A Paris-Inspired Vegan Egg Benedict, Made at Home

Sometimes you don’t bring Paris home by recreating it… you bring it home by trusting yourself more.

There’s a moment that happens after Paris.

Not when you land, not when the suitcase is unpacked—but a few days later, standing in your own kitchen, when your body remembers something before your mind does.

The way food felt slower there.

The way nothing was rushed or optimized.

The way a simple plate could feel intentional instead of indulgent.

I always think I’ll bring Paris home with me in big ways—new habits, new routines, a whole new version of myself. But it never works like that. What actually comes back with me are small things. Textures. Instincts. The confidence to trust my taste.

Paris has a way of reminding you that pleasure doesn’t need permission.

Eating Our Way Through Paris

Part of what made Paris linger this time was the food my fiancé and I shared.

Not just the meals themselves, but the way they unfolded—slowly, attentively, without excess. Fresh vegetables that actually tasted alive. Delectable tarts and flans that were rich without being heavy, elegant without trying. Food that didn’t shout, but stayed with you.

One Sunday, we wandered into a quaint vegan restaurant in the 11th arrondissement—the kind of place you could miss if you weren’t looking for it. Small wooden tables. Soft light. Quiet confidence. No spectacle.

I ordered a vegan Benedict that tasted like something dreamed up, not engineered. Silky sauce. Perfect balance. Comforting without being dull. The kind of dish that makes you pause mid-bite, smile, and know you’ll be thinking about it long after the plates are cleared.

It wasn’t about novelty. It was about restraint. About trusting ingredients. About letting vegetables lead and seasoning support rather than disguise.

Sitting there together, sharing bites and glances and that unspoken this is good, I didn’t realize it at the time—but that meal would follow me home.

Vegan dreams are made of moments like that.

Je rêve.

Bringing the Feeling Home

Back in my own kitchen, that memory showed up quietly.

Buttered rustic sourdough toast. A bed of arugula. A soft vegan egg. And a sauce I didn’t measure.

I wasn’t trying to recreate Paris exactly. I wasn’t chasing “authentic.” I just wanted the feeling…that café-morning sense where food is made to be enjoyed.

So I made my own version.

A silky, lemony sauce built from vegan mayo, mustard, nutritional yeast, and black salt—warmed gently and loosened with a touch of water. A dusting of piment d’Espelette, because once you’ve used it in France, you never forget it.

Was it Parisian?

Not technically.

But it felt right.

That’s what Paris teaches you if you’re paying attention: you don’t bring it home by copying it. You bring it home by trusting yourself more.

By letting intuition lead instead of rules.

By choosing what feels good over what’s correct.

By understanding that my version isn’t a compromise—it’s the point.

This wasn’t really about eggs Benedict. It was about remembering that pleasure can live in your own kitchen. That you don’t need a reservation, or a plane ticket, or a €12 coffee to feel nourished.

Paris reminds you who you are.

Home is where you practice it.

And sometimes that practice looks like standing barefoot at the counter, sauce still warm, thinking:

Yeah. This is good. Magnifique.

Paris-Inspired Vegan Egg Benedict (My Way)

A flexible, intuitive recipe — adjust by taste, not rules.

Ingredients

• Toasted bread of choice, buttered

• Fresh arugula

• Vegan egg (such as Serve Yo Egg), prepared according to package instructions

Silky Vegan Hollandaise-Style Sauce

• ¼ cup vegan mayo

• 1½–2 teaspoons lemon juice

• ½ teaspoon yellow mustard (or more to taste)

• ½–1 teaspoon nutritional yeast

• Pinch of black salt (kala namak), to taste

• ½–1 teaspoon warm water (for silkiness and warmth)

• Piment d’Espelette, for finishing

Method

1. Make the sauce:
In a small bowl, whisk the vegan mayo and mustard until smooth. Slowly add lemon juice, then nutritional yeast. Add warm water a little at a time until the sauce becomes glossy and spoonable. Season gently with black salt.

