Best Vegan Pumpkin Pie Photo

The best vegan pumpkin pie, all dolled up for the holidays with edible flowers!

Meet the best vegan pumpkin pie–it may also be the best pumpkin pie, period!

How was it made? By veganizing and, dare I say, improving the best non-vegan pumpkin pie: the fabled Cook’s Illustrated pumpkin pie recipe from 2008. I don’t know of anyone else who has done this, probably because all vegans have been told that you “can’t” replace 5 or more eggs in a recipe.… Read more

Michelle's Vegan Hamburger Soup

Michelle’s Vegan Hamburger Soup

I adapted this vegan hamburger soup from my Pennsylvania Dutch grandmother’s recipe. Pennsylvania Dutch beef soups are often made by simply boiling the vegetables in beef stock made from soup bones. In this recipe, I use a high quality vegetable stock and sweat the vegetables before boiling them to better bring out their flavor.

To add a “beefy” depth to the stock, I add some optional G.Read more

Photo of Michelle's Vegan Potato and Leek Soup

Michelle’s Potato and Leek Soup.

There are many hearty Pennsylvania Dutch potato soups, often made with milk, onion, pork, and/or celery.  This creamy vegan potato and leek soup recipe is a little different; it’s definitely a re-interpretation instead of a re-creation. The potato soups I’m used to are made with white onions and are seasoned very simply, with just pepper or maybe some parsley.… Read more

Michelle's Vegan Shoofly Pie Photo

Michelle’s vegan shoofly pie. This photo shows that you can make delicious shoofly with this recipe even if you had to make your own crust in a round cake pan instead of a pie plate!

Shoofly is a famous Pennsylvania Dutch molasses pie topped with buttery brown sugar crumbs. You can serve it for dessert, and some Pennsylvania Dutch people eat it for breakfast.… Read more

Michelle's Vegan Northern Cornbread Photo

Michelle’s Vegan Northern Cornbread.

Also known as Yankee Cornbread, some folks get fired up about differences between cornbreads in the North and South! I don’t fuss about which one is “real” cornbread, because they’re two different breads. In the North most people use yellow instead of white cornmeal, and this recipe yields a softer crust because it uses a pan instead of a preheated cast iron skillet.… Read more

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