A favorite of mine growing up for the holidays is chocolate cream pie. I have tried many recipes over the years to replace my childhood favorite and make it vegan. But most included tofu, and it just doesn’t give it the same creaminess in my opinion. So I set out to make a vegan, grown up version of my favorite pie.
I wanted to create a vegan chocolate chip cookies recipe that was super easy, was eggless and did not require a butter substitute. The only issue I was finding was that all the recipes I could find and put to test were lacking in flavor. I got to thinking and thought about my favorite cookie from a now closed bakery. It was a miso cookie with puffed rice, caramelized white chocolate, and coffee grounds. A weird combination but it was soooo good. So I looked to miso to put in these vegan chocolate chip cookies, and it did not disappoint.
With Thanksgiving quickly approaching, cinnamon rolls have been on my mind. Growing up, my father used to make cinnamon rolls every thanksgiving morning. But these vegan cinnamon rolls are quite different than my fathers, for one they are vegan. No butter or eggs here. These are an enriched yeasted no-knead dough that come out fluffy and delicious every single time. The best part is these vegan cinnamon rolls are minimal effort, all you need to do is wait… very patiently.