when I was traveling in the Mid-West a few years ago and have since made it my own. Apples tend to get upstaged by pumpkin when it comes to fall baking and this recipe showcases them beautifully. Continue reading
I’ve always enjoyed a well done souffle–it’s light and airy with a an almost pudding like texture. After going vegan, I thought souffles were going to be off limits since it’s main ingredients are eggs. Eggs are what give the souffle both the classic rise and texture known throughout the culinary world.
Enter silken tofu. I’m such a big advocate of silken tofu in vegan baking, especially when it comes to creating things that require that smooth, creamy texture (i.e. pumpkin pie). Continue reading
Happy Monday friends! After another full weekend of culinary adventures and casually flipping through a few food magazines, I’ve been inspired by classical French cuisine. One of my absolute favorite dishes is creme brulee. There is something just so comforting about this simple dessert that makes it a perfect way to end any meal–pair it a nice cup of coffee or espresso and you’re in heaven!
Creme brulee has such a beautifully clean flavor palette that it makes for a perfect blank canvas for a variety of add-ins, whether that be fresh fruit, various extracts or even chocolate. Today, however, I’m adding one of my favorite provencal flavors: lavender. Lavender pairs so well with vanilla and lends just the right amount of floral undertones. If you want to jazz up my recipe a little more, try adding some fresh lemon zest to the mixture for some unexpected brightness and zip.
Note: If you’re planning on adding fresh fruit, be sure to add it AFTER you simmer and thicken the creme.