Need a shareable, fun, party meal? Make my Smoky Vegan Fondue with Breaded Mushroom Dippers! Not only is this cheezy goodness plant based, it’s also nut-free and soy-free. Plus, doesn’t it look amazing in my Dansk Kobenstyle Cookware?!
I am a serious lover of both entertaining and mid-century design. So, it’s hard to accurately convey just how ecstatic I was to receive some of Dansk’s Kobenstyle line for a recipe! You may have seen my other posts with them: Cilantro Onion Party Dip and Gluten-free Millet Stuffing. And they are just as beautiful and delicious.
And though I don’t often share photos of my home on here, Corey and I have an eclectic mix of mid-century pieces, 70s lamps, and so much IKEA.😂 Not to mention, I’ve been eyeing Dansk products for YEARS, so you can imagine my reaction when I got my hands on some. I ended up with a sauce pan, 2-qt. casserole, and a butter warmer/hot cocoa pot. And while I picked white, there are quite a few cute color options, as well! (They currently have some limited edition pastels 😍)
When it came time to think of some recipes that would pair perfectly with these pieces, fondue was a given. I already have White Bean Beer version on here, so this time I went with a Smoky Vegan Fondue. Luckily, I already had some cute fondue forks, and I didn’t need to worry about a stand because the lid of the saucepan doubles as a trivet!
Even though I looooove nut-based vegan cheeses, I wanted to make one that was a little more allergy-friendly. So, this smoky vegan fondue’s main ingredients are potatoes, a carrot, veggie broth, and oats! And yet, this dip still ends up creamy, savory, and perfect for dipping all kinds of foods in.
Next, I had some mushrooms I wanted to use hanging out in my fridge, so my mind went to fried mushroom dippers! But frying can be a (delicious) hassle, so I went the air fryer route and it was a success. Now, the number of mushrooms you make here are not supposed to use up ALL of the fondue. They’re just supposed to be one of the dippers you feature, on your party platter.
Scroll to the end to see how my friends and I concluded this feast!
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With Pi Day barely passed us and St. Patrick’s Day around the corner, let’s celebrate with a dessert that incorporates a little bit of both! This Gluten-free Pistachio Cheesecake is light green in hue and straight up delicious.
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While a cheesecake may not TOTALLY be considered a pie, it’s got a crust and a filling so that’s good enough for me. Plus, I needed another excuse to attempt making this gluten-free pistachio cheesecake after having a similar dessert, recently.
If you follow me on instagram or twitter, you may have seen that I went to Catch LV for Corey and I’s 10-year anniversary. They have quite a few REALLY solid vegan options, as well as a vegan pistachio cheesecake that is so impressive. While restaurants offering vegan dishes are becoming more commonplace, I feel as though most have kinda meh desserts. Not this one!🙌
I’ve basically been dreaming about this damn cheesecake for weeks now! So, when thinking about possible recipes for this week I knew it was time to give it a try. For reference, I took a look back at a Cranberry cheesecake recipe I wrote for VegNews a year or so ago. Next, I adjusted a few ingredients, adding in vegan cream cheese, and using almond flour to turn it into this gluten-free pistachio cheesecake. To be honest, this took a couple tries, but I’m super happy with the final product!
Also, thank you to those who commented on the sandwich post about being recipe testers for my next cookbook! I’ll be sending out a recipe tester survey in the next week or so, to see who is eligible. And, for those that didn’t know, I have a Meal Prep book coming out in December! So, if you’re interested in testing, give that blog post a look and comment.❤️
Lastly, you’re welcome to change out the almond flour for gluten-free (or gluten-full) graham crackers, if you like a more traditional crust!
This simple dinner of One Pot Mushroom Spaghetti will have you satiating your evening hunger in no time! You can thank Maria Koutsogiannis of FoodByMaria for writing this gem in her cookbook Mindful Vegan Meals.
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In her debut title, Maria starts off with an intense timeline of life-changing events and determination to lead a good life. After surviving some pretty traumatic stuff, she felt she had an obligation to help change the world. Learning more about food and nutrition, Maria was able to combat her addiction to food. She now centers a lot of her public conversations around eating disorders and greater understanding. (Which you can read a lot of on her instagram)
It only makes sense then, that her cookbook starts out with an entire chapter on comfort food. Followed by Back to my Roots which contains a multitude of vegan Greek recipes from her life – all of them look DELISH!
To round out your day, the next chapters are Energizing Salads, Falling In love with Breakfast, Fueling and Refreshing Beverages, and more. Personally, I love that her dessert chapter is titled Treat Yourself, You Deserve It. Can I get an amen?
Now, back to this One Pot Mushroom Spaghetti! I chose to make this recipe for several reasons, one of which was that I had 90% of the ingredients on hand. The second reason being that the photo was freakin’ gorgeous, much like the rest of her photography throughout the book. Third, I know y’all love a quick and easy dinner recipe around here!
So, thank you Maria, for letting me share this One Pot Mushroom Spaghetti with everyone, and for sharing your story. Lastly, before we dig in, I used angel hair pasta instead of spaghetti, because that’s what I had on hand. It cut a few minutes off of my cooking time, so if you’re in a similar predicament, it’ll work!
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