Pennsylvania Dutch Shoofly Cake

Vegan Shoofly Cake Photo

Michelle’s vegan shoofly cake, wet bottom style!

You may have heard of shoofly pie, the famous Pennsylvania Dutch molasses pie. But most people haven’t heard of shoofly cake, which is very similar to the pie except there’s more flour and you don’t have to bother with a pie crust. If you’d like a simpler introduction to Pennsylvania Dutch baking, this is a great place to start!… Read more

Vegan slow cooker red beans and rice photo

Michelle’s vegan slow cooker red beans and rice. This is the quick version, without the vegan Andouille sausage.

Day after Christmas–I survived!  If you’re like me, some easy cooking is probably sounding really good right now.

Let’s do a Creole vegan slow cooker red beans and rice recipe! Red beans and rice originates from Louisiana. Unlike some other famous dishes from the region, it’s not meant to be too spicy, so it’s served with plenty of hot sauce for the table.… Read more

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

Vegan Gumbo Photo

Michelle’s vegan gumbo

This Cajun vegan gumbo features Andouille sausage and chicken. It’s such a lovely brown color, and so deliciously savory, you won’t believe it’s vegan!

Gumbo originates in Louisiana, and it’s found in both Creole and Cajun cooking. It’s a thickened soup or stew made with roux and the Louisianan “trinity” of onion, celery, and bell pepper.… Read more