Based on all the feedback, recreations and reviews, I’ve put together a Best Of 2015 recipe collection – better late than never, right? These are a handful of the most raved about recipes, all of which are gluten-free and vegan. I hope you enjoy, looking forward to adding to this list of staples this year!
Please leave me a comment down below letting me know what your favorite recipe of 2015 was, as well as recipes you would love to see from me in the future. Starting next month this blog will take on a new name, however all content will stay vegan, gluten-free & cruelty-free – I promise. Thank you all for enduring this weird adjustment, new branding will launch soon as well, I hope you all enjoy it! Remember, nothing has changed, I’m still the same and this community is only going to get stronger in 2016 <3
Coconut Caramel Klondike Bars
Creating my own ice cream, without a machine or frozen bananas was an exciting venture. I elaborated on that recipe to form my version of Klondike bars – free from dairy, gluten, soy and refined sugars. I’m so pleased with how these turned out, albeit a bit on the messy side – but that’s what makes them fun!
Lemon Cranberry & Pistachio Cashew Cheese Ball
One of my more recent recipes, I shared these simple cashew-based cheese balls in December as a appetizer perfect for the holidays. You can’t go wrong with this one, it’s easily modified to accommodate your taste and the combinations are endless for coatings.
Probably my most made and photographed recipe of 2015 – I LOVED seeing all of your photos, you can check some of them out on my Instagram @PlantPhilosophy (under tagged photos) or on my Facebook timeline. Thanks to those of you that gave this a try, loved it and shared your beautiful recreations! I couldn’t be more pleased with how well this recipe was received by both vegans and non-vegans.
The Best Gluten-Free Pizza Crust
Experimenting with aquafaba was huge in 2015, the popular secret ingredient was a hit in so many recipes. Allowing vegans the opportunity to create vegan meringue pies, macaroons and even gelatin-free marshmallows. Truly ground-breaking work, I wanted to get in on the fun so I tweaked my gluten-free pizza dough recipe and this turned out better than I could have imagined. Aquafaba is a miracle ingredient! You can find so much more using this on the Facebook group, here.
Gluten-Free Pumpkin Cream Pie
I found that the second half of the year I really focused on creating recipes that had a significance to me, instead of what was trendy. I had previously shared a pumpkin cheesecake back in my earlier blogging days, but no pumpkin pie. Since there are a million and one recipes for a vegan version, I knew I needed to revamp it. Thinking back on my upbringing, I went with merging two of my favorite desserts together – the result was better than I could have ever imagined. Everything is made from scratch, from the gluten-free crust to the coconut whipped topping. This recipe has become my official contribution to Thanksgiving with my family, everyone loves it!
Inspired by the infamous cauliflower wings, I started sharing a few variations throughout the year using broccoli. I prefer it in taste and a lot of people agreed. My most popular variation were the Sriracha Sweet Chili “Wings”, made with a gluten-free batter and baked to crispy perfection! The secret to really incredible wings? A thick batter, double saucing and baking to really caramelize and get that flavor sunk in. I started experimenting with different techniques and found this method to work the best. While it takes twice as long, it’s totally worth the wait – make a double batch, trust me!
Korean BBQ Zoodle Stir-Fry Bowls
A healthier take on stir-fry, using tons of fresh veggies and a base of spiraled zucchini “noodles”. This recipe was actually published in the November 2015 edition of Origin Magazine! I highly recommend giving this a try, you can flavor it as you wish – I’m partial to Korean BBQ sauce, however my peanut sauce would be delicious with this too!
Gluten-Free Chocolate Cake + Cheesecake Frosting
Another leap of a recipe using aquafaba, I spent about 3 months working on the right mixture for this. Creating a gluten-free chocolate cake was no easy task, but once I perfected it the clouds parted and my heart sang.
This is without a doubt, the very best chocolate cake I have ever had. Gluten and veganism aside, every single person I got to try this agreed it was on par with the traditional cake they’ve eaten. The great thing about this recipe is you can use it to make cupcakes too, I plan on sharing another variation of the recipe very soon!
Thank you all so very much for another year of sharing my passion. This month my blog turns 3! I started blogging over 5 years ago and I never in a million years would have guessed it would transform into what it is today. I’m honored to have all of you supporting my content, sharing it and following along with my journey. Here’s to making 2016 another success! Thank you again for the love and support, I’m very excited for what’s to come.0