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I'm a Toronto-based writer and home cook who also answers to the title of "Mom." I've written six fabulous vegan cookbooks that teach you how to create easy, inspiring plant-based recipes that everyone can enjoy.
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🔥ON THE BLOG 🔥 your new "better than takeout" favorite: Baked Spicy Korean “Fried Chick’n”
The most perfect, crunchy coated, tender spicy “chick’n” without the mess of deep-frying - I mean, c’mon…just LOOK at that texture!
Made with Butler Soy Curls and a little magic, like Korean red pepper paste and powder, which give this dish some wickedly-delicious heat, while agave, brown sugar, sesame, garlic and ginger give it sweetness and incredible flavor.
And the crunchy coating is off the charts good.
Hit the link in my bio to get the recipe.
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Hello! I’m Ally and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My bestselling book, Plant-Based Diet in 30 Minutes, is available EVERYWHERE books are sold. Click the link in my bio to get yours!
#vegan #veganfood #butlersoycurls #friedchicken #whatveganseat #koreanfood #koreanfriedchicken #bakednotfried #vegetarian #vegetarianfood #ontheblog #recipealert #newrecipe #veganrecipes #vegetarianrecipes #plantbased #veganlife #makeitvegan #meatless #eggfree #dairyfree #cookbook #vegancookbook #veganblog #appetizers #veganappetizers #veganblogger #foodblog #veganblog #betterthantakeout
1 day ago
✴️ Recipe Post ✴️My mother-in-law came over for a visit this morning so I prepped one of her favorite treats: Rugelach.
Growing up in a Jewish home, rugelach were a staple at our table.
Rugelach are small, crescent-shaped pastries originating in the Jewish communities of Poland that are made from a cream cheese dough, filled with jams, nuts (or seeds), or chocolate.
I filled this batch with a mix made from vegan butter, brown sugar, cinnamon, chopped almonds and mini chocolate chips.
I’ve got a great homemade version of them in my book, The Vegan Baked Donut Cookbook, but if you’re in a hurry, this hack works just as well.
Unwrap a tube of Pillsbury crescent rolls (regular size, not grands), cut each triangle in half lengthwise, spread on your filling, roll ‘em up and bake for 12-15 minutes at 375F.
Add fresh, hot coffee and enjoy your Sunday!
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Hello! I’m Ally and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My newest book, The Vegan Baked Donut Cookbook, is available everywhere books are sold. Click the link in my bio to get yours!
#cookies #vegancookies #rugelach #pastry #veganpastry #veganbaking #coffee #vegan #veganfood #vegancooking #30minutemeals #30minutevegancookbook #plantbased #plantpowered #dairyfree #eggfree #meatless #meatfree #meatfreemeals #homemade #makeitvegan #cookbooksofinstagram #authorsofinstagram #baking #jewishvegan #veganfoodshare #plantbasedlife #veganjewishfood #veganrecipes #jewishfood
2 days ago
I had the pleasure of teaching a webinar last week on easy, plant-based holiday entertaining.
In that session, I showed participants how to create fun, festive (and totally inclusive) plant-based snack and cheese boards to serve family and friends over the holidays.
Snack boards (or grazing boards, cheese boards, charcuterie boards) are a great substitute for hot appetizers and a much welcome relief from the tired old veggies & dip tray.
Because all the prep is done in advance, you can relax with your guests instead of being stuck in the kitchen minding the oven.
Here are some of my tips for creating a successful board:
➡️ Choose 2 or 3 “anchor” items that can be prepped ahead and served warm or just above room temp, like spring rolls with dip, mini samosas, or falafel so there is something “substantial” on the board. Pair them with dips in cute little dollar store bowls.
➡️ Add fruit and veggies for colorful, healthy options
➡️ Experiment with textures (soft baguettes, crunchy crackers or breadsticks, creamy dips)
➡️ Add all the pickled things
➡️ Add some sweet stuff (who says cookies aren’t an appetizer? Not me!)
