Vegan Tres Leches Cake

Vegan Tres Leches Cake

Craving tres leches cake, but you’re vegan or dairy free? We gave this classic dessert a vegan makeover just for you! It’s rich and creamy, with a moist yellow cake and a pop of fresh strawberries on top. Serve yourself a slice or enjoy it straight out of the pan; it’s just that good. 

Ingredients for the cake:

1 ¾ cups cake flour or all-purpose flour

1 cup sugar

1 tsp baking soda

½ tsp salt

1 cup canned coconut milk (full fat, unsweetened)

2 tsp vanilla extract

⅓ cup neutral oil (ex: canola)

1 tbsp vinegar (apple cider vinegar or distilled white vinegar)


Ingredients for the cake soak:

¼ cup canned coconut milk (full fat, unsweetened)

1 can evaporated coconut milk (12.2 oz)

1.can sweetened condensed coconut milk (11.25 oz)


For decoration:

1 cup coconut cream

1 tbsp sugar




Preheat your oven to 350°F.

Prepare a 9in x 13in baking dish with vegan butter or by spraying it with a vegan non-stick spray. Set aside.

In a large mixing bowl, add your sugar, baking soda, salt and flour. Whisk together until well combined. 

Before you go any further, make sure your canned coconut milk hasn’t separated. If it has, you can shake it vigorously until the cream re-combines or heat it on the stovetop. If you use the stovetop, make sure it’s cooled to room temperature before you add it to the dry ingredients. Additionally, you won’t use all of the coconut milk in the cake. After you’ve made the cake soak, you can put what’s left over in a sealed container to use for another recipe. 

Add your coconut milk, vanilla, oil and vinegar to your dry ingredients. Make sure to add the vinegar last. Whisk together until just combined. 

Pour it into your prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and it’s slightly golden on top and on the edges. 

Set it out to cool while you prepare the other ingredients. 

In a large mixing bowl, add your evaporated coconut milk, coconut milk, and sweetened condensed coconut milk. Mix until well combined. Set aside until your cake has almost completely cooled. 

When your cake is ready, pour the coconut mixture into the pan a little bit at a time. Wait a few minutes between pours to allow the cake to soak up a little bit. Once you get to the end of the mixture, your cake will look swamped in liquid. This is normal, and it will absorb nearly all of it once it’s had time to sit. 

Set your cake in the refrigerator overnight, or at least 8 hours.

In the morning or shortly before serving, you can make the toppings. 

Add your coconut cream to a bowl with your sugar. Whisk it on high with a hand mixer until the sugar is incorporated and the cream is fluffy. Spoon it onto your cake in an even layer. 

Wash and dry your strawberries. Cut the tops off. Slice them lengthwise and put them on the cake, face up, in any pattern you’d like. 

Serve in generous slices and enjoy.

Miso Blood Orange Scallops

Treat yourself and a special someone to delectable sautéed scallops in an orange-miso sauce.


  • 1 teaspoon blood orange zest
  • 6 tablespoons blood orange juice (one large blood orange)
  • 3 tablespoons white miso
  • 2 tablespoons mirin (Japanese white cooking wine), or apple juice
  • 12 ounces sea scallops, trimmed
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 large scallions, whites minced, green tops sliced at an angle, separated
  • 1/4 cup walnut pieces, toasted and chopped


  1. In a cup, whisk the zest, juice, miso and mirin and reserve. Pat the scallops dry with paper towels and sprinkle the tops with half of the paprika. Have a plate ready to hold the cooked scallops.
  2. Place a large cast iron or stainless steel skillet over medium high heat and heat for about one minute, until it is hot. Add the olive oil and butter and swirl to coat the pan. Place the scallops in the pan paprika side down and sear 2 to 3 at a time, undisturbed, until the bottom edges look browned and are starting to crack. Sprinkle the un-seared tops of the scallops with remaining paprika, turn and cook for 2 to 3 minutes, until firm when pressed with a fingertip. Transfer to a plate and cover loosely with a pot lid to keep warm.
  3. Reduce heat to medium and add the white parts of the scallions, stirring for a minute. Stir in the miso-orange sauce and bring to a boil for 1 to 2 minutes, until the sauce is slightly thickened.
  4. To serve, place scallops on a plate, drizzle with sauce and top with toasted walnuts and scallion greens.

Serving Suggestion

The miso-orange sauce for this dish is delectable, so make sure you serve with a bed of rice, noodles, or some crusty bread to soak it all up. Add a side salad or steamed broccoli for a finishing touch.

