Introduction

I love stollen, the rich German Christmas bread full of candied fruit, especially the version with a thick vein of marzipan running through the center. But I’ll be honest with you—when I’m feeling lazy, I’m not always up for a yeasted dough, what with its kneading and rising and shaping. Thus, I created this very easy-to-make pound cake, with all the flavors of stollen (except for yeasty) and complete with a marzipan tunnel, and it’s pretty impressive in its own right! This is particularly true if you bring it to the table on a beautiful cake stand garnished with candied cranberries and crystallized rosemary. As far as mixed fruit goes, use whatever you like, but I usually go for some mix of citrus, cherries, and quince. Note: You will want to start this the night before.

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Vegan Hazelnut-Chocolate Star Bread from Turkuaz Kitchen

Introduction

Here’s a recipe for infinite happiness: a soft, velvety slice of bread smeared with homemade Nutella, accompanied by a warm cup of coffee on a rainy day. Add to that the scent of rain-drenched earth, the vibrant hues of autumn leaves, and a walk through quiet streets lined with homes emanating a warm glow. Now, blend all these elements into a single moment and invite your loved ones to share it. Truly, what more do we need?

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Image of whole roasted cauliflower from Half Baked Harvest Quick & Cozy

Introduction

Something about the combination of a spice-rubbed cauliflower head with a creamy, garlicky sauce and sweet dates is amazing. The trick to this recipe is COVERING the cauliflower in garlic tahini sauce. It is THE most delicious way to enjoy roasted cauliflower. If I were you, I would make a big batch and keep this garlic tahini on hand. It is great on salads or to dress up any dish from grilled chicken to a plate full of roasted vegetables. You can even use it as a dip!
 

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My mom’s advice for this recipe: spend your time with each vegetable, grating, chopping, and slicing before you start cooking.

Introduction

This recipe is an ode to my mom and the incredible borscht she’s been making for decades. It’s changed over time, but its original soul and flavors remain. According to my mom, a borscht needs some key ingredients: beets, carrots, onions, potatoes, cabbage, and tomatoes. From there, the possibilities are endless. What infuses my mom’s version with complexity is the caramelizing of the beets, carrots, and onion first, instead of boiling them together with the broth. My mom’s advice for this recipe: spend your time with each vegetable, grating, chopping, and slicing before you start cooking—it relieves stress, allowing you to enjoy the process. Serve this dish on its own or with vegan sour cream, fresh dill, and a slice of my No-Knead Overnight Dutch Oven Bread (p. 63) to instantly be transported to my family home.

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You can serve this right out of the pot or go the extra mile and cover it in bread crumbs before a final bake.

Introduction

Commercially made vegan cheese often includes miso and coconut oil in the ingredients; miso adds umami, while coconut oil adds a velvety texture. The sauce for this mac and cheese uses cashews as the base, while the onion, carrot, garlic, and white wine all bring that depth of flavor that we associate with cheesy goodness. You can serve this right out of the pot or go the extra mile and cover it in bread crumbs before a final bake.