Good vegan pierogi come down to three humble things: flour, a pot of potatoes, and an onion that’s had time to turn sweet. The dough is just flour, water, oil, and salt, so there are no eggs and no dairy to work around, and it handles more like fresh pasta than a bread dough. I … Read more
Baked vegan jalapeno poppers give you the creamy, cheesy, mildly spicy bite of the bar snack without standing over a pot of hot oil. The filling mixes up in one bowl, the peppers roast on a wire rack until their bottoms crisp, and the whole tray is ready in about thirty-five minutes. I keep these … Read more
These vegan stuffed mushrooms stay firm on the outside and creamy in the middle, and the step that makes that possible happens before any filling is involved. I roast the empty caps first, so they release their liquid and firm up instead of flooding the pan when they bake. That short pre-roast is the difference … Read more
Roasting the carrots whole before they ever touch the marinade is what makes this vegan smoked salmon work. A raw carrot ribbon stays crunchy no matter how long it soaks, but a roasted carrot turns silky and supple, so it drapes over a bagel and drinks up the smoky marinade the way you want it … Read more