Hazelnuts are a great source of fiber, protein, and thiamin, and are used for baked goods and spreads.
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.”