Biscuits aren’t hard to veganize, and they’re not even hard to make…but they’re hard to figure out if you missed the Southern memo! This recipe for vegan biscuits is dedicated to all the lost biscuits in your life–the hockey pucks, the ill-textured, the misfits. Once you learn their secrets, no biscuit in your home will be left behind.… Read more
The Pennsylvania Dutch side of my family has passed this filled celery recipe down for generations–my great-grandmother used it too! Creamy, mild, and slightly savory, with a delicate pastel coral color, the filling is an absolute delight. The celery is also specially prepared the night before to be crisp, tender, and moist. We looked forward to my mother serving it at every Thanksgiving and Christmas dinner.… Read more
Jambalaya originates in Louisiana and usually has Andouille sausage, chicken, onion, bell pepper, celery, rice, and a spicy kick unique to the region. Many recipes also include shrimp. The difference between Creole jambalaya and Cajun jambalaya is that the Creole version has tomatoes and sometimes tomato sauce as well.
This Creole vegan Jambalaya features homemade vegan Andouille sausage and an excellent chicken substitute.… Read more
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