OK so y’all chose yours and now I’m choosing mine! These are my favorite recipes from 2018. A selection of vegan appetizers, main courses, sides, soups and desserts. Many of these were made for visiting friends and family, and all were given lots of thumbs up.
So good that my husband’s trying to convince me to package this and sell it. So maybe that means I should take the recipe down. 🙂 We make this for every event, every time we have friends over, anytime we wants apps for dinner. It’s incredibly delicious and incredibly easy.
I have made this asparagus quiche for nearly every holiday gathering this year, and I still can’t get enough of it. I often add vegan sour cream and salsa to mine, but it’s excellent without, too.
I am afraid to admit how often I make these. They are not sugary and so therefore I feel that they are a little more filling and give you less of a sugar high than most traditional pancake recipes. These make up almost every weekend breakfast for us.
Oh gosh I just adore these. I love making them. I love the way they look. I looooove the way they taste. These little empanadas are the perfect winter dinner treat.
I’d been planning these cupcakes for months prior to me making them. Los Poblanos offered a free shipping special from their site, so I jumped at the chance to get this culinary lavender and I am so glad I did. These are my favorite cupcakes of all time. I think the best thing about my desserts is they are not too sugary. I have so many friends say they make my desserts and they taste better than what they’d get at bakeries. I think this is why – less sugar means you can taste more of the lemon and lavender in these cupcakes. If you have not tried them, I so hope you do!
I’ve made a lot of vegan cornbread these last several years, but it wasn’t until this year that I wanted to try one with hatch chiles. I’m a tiny bit obsessed with New Mexico, have you noticed?, and chiles are something I want to eat all the time now. This was a frustrating recipe, because the taste kept being perfect but the consistency not so much. Then I finally, 5th time later, nailed it. And tried it two more times to make sure. This is it! Delicious and a bit of heat.
7. Chocolate Peanut Butter Cups
This is my go-to dessert for anytime I have to bring sweets to an event or gathering. These are always snatched up quick and people can never believe that there’s no refined sugar and no animal products in these little cups. I love them.
It’s the coriander in this soup that truly makes it stand out. I had never tasted coriander, not that I know of at least, until I began eating at Qana Cafe here in Fort Worth when we moved here back in 2011. The owners add coriander to their spicy potatoes and Oh My God it is insane. My new favorite spice.
This had to make it because I eat this almost every week at least once for lunch. Topped with a little nutritional yeast and sriracha, it’s filling and hits the spot for a light lunch.
These were made for a friend who loves white wedding cake and I am so glad she does as I don’t think I would ever tried to attempt white cake. It’s just not what I’d gravitate towards normally. But these are delicious and again there’s not a ton of sugar so you won’t feel gross after eating them!
Wishing you all a fabulous New Year – and one more New Year’s inspired recipe is coming tomorrow.
Love, Jen.