Garden-Inspired Zucchini Bread & a Leaf Impression
It’s that time of year when zucchinis are spilling out of my kitchen basket, and I’m finding ways to slip them into every dish I’m making. Zucchini is one of the most prolific vegetables in the garden. After making zucchini pasta, soups, fritters, and countless other dishes, there’s usually still an abundance waiting to be […]
quince hummingbird cake with tahini caramel
This decadent recipe offers a vegan twist on the classic Hummingbird Cake. It comes from Cherie Hausler’s A Plant-Based Farmhouse, with just one minor adjustment on my part: I reduced the sugar in the cake from 390 g to 250 g. The process is split into two steps: first, poaching the quinces, and then preparing the cake […]