What is an apricot plum cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which tastes spectacular!
They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. All the kids went back for seconds of these vegan potstickers.
We’ve made this bean stew recipe twice already, with the lovely combination of dill, rosemary, and sage warming our tummies. As a bonus, leftovers the next day are just as good as the real thing.
Vegan malai kofta is a plant-based take on a classic Indian comfort food – think of tender dumplings in a creamy sauce.
Here we take the warm healing of a potato curry and add a crisp baked pastry instead of the traditional fried version. Your heart and your mouth will both be happy. The kiddos gobble these baked samosas down too!
We chose a savory potato-bean-onion filling that makes tasty plant-based pierogies, and we made our own dough. It was a fun weekend project!
Blueberry dumplings are a fun dessert or breakfast to make – they’re basically like a giant blueberry-upside down muffin that you make in a pan on the stove.