La Crème Brûlée sans la Dairy pour le Vegan

Is there anything more gentle than crème brûlée? Silky and understated, the elegance lays in its simple layering of flavors of a few ingredients. Yes, the original custard depends on cream for the richness and egg yolks baked au bain-marie for the consistency, the vegan version must depend also on a less than more ingredients to achieve the desired result. Most recipes out there call for silken tofu for the creaminess. I was determined to find a version that was soy free.... Read More

Apple Crumble & Cashew Maple Drizzle

Like bananas, I have a habit of buying way too many thinking that I will munch on them sporadically. For the most part, I do pretty well, trying to keep the doctor away. But for some reason, perhaps working too much has taken a toll on my ability to deplete my stash. So I have WAY too many apples. Slice of heaven doctored up with cashew maple drizzle When all else fails, bake. Then perhaps you can say, with a grin, how do you like them apples? Not like “dem apples”... Read More

Big boy breakfast: Cashew Butter Apple Waffles

Fluffy, subtle and mysterious sprinkled with powdered sugar and waiting to de moistened by the juices of the maple tree Perhaps this breakfast isn’t as testosterone filled manly Ahnold Schwarzenegger-esque as yesterday’s Porcini Spinach Omelet with stuff, but I was in the mood for something just as hearty that would appeal to my sweet tooth. After all, those of you that know me, I go from animaniac type insanity to quiet but troublesome introspection like an unsuspecting... Read More

Quinoa 105: Strawberry Red Quinoa Pancakes with Cashew Butter Syrup

Foreplay is to sex what preparing these pancakes are to eating them. After eating these, I think I need a smoke. The enticing lucuma and the ice cream obsession of my childhood Growing up, strawberries were seen as somewhat stick out you pinky and giggle feminine. After all, berries sparkle. In choosing ice-cream flavors, the guys chose chocolate, and the girls nibbled gently on their pink color berry treat on a stick. I was a rebel. I refused either. Choosing chocolate would... Read More

About this site

VeganGoodEats.com is a compilation of my favorite recipes and experiences. Erasing the stereotype that we eat rabbit food, I hope that the site inspires you to live a cruelty-free life. There is enough to live peacefully and indulgently.

About Joel Luks

Intellectually curious arts advocate. Design junkie & blogger. Creative nutty vegan chef loving all ethnic foods in a quest to ensure vegan food is seen as delicious, varied, and yes, sometimes, indulgent. Classical flutist & sucker for rhythmic music.
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