➡️ Fill in the gaps with dried fruits, nuts, and berries – or even candy!
➡️ If you’re adding vegan cheeses, pre-cut harder cheeses into cubes or shaved slices, and include a wedge of a spreadable cheese
➡️ Keep it all easy to pick up with fingers or toothpicks (and skip saucy or sticky things)
➡️ Don’t overload the board – stash extras of each item in the kitchen and replenish as needed
➡️ Have fun and get creative with it!
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#snackboard #charcuterieboard #cheeseboard #appetizers #entertaining #holidaycooking #holidayfood #veganholidays #christmas #veganchristmas #party #partyfood #vegan #veganfood #vegancooking #plantbased #plantpowered #dairyfree #eggfree #meatless #makeitvegan #cookbooksofinstagram #authorsofinstagram #cooking #vegansofig #veganeats #vegetarian #veganrecipes #vegetarianrecipes #vegetarianfood
1 week ago
Join me for a quick shop to grab some pantry staples…
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Hello! I’m Ally and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My bestselling book, Plant-Based Diet in 30 Minutes, is AVAILABLE NOW everywhere books are sold. Click the link in my bio to get yours!
#asmr #shoppingtrip #shoppingasmr #groceries #vegangroceries #momlife #kidlife #vegan #vegankids #veganfood #plantbased #plantpowered #dairyfree #eggfree #meatless #whatveganseat #makeitvegan #cookbooksofinstagram #authorsofinstagram #cooking #vegansofig #veganfoodshare #plantbasedlife #easyveganmeals #veganlife #veganeats #vegetarian #veganrecipes #vegetarianrecipes #vegetarianfood
2 weeks ago
✴️Recipe Post ✴️ Sweet and sour Beyond Chick’n Fried Rice – another #leftoversforlunch success!
I’ve never been a huge leftovers person – but turning them into something new and delish has become a favorite pastime of mine of late.
Today I took leftover brown rice from hubby’s lunch to create a dish reminiscent of old school Chinese takeout that I’ve been craving.
➡️I scoured the fridge for leftover veggies (red onion, julienned snow peas, mushrooms)
➡️Sauteed them in neutral oil over medium-high heat
➡️Added some Just Egg and leftover Impossible chick’n nuggets from my small child’s school lunch
➡️Tossed in the leftover rice
➡️Cooked it all up with dark and sweet soy sauce and jarred VH sweet and sour sauce that I needed to finish off.
And it was delish!
#betterthantakeout #chinesefood #veganchinesefood #lunchinspo #veganlunch #vegan #veganfood #vegetarianfood #vegetarian #veganrecipes #vegetarianrecipes #15minutemeals #30minutemeals #30minutevegancookbook #plantbased #meatless #eggfree #dairyfree #plantpowered #easyveganmeals #impossiblefoods #rice #friedrice #veganeats #makeitvegan #easyveganmeals #vegancooking #sweetandsourchicken ____________________________________________
Hello! I’m Ally and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My bestselling book, Plant-Based Diet in 30 Minutes, is AVAILABLE NOW everywhere books are sold. Click the link in my bio to get yours!
3 weeks ago
⭐️RECIPE POST: ⭐️ 10 minutes. 10 ingredients. One killer lunch.
These 10-Minute Spicy “Beef” Udon Noodles are so insanely delicious that they’re on constant repeat here for lunch lately.
Based on a non-vegan dish from a friend, this vegan version uses just 10 ingredients to create a perfectly spicy, sweet, savory bowl of noodles.
Try it – I guarantee you’ll be hooked too.
Spicy “Beef” Udon Noodles
1 tbsp gochugaru flakes
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp sugar
¼ cup + 2 tbsp water
1 tbsp neutral cooking oil
½ cup vegan ground “beef” (I used Lightlife)
1 package udon noodles
Sesame seeds, for garnish
Green onion, diced, for garnish
1. In a bowl or measuring glass, mix together the gochujaru flakes, soy sauce, hoisin sauce, sugar, and water. Set aside.
