Hazelnuts are a great source of fiber, protein, and thiamin, and are used for baked goods and spreads.
The perfect Christmas dessert (or indulgent breakfast?), this looks beautiful and is so much fun to make. Store leftover chocolate hazelnut spread in sterilized jars. Or double-batch the spread as it will keep in the fridge for up to a month. Add a pinch of cinnamon, nutmeg, and ground cloves for extra festive flavor.
Caramelized apples turn cauliflower soup into a sensational appetizer.
This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving.
Add Mediterranean flavors to your holiday stuffing by studding it with dried fruit and hazelnuts, and seasoning with fresh rosemary.
“I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,” Chef Shelly Platten from Wisconsin. “I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.”
When you want a luscious homemade pesto long before basil comes into season, turn to broccoli.
