The Wicked Good Vegan

Today I’m hosting the April 2013 edition of the Gluten-Free Ratio Rally, and I couldn’t be more excited! The theme this month is shortbread. And endless summer…

Bacstaí make the morning after St. Patrick’s Day a little easier.

Vegans won’t miss the buttermilk in this Irish soda bread. It’s a lovely accompaniment to a meal any time of the dat, from breakfast to tea to stew.

Guacamole: my favourite way to eat more fat. (Yes, even more favourite than cashews, if you can believe it.)

An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD.

This tangy cream is used in everything from swirling into soups to topping freshly sliced fruit. Use it as a base to create flavoured creams for dipping or spreading, or simply dollop on top as a garnish.

Hearty and stupidly easy to make, this chicken and dumpling soup is best after long, cold days when there are lots of hungry mouths to feed.

This barbecue sauce is a no-brainer alternative to the ones in the store, which always seem to be mostly corn syrup. Bonus: it’ll make your kitchen smell awesome, and get you in the mood for some grilling.

For this June’s edition of the Gluten-Free Ratio Rally, I tackled vegan, gluten-free bread. The result? A bread that’s soft and chewy on the inside and crusty on the outside, which can be made into rolls or loaves. No gluten? No gums? No eggs? No problem.

Vegan parmesan cheese! You can make up a bunch of this and keep it in a cupboard for numerous applications.