2. Heat the oil in a small skillet on medium-high heat and add the vegan ground. Cook for 3 minutes or until warmed through. Add the sauce and udon noodles, cover, and cook for 2 minutes. Remove the cover and toss the noodles and sauce together. Sprinkle with sesame seeds and green onions, and serve immediately.
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Hello! I’m Ally, and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My bestselling book, Plant-Based Diet in 30 Minutes, is AVAILABLE NOW everywhere books are sold. Click the link in my bio to get yours!
#noodles #udon #lunchinspo #veganlunch #koreanfood #vegankoreanfood #15minutemeals #vegan #veganfood #vegancooking #30minutemeals #30minutevegancookbook #plantbased #plantpowered #dairyfree #eggfree #meatless #vegansofig #veganfoodshare #plantbasedlife #easyveganmeals #veganlife #veganeats #vegetarian #veganrecipes #vegetarianrecipes #vegetarianfood #makeitvegan #cookbooksofinstagram #authorsofinstagram
4 weeks ago
Always a good one to share today!
🎃 Happy Halloween, y'all! 🎃
#halloween #witches #ghosts #monsters #spooky #happyhalloween #cauldron
#vegan #veganwitches #whatveganseat #vegansofig #vegansofiinstagram
#plantbased #plantpowered #dairyfree #eggfree #meatless #trickortreat #chocolate #candy #vegancandy #veganfood #vegancooking
1 month ago
👻BOO! 👻 Did you know that many flavors of Duncan Hines & Betty Crocker cake mixes and frostings are #accidentallyvegan?
I used the chocolate chunk brownie mix and creamy French vanilla frosting to make these ghoulishly delicious treats over the weekend.
Just bake the brownies according to box directions (swap out that egg for ¼ cup of unsweetened applesauce), cool them completely, and cut into squares or rectangles.
Then create the mummy stripes with vanilla frosting (I used a Wilton basketweave tip and a piping bag) and adorn with candy eyes, chocolate chips or vegan candy coated chocolate circles.
They make a spooktacular dessert or lunchbox treat for your little ghosts and goblins!
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Hello! I’m Ally and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My bestselling book, Plant-Based Diet in 30 Minutes, is AVAILABLE NOW everywhere books are sold. Click the link in my bio to get yours!
#halloween #halloweenrecipe #vegan #makeitvegan #brownies #chocolate #veganbaking #bakedwithlove #baking #dessert #vegandesserts #mummies #trickortreat #dairyfree #eggfree #veganrecipes #blogrecipes #plantbased #plantbasedlife #sugar #veganeats #cookbooksofinstagram #authorsofinstagram #homemade #veganbaker #ontheblog #blog #recipeblog #copycatrecipe
1 month ago
✨ON THE BLOG✨ – Starbucks copycat glazed lemon currant scones
I resurrected a college obsession of mine that’s been long-since discontinued but I’ve always had a soft spot for – and I made it vegan too.
Click the link in my bio to get the recipe for these flaky, buttery, tart-and-sweet Lemon Glazed Currant Scones.
____________________________________________
Hello! I’m Ally and I’m the author of six fabulous vegan cookbooks. I make easy, delicious plant-based recipes that everyone can enjoy.
My bestselling book, Plant-Based Diet in 30 Minutes, is AVAILABLE NOW everywhere books are sold. Click the link in my bio to get yours!
#ontheblog #blog #recipeblog #copycatrecipe #starbucksrecipe #vegan #makeitvegan #scones #veganbaking #bakedwithlove #baking #dessert #vegandesserts #afternoontea #teaandscones #dairyfree #eggfree #vegetarian #veganrecipes #blogrecipes #vegetarianrecipes #plantbased #plantbasedlife #sugar #veganeats #starbucks #cookbooksofinstagram #authorsofinstagram #homemade #veganbaker
2 months ago