Nutritional Information

570 calories, 23 g. fat, 55 mg. cholesterol, 1720 mg. sodium, 22 g. carbohydrate, 3 g. fiber, 28 g. protein

Chocolate Mousse

Valentine’s Day Dessert – Chocolate Mousse

This fluffy and rich dessert is perfect for a Valentine’s Day treat that feels fancier than your average chocolate. It comes together easily with a hand mixer and a little patience, with no complicated baking process. Pair it with a dry red wine to compliment the chocolate and enjoy it with someone special.

Ingredients for the Mousse:

8 oz semi-sweet chocolate

6 T butter (unsalted)

6 eggs 

¼ cup and 3 T granulated sugar, divided

1 T vanilla extract

Ingredients for the Whipped Cream:

1 cup heavy cream

3 T granulated sugar


To begin making your chocolate mousse, start by melting the chocolate using a double boiler. If you don’t have a double boiler, you can make one using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it. 

Take the large pot and fill it up halfway with water. Bring the water to a boil and place the heat-safe bowl over the pot.

Add your chocolate, vanilla extract, and butter to the bowl. I recommend chopping the butter up before adding it in, as it melts more evenly. 

Bring the heat down to medium-high and make sure to stir often to prevent it from burning at the bottom of the bowl. The chocolate will melt and once melted, you can reduce the heat to low and stir occasionally to keep it from solidifying again. Leave the chocolate on the stovetop this way while you work on preparing the other ingredients. 

Now it’s time to separate your egg yolks from your egg whites. First, have two large mixing bowls at the ready. You will put your egg yolks in one bowl, and your egg whites in the other bowl. 

I recommend breaking your eggs very gently, so as to not pierce the yolk. After it’s broken, hold the egg over your egg white bowl and pour it into your hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down into the bowl. Pass the egg yolk between your hands very gently until all the white has fallen into the bowl. Then gently set the remaining yolk into your egg yolk bowl. Repeat this process for all 6 eggs. 

Add ¼ a cup of sugar to your egg yolks and use an electric mixer to beat them until fluffy and creamy. This should take about 5 minutes of continuous beating at medium speed. Set aside.

Add 3 tablespoons of sugar to your egg whites and beat with an electric mixer until medium-stiff peaks. This should take about 3-4 minutes of continuous beating at high speed. Set aside. 

Fold your egg yolks into your chocolate mixture a little bit at a time until there are no streaks of yolk visible. 

Very gently, fold your egg whites into the chocolate mixture. I recommend using a figure 8 motion to help mix, gently scraping down the sides of the bowl as you go. Use very little force when mixing, to help keep your egg whites nice and fluffy. Fold and mix until you see almost no streaks of white in your chocolate mousse. It’s ok if you see a little streaking, as you’d rather have it 90% incorporated than lose most its fluffiness by over-mixing. 

Once you’re done mixing, transfer your mousse into ramekins. You could use eight 6 oz ramekins, or six 12 oz ramekins. If you don’t have any ramekins, you can also use spare cups or mugs of any size until you run out of mousse. 

Put your chocolate mousses in the refrigerator, covered, for at least 4 hours or overnight.

Before serving, make some whipped cream to go on top of your mousses. 

Add your heavy cream and 3 tablespoons of sugar to a large mixing bowl. 

Mix with an electric mixer on high speed until it’s fluffy and hold its shape. This takes about 6 minutes.

Spoon the whipped cream on top of your mousse and enjoy, with an optional side of dry red wine to compliment the chocolate. 


Try out this Chocolate Mousse recipe and let us know what you think.

Beef Burgundy

Valentine’s Day Beef Burgundy

Staying in for Valentine’s Day? Impress your date with an extravagant meal, paired with wine and a lovely chocolate dessert. While this dish has all the trappings of a premium dining experience, it’s easy to prepare and less expensive than a 5-star French bistro. Your favorite dry red pairs wonderfully with this dish, and better yet, you can use the same wine in the stew. Set the table and put on some mood lighting as you enjoy this curated meal from the comfort of your home. 


1 ½ lbs. of stew beef or beef chuck

1 ½ tsp salt (plus more to taste)

½ tsp pepper (plus more to taste)

2 T all-purpose flour

1 onion

2 carrots

8 oz cremini mushrooms

1.5 lbs. little gold potatoes

2 cloves garlic, minced

1 tsp tomato paste

2 T extra virgin olive oil

1 cup dry red wine

4 cups beef broth

2 large bay leaves



If you’re using beef chuck, roughly chop it into chunks.
In a large bowl, add your beef and 1 ½ tsp salad and ½ tsp pepper. Mix until coated and set aside. 

Chop your onions. Peel and chop your carrots. Set aside. 

Mince your garlic if you’re not using pre-minced. Set aside. 

Wash and chop your mushrooms. Set aside. 

In a large soup pot on medium heat, add your mushrooms, onions, carrots, and 1 tablespoon of olive oil. Sauté for 10 minutes, stirring occasionally. 

Add your garlic to the pot and sauté until fragrant. 

Pour in your dry red wine and let it come to a boil.
Add your tomato paste, bay leaves, beef broth, a pinch of pepper, and a pinch of salt if desired. Bring everything to a boil. Allow it to keep boiling while you prepare your potatoes. 

Wash your potatoes and cut them in half. Carefully add them to the pot. I recommend lowering them a few at a time using a ladle. Allow it to keep boiling on medium heat. 

Remove your beef from the bowl and transfer it into a pan with 1 tablespoon of olive oil. Sear the beef on both sides using medium-high heat. 

Once seared, add only the beef to the pot, leaving the grease and fat in the pan. 

Add your flour to the pan and whisk until all the fat has been absorbed. Add it to the pot. 

Simmer the beef stew on medium-low or low for 2 hours, stirring occasionally to ensure nothing is sticking to the bottom of the pot.

Serve and enjoy with a glass of dry red wine. 


Let us know what you think of this Beef Burgundy Recipe!

Citrus Salad

Elevate your winter palate with our Citrus Salad! Bursting with peak-season citrus this vitamin C-packed delight is a zesty celebration of seasonal freshness. Don’t miss out on the invigorating flavors—try our recipe and treat your taste buds to a burst of winter goodness!


3-4 different citrus fruits – we recommend grapefruit, blood oranges, navel oranges, and/or cara cara oranges

1 ripe avocado – thinly sliced

2 T of your favorite nuts – pistachios or pine nuts work well (add more if you like more crunch)

1/4 cup of a soft cheese – goat cheese or sheep cheese works well

2 shallots – thinly slices

Fresh herbs like mint or basil

For the dressing:

1/2 cup olive oil

3 T fresh squeezed lemon or lime juice

1 T dijon mustard

1 T local honey

Minced garlic (measure with your heart)

Salt & Pepper


Cut away the peel and pith from all the citrus, then slice the flesh into ½-inch-thick rounds or chunks.

Thinly slice your avocado.

Make the dressing by whisking together all the ingredients.

Assemble the salad on a plate by layering the citrus, shallots, and avocado. Then top with the cheese crumbled, nuts, and fresh herbs. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Serve immediately.




Meal Prep Chicken Souvlaki

Is your New Year’s resolution to save a few dollars on lunch and bring your own? This recipe for an easily prep-able and pack-able lunch that’s filling and delicious. It’s easy to make, even if you aren’t the most skilled cook, without skimping on flavor. We hope you enjoy your homemade lunch!


Ingredients for the chicken:

Around 1 ½  lbs. chicken breasts

3 T olive oil

Juice from 1 large lemon (or 2 small lemons)

1 clove garlic, minced

2 T dried oregano

Salt and pepper to taste


Ingredients for the sides:

2 cups dry long grain rice (white or brown)

1-2 cucumbers

1 red onion

3 tomatoes 

Feta cheese


Ingredients for the Greek vinaigrette:

¼ cup extra-virgin olive oil

3 T red wine vinegar

1 clove garlic, minced

½ tsp dried oregano

¼ tsp Dijon mustard

¼ tsp salt

A pinch of ground black pepper



Cut your chicken breast into chunks. Put them in a large bowl and set aside. 

Mince your clove of garlic, if you’re not using pre-minced. Add it to the bowl.
Cut your lemon in half and remove the seeds. Juice it directly into the bowl. 

Add your olive oil, friend oregano, salt, and pepper. Stir everything to combine.

Cover your bowl and set it in the refrigerator while you work on your rice, vegetables, and dressing. 

Prepare your rice according to the instructions on the package. 

While your rice is cooking, you can make your dressing and chop the vegetables. 

Mince another clove of garlic if you’re not using pre-minced. Add it to a container of your choice with a sealable lid. 

Add your olive oil, red wine vinegar, dried oregano, Dijon mustard, salt, and pepper to the container. Seal the lid on tight and shake until everything is well combined. Put it in the refrigerator. 

Peel and chop your cucumber. Chop your red onion and tomatoes. Set them in a sealable container and put them in the refrigerator.

Remove your marinating chicken from the refrigerator and pour everything into a pan on medium-high heat.

Cook the chicken in the pan until it’s fully cooked and has some color on both sides. 

Put it in a sealable container and set it aside to cool down for a few minutes before putting it in the refrigerator. 

