It is hard to believe I am still blogging after 6 years. Lots of changes this year, both high and low, but the best of the best include marrying my best friend and moving into our new home. Here’s to a 2016 filled with lots of love, health and happiness… and a belly filled with good food. Here are both my favourites and your favourites from 2015.
Look no further, these are the Best Chocolate Cupcakes, vegan or not. Light and fluffy but not too sweet. Enjoy!
There is a reason there are classic vegan recipes. This sweet and sour tofu can highlight your favourite vegetables for a perfect meal.
Another way to enliven vegetables is with a delicious sauce. This tofu and kale bowl was rather simple but the sauce brought it over the top.
I went on a bit of a love fest with (vegan) Worcestershire sauce and it worked perfectly in this tomato lentil soup with kale.
Another wholesome soup, the flavours meld perfectly with cilantro, ginger and coconut.
Adding Lisa and Nicole’s Savoury (Vegan) Egg Mix to my kitchen was a tremendous boon to making egg-like tofu scrambles.
I learned how to can (properly) this year and this was my favourite recipe: salted caramel pear butter. I also like the pickles I made. They have BITE! That’s a good thing because I made 4 batches over the summer.
A recent addition to my kitchen, and while I still have some still after the New Year’s Eve party, these fabulous sweet-salty-rosemary nuts are perfect for any time.
After discovering an easy way for making ultra creamy bean dips, this dip was born. Perfectly flavoured with salsa for some interesting flavours.
And a final shout out to our favourite summer treat: sweet and juicy peaches were grilled on the barbecue and topped with sweet mesquite seasoning. I can’t wait for next year’s grilling season (although we’re going to a barbecue tonight, no ripe peaches here).
I also find it interesting to track my most popular posts. Last year, many from my archives were popular for good reason:
Pinterest catapulted this hearty winter salad into the forefront this year, and for good reason. The orange-tahini dressing is to-die-for.
Filled with nutrients like iron and calcium, this is a bitter sweetener that needs the right recipes. Here are 11 unique ways to use blackstrap molasses.
Cauliflower is perfect for sneaking into creamy sauces and this one is no exception.
Not sure what to do with leftover broccoli and cauliflower florets? Blitz them in your food processor to make this healthy salad, inspired by Whole Foods Detox Salad.
The former #1 recipe, this post isn’t any less awesome, but getting less love from google. Step by step pictures to make strudel as my Oma perfected.
A pantry-friendly vegan version of a Greek egg soup, this is delicious in its own right.
What were your favourite meals from last year?
Favourite here, previously: