hanna's vegan kitchen

Hot fudge sauce is super quick to make and virtually fool-proof, but it's really all you need...

If you think sorbets can't be creamy, you've never had a good chocolate sorbet. I first encountered chocolate sorbetto at one of t...

I wanted to start making my own almond milk because I felt bad about all the packaging from store-...

1/4 c bread crumbs 3 spoons red wine vinegar 1/2 c water 5 cloves garlic 1/2 spoon smoked paprika chili pepper, salt to taste ...

Chocolate truffles, so named because of their resemblance to truffle mushrooms, originated in France in the late 19th century, and the re...

The origin of the baklava is highly controversial, claimed by many ethnic groups near Asia Minor. It's widely believed that in the 8th c...

In this rich, thick smoothie, coffee granules give the chocolate a deeper flavor, and cocoa nibs create a slightly gritty texture (sort of l...

This dressing is a fairly versatile sauce, but recently I've been craving this on top of kale, at least once a day. For some reason I on...

Makes 1 quart 1 can (1.75 cups) coconut milk 3/4 cup agave nectar 1 cup almond milk...

I've been working on the perfect classic chocolate chip cookie recipe since I became vegan, and finally, here they are, soft, chewy, and...

I developed this recipe at the request of my dad, whose favorite cookie at a local bakery is calle...

I hoped to make a ginger cookie not like the hard, biscuit-like ginger snaps, but the kind that's soft and chewy on the inside, cracked ...

Coconut is a convenient replacement for dairy in baking for many reasons. First, like butter and cream, coconut has a delicious, rich flavor...

Oatmeal cookies are my ultimate comfort food: crisp on the outside and moist and chewy on the inside,...

If you want a scone you can split and slather with jam, these are the way to go. Note that the raspberry jam is the key part of this recipe;...