They do interesting recipes and make the steps simple and easy to understand, so that all cooks can give them a try.
I love the way they dive into old ways that people cooked vegan, like depression cakes when home cooks had no dairy or eggs available to them to make cakes. There is also a price per serving on the recipes which is a great way to do menu planning on a budget.
The first thing I made was a tofu goldenrod. My mother made a non-vegan version with scrambled eggs and it’s served over toast then smothered in gravy. The Shannon’s version was perfect and we will be having it often as a last minute meal.
I’m sharing the blintz recipe with you today and they are rich and delicious. If you shy away from premade vegan cream cheese feel free to substitute a homemade cashew cream cheese or a plain version of my avocado cashew cream cheese.
I had my first blintz when I lived in New York and lived in kosher dairy restaurants. It was before I was vegan, but it was a vegetarian’s dream. I could order anything off them menu so I tried everything.
A blintz is basically a crepe with a creamy filling and usually topped with fruit. You couldn’t want anything more for a brunch and I suggest that you invite a few friends over to share these with. Add in some fresh squeezed orange juice and you have a restaurant quality meal on your deck.
Be sure to go to their blog for more delicious recipes!