The night before or the morning of, pack yourself a lovely lunch! Put some rice and chicken in a container along with your veggies, plus a sprinkling of feta cheese if you desire. Pack a little container of your dressing to put on top later. If you want a hot lunch, I recommend packing the veggies in a separate little container, so you can heat up your chicken and rice. Throw in some utensils and a drink, and you’re set for lunch. 

Sage Bird Ciderworks Old Fashioned

Our friends at Sage Bird really knew what they were doing with this one! Step into the cozy embrace of winter with a delightful twist on the classic Old Fashioned cocktail. This recipe transforms a timeless favorite by incorporating Long Night, a winter pommeau that adds a rich and fortifying essence to the drink.  Elevate your winter evenings with this sophisticated and warming libation that pays homage to tradition while introducing a delightful seasonal variation.

4 oz Long Night
2 shakes of Angostura bitters
1 Cocktail cherry on a skewer
1 Orange peel 1 long rind peel on a skewer

Add 4 oz of Long Night to a cocktail glass
2 dashes (2 bottle shakes) of bitters to the Long Night
Fill glass with ice
Using the peeler, get a long vertical slice of orange rind about an inch wide and 2-3 inches long. Rim the glass.
Add the orange rind and cherry to a skewer.
Add skewer to cocktail and serve!

Sage Bird Ciderworks Golden Hour Cocktail

As the sun begins its descent, usher in the enchanting Golden Hour with a refreshing elixir that effortlessly marries sophistication and simplicity. The preparation is a breeze – a gentle stir to marry the elements, a lemon round delicately run along the glass’s edge, and a final flourish as it joins the elixir. With each sip, immerse yourself in the warmth of the Golden Hour, a cocktail that captures the magic of twilight in every effervescent note.

3 oz of Tonic
3 oz of Long Light
5-7 drops of Fennel extract or Fennel Simple Syrup
Lemon round for garnish

Mixing Instructions: 
Get your favorite cocktail glass and add 3oz tonic, 3oz Long Light, and fennel extract or simple syrup.


Run the lemon round around the edge of the glass and add to drink


Speculaas Cookies

Speculaas cookies, originating from the Netherlands and Belgium, are the classic Christmas you knew you loved but never had a name from. They’ve made appearances on your grandmother’s tray of homemade cookies, the dessert bar at an office holiday potluck, or in a festive unlabeled treat tin gifted to you by a friend. Wonderfully spiced, slightly crunchy, and lightly flavored by roasted almonds, they are easier to make than you might have thought. I hope this recipe is exactly what you were looking for this holiday season. 


½ cup blanched and slivered almonds

1 ½ cup all-purpose flour

½ tsp baking soda

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

¼ tsp ground nutmeg

¼ tsp ground cloves

A pinch of ground black pepper

A pinch of sea salt

½ cup of butter, softened

½ cup brown sugar

1 egg




Preheat your oven to 450°F.

Set your butter on the countertop to soften.

Put your blanched and slivered almonds on a baking sheet lined with parchment paper. When your oven is done preheating, pop them in and toast them for 7 to 8 minutes, or until they are golden brown and fragrant. Set them aside to cool. 

In a large mixing bowl, add your flour, spices, baking soda, and salt. Whisk together to combine. 

Using a blender or food processor, grind your almonds with 2 tablespoons of your flour mixture.

Add the almond blend to your dry ingredients and whisk together until incorporated. 

In another large mixing bowl, cream together your butter and sugar using a hand mixer. Blend until it’s nice and fluffy and the sugar is well incorporated. 

Add your egg to the butter mixture and blend until fully combined. 

Pour your wet ingredients into your dry and mix until a dough forms. 

Form your dough into a solid ball and wrap it well in plastic wrap or bees wrap. Make sure no air can get in.

Set your dough in the refrigerator for at least 3 hours, or overnight if you can. 

After your dough has rested, its’ time to roll it out and bake your cookies. 

Preheat your oven to 350°F. 

Line 2 baking sheet with parchment paper and set aside. 

On a large, well-floured surface, roll out your dough to about 1/8th inches thick. Flour your cookie cutter and cut out your shapes. When you run out of room for shapes, re-form the dough and repeat. Set your cut-out cookies on your baking sheets.

Once you’ve filled a sheet, set it in the oven and bake for 12-12 minutes. Bake until your cookies are fragrant and just barely golden brown on the edges. The spices and brown sugar make it harder to tell when these cookies are ready, so keep an eye on them to make sure they don’t burn. This recipe makes a little over 3 dozen cookies, so you’ll repeat this a few times.

Set your cookies out to cool when they’re done. Once cooled, set them in an airtight container and they’ll keep for at least a week. Enjoy!



