
Hot for Food
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Easy recipes to level up your vegan meals. Lauren Toyota breaking all the misconceptions of what it means to be vegan one drool-worthy recipe at a time.
Hot for Food
1w ago
Indulgent yet healthy, this vegan chocolate mousse will transform the way you think about desserts. It's rich, silky, and chocolatey—everything a mousse should be—while being entirely plant-based. Whether you’re a seasoned vegan or just exploring plant-powered treats, this recipe is a game-changer. Best of all, it uses an ingredient you might otherwise toss: aquafaba, also...
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Hot for Food
1M ago
These vegan ham and cheese croissants might look fancy, but they're the easiest to make ever! I'm using one of my favorite grocery store items to make these gourmet-looking vegan ham and cheese croissants. All you need is a package of vegan puff pastry. It's pre-rolled and makes perfectly flaky croissant pastries. These seriously look...
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Hot for Food
4M ago
I've got a brand new ebook for y'all! It's another hot for holidays collection with even more next level vegan recipes for a festive feast. Buy the new ebook here and get a pdf download that contains 12 recipes that prove your holiday eating can be scrumptious and cruelty-free! The new book, hot for holidays:...
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Hot for Food
4M ago
You may be wondering why I'm messing with a good thing! Yes, I already have a couple of epic cinnamon roll recipes on this blog like the cinnamon rolls with spiced whisky peaches and a caramel pecan version. But, I'm on a mission to make an even softer, fluffier cinnamon roll and I think this...
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Hot for Food
7M ago
You can't savor summer without a delicious homemade ice cream recipe! This vegan ice cream is flavored with pineapple chunks and ginger snap cookies and it'll keep you cool and satisfied while we embrace this heat wave. The real question is, how do you eat your ice cream?! In a bowl or a cone? Personally,...
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Hot for Food
7M ago
I love this dill pickle dip and it's completely dairy-free! Usually, I'm an onion dip girly and I eat a ton of it with plain ruffled chips, but now that I've concocted a dill pickle dip my snacking has really leveled up. This dill pickle dip is easy to whip up and only has a...
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Hot for Food
9M ago
Guess what I did?! I had AI write me RECIPE?! and it actually turned out pretty good.
It was Chat GPT who created this creamy cucumber noodle bowl! That's right. I plugged in the few ingredients I had on hand and in a matter of seconds it delivered this. We're all aware that most of our jobs will be performed at some level by AI in the near future correct? Sheesh!
Watch the video to see how this all came together and to get my tasting face results!
This might be the easiest blog post I've ever had to write. Because I'm not even going to write much more myself. Here's what Chat GPT has to say ..read more
Hot for Food
9M ago
I'm doing what I do best in this one folks! That's right, improving overrated recipes from the internet. Are you salivating just looking at this meyer lemon dill pasta?
I'll be improving the creamy meyer lemon pasta from NYT Cooking. When I saw this post on their Instagram, I was intrigued. They use whole meyer lemons in the recipe. I love me a meyer lemon. Think of it as a slightly orangier lemon. This recipe for vegan meyer lemon dill pasta uses the whole dang thing and 3 of them at that!
A quick side-by-side comparison proves how I improved the recipe. Not only did I add a crispy panko bre ..read more
Hot for Food
9M ago
I've got the coziest soup for those grey days! This is a creamy vegan white lasagna soup that takes about 30 minutes to make.
I recently made my official comeback to the hot for food YouTube channel with a RECIPE?! I was craving soup and really wanted to make a white lasagna soup. I have a traditional lasagna soup recipe with tomato sauce in my debut cookbook Vegan Comfort Classics. So it's about time I gave birth to its sibling. Check out the chaos that is this RECIPE?! video below!
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It's not quite summer yet, so let's squeeze as much as we can out of soup season now ..read more
Hot for Food
11M ago
What else is there to say but, these are the best biscuits ever! Plus this is an excellent way to use up the pickle jar juice.
I know I've made biscuits before, and I have a whole collection of scones in the new cookbook, but hear me out! When I was thinking of what I could do with pickles and more importantly the pickle brine always left in the jar, my mind went straight to biscuits! The brine or juice in the jar of pickles is the perfect acidic and fermented liquid for this baking technique. Normally biscuits would have buttermilk, but pickle brine is better in my opinion!
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