During the holidays, I find that many of us enjoy pulling out our more advanced recipes to celebrate special occasions. This traditional Greek recipe, similar in some ways to a lasagna, certainly fits the bill for a festive dish that is deliciously impressive. The creamy bechamel sauce perfectly complements the savory filling of tomatoes and beef, with the layers of eggplant to tie everything together. I hope you’ll take on this intermediate culinary challenge this holiday season; your tastebuds will certainly thank you for it. 


Ingredients for the eggplant:

1 ½ lbs. eggplant

1 T salt (or more as needed)

1 T extra virgin olive oil


Ingredients for the filling:

1 onion, chopped

2 cloves of garlic, minced

1 lb. ground beef or lamb

⅓ cup dry red wine (optional)

1 cup crushed tomatoes

2 T tomato paste

½ cup beef broth

2 bay leaves

1 tsp sugar

1 ½ tsp dried oregano

½ tsp salt


Ingredients for the bechamel sauce:

2 ½ T butter

3 ½ T flour

1 ½ cups whole milk

¼ tsp nutmeg

⅓ cup grated parmesan (optional)

1 egg

1 egg yolk

1 tsp salt

¼ tsp pepper



⅓ cup breadcrumbs



Start by preparing your eggplant.

Line 2 baking sheets with parchment paper and set aside. 

 Wash your eggplants and cut the ends off. Slice them into strips about ¼ inches thick, or a little more, lengthwise. 

Place the eggplant in a large bowl and toss with the salt, until each one is covered. Use more if you need to. The salt will draw out the water in the eggplant and make it less soggy once cooked, so don’t hesitate to use a little more if needed. You will wipe it away in the end.  

Put the eggplant slices in a colander and allow it to sit for about 30 minutes. Make sure to keep a towel underneath it if you don’t set the whole thing in the sink, as it will keep draining liquid. 

Once the 30 minutes is up, pat the eggplant dry with paper towels or freshly cleaned kitchen towels. The eggplant slices will be very wet, so you will go through quite a few. 

After the eggplant has been mostly dried, lay the slices on to your baking sheets. Brush them with your olive oil and sprinkle them with pepper.
Bake the eggplant slices for 15-20 minutes or until lightly browned and softened. Set them aside to cool once finished. 

While your eggplant is draining and cooking, you can work on making your filling.

Chop your onions and mince your garlic. 

Put the garlic, onions, and olive oil in a medium to large pot on high heat. Sauté for 5 minutes, or until the onions have softened and the garlic is fragrant.
Turn the heat down to medium-high and add your ground beef or lamb. Cook it until the meat is starting to get a little color, while breaking it up with a wooden spoon. 

Next, add your wine. Cook everything for another 5 minutes, stirring occasionally. 

Add your beef broth, tomato paste, crushed tomatoes, bay leaves, sugar, oregano, cinnamon, and salt. Stir until everything is well combined. 

Bring everything to a boil on high heat. Once boiling, bring it down to a simmer on medium heat. 

Allow it to simmer for 15 minutes, uncovered or partially uncovered, to form a thick sauce. 

Usually by this point, your eggplant and your sauce are ready, and you can partially assemble your moussaka. 

In an 8×8 or 9×9 oven-safe pan, lay down one layer of your roasted eggplant. Save half of it for later. 

Pour your meat filling in on top of the eggplant. Top it with the remaining eggplant. Set aside. 

You can now work on making your bechamel sauce. 

Cut your butter up into pieces.

Add your butter to a large pot and melt it. Do not let it boil. 

On medium-low heat, add your flour and stir with a whisk. Cook it for 1-2 minutes, whisking constantly.

Keep whisking and slowly add in the milk, a little bit at a time. Wait a few moments between each addition, until most of the milk has been absorbed. 

Once you’ve added all your milk, cook it for 5 minutes while stirring constantly. It will thicken up significantly when it is ready. 

Remove it from the stove and whisk in your parmesan cheese (if desired), nutmeg, salt and pepper. Stir until everything is combined. 

Allow it to cool for 5 minutes before you add your egg and egg yolk. Letting it cool is important, as the eggs will curdle if you put them in the sauce when it’s too hot. I recommend stirring it a few times a minute while it’s cooling to help it cool down a little faster. 

Once your eggs are added to the sauce, whisk everything together until it’s smooth and combined. 

Pour your bechamel sauce over top of your moussaka base in an even layer. 

Sprinkle your breadcrumbs on top, making sure to cover the surface of the bechamel sauce. 

Put your moussaka in the oven and bake for 40 minutes, or until it’s golden brown around the edges. 

Remove it from the oven and allow it to cool for a few minutes before serving. Enjoy!