2. Assemble:
Layer arugula onto buttered toast. Add the warm vegan egg. Spoon the sauce generously over the top.

3. Finish:
Dust lightly with piment d’Espelette. Serve immediately, while everything is warm and relaxed.

Bon appétit 😋

Truffle Glow Vegan Lasagna

Posted by Julie Tourangeau

A Signature Dish from The Freedom Kitchen Series

by Julie Tourangeau | julietour.com

There’s more than nourishment in a meal—there’s memory, healing, and story.

This lasagna was born on a night when everything fell apart—glass shattered, ingredients ran low, and I had to rebuild from what I had. And somehow? That’s when the magic happened.

This recipe is a layered metaphor for healing: messy edges, bold flavor, and comfort that rises from unexpected places. It’s vegan, gluten-free optional, and completely dairy-free—but nothing about it feels like you’re missing out. This is the kind of dish that warms the soul and opens the door to something sacred: a return to your own radiant wholeness.

Truffle Glow Vegan Lasagna

With Tofutti Ricotta, Kite Hill Cream Cheese, Roasted Red Peppers & Piment d’Espelette

A creamy garlic-truffle filling made with Tofutti ricotta and Kite Hill cream cheese is folded with sautéed spinach, roasted red peppers, fresh parsley, and bold nutritional yeast. The flavors are rounded out by thinly sliced onion, garlic and onion powder, and a warm, smoky kiss of Piment d’Espelette—a red pepper spice from the Basque region that brings subtle heat and beautiful depth.

You can finish this with either vegan liquid mozzarella or my signature béchamel sauce from julietour.com/bechamel for a golden, bubbling top that’s worthy of a celebration. No foil. No shortcuts. Just food that glows from the inside out.

Ingredients

Cheese Filling:

• 1 container Tofutti Ricotta

• 1 container Kite Hill Cream Cheese

• 1 cup Violife Mozzarella Shreds

• 3–4 tbsp nutritional yeast (go bold!)

• 2 cloves fresh garlic, minced

• 1–2 tbsp sweet onion, thinly sliced

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp truffle oil

• 1/2 tsp Piment d’Espelette (plus more for topping)

• 2 tbsp fresh parsley, chopped

• Sea salt and cracked black pepper, to taste

Add-ins:

• 1 cup sautéed spinach

• 1/2 cup roasted red peppers, chopped

Assembly:

• 1 box 365 Oven-Ready Lasagna Noodles

• 1 jar Bao Marinara Sauce

• 1–2 tbsp olive oil

• Topping Option 1: Vegan liquid mozzarella (about 1/2 cup)

• Topping Option 2: Julie’s Vegan Béchamel for added richness

Instructions

1. Make the Filling

Mix Tofutti ricotta and Kite Hill cream cheese until smooth. Stir in Violife, nutritional yeast, fresh garlic, sliced onion, onion powder, garlic powder, truffle oil, Piment d’Espelette, parsley, and season with salt and pepper. Fold in spinach and roasted red peppers.

2. Prepare Your Dish

Lightly oil a 9×13 dish and spread a thin layer of Bao marinara.

3. Layer It Up

Add oven-ready noodles, then a generous layer of the filling, then more sauce. Repeat until full, ending with noodles and marinara.

4. Top It Off

Choose your topping:

• Drizzle with vegan liquid mozzarella and a dusting of Piment d’Espelette

• or spread on a layer of my béchamel sauce for a deeper, richer bake

5. Bake Uncovered

Bake at 375°F for 45–50 minutes, until golden and bubbling. No foil needed—the top caramelizes beautifully this way.

6. Cool & Garnish

Let sit 10 minutes before slicing. Top with fresh parsley, more nooch, or a drizzle of truffle oil.

Why It Matters

This isn’t just a recipe—it’s a ritual. A reclaiming. A reminder that even in moments of chaos, you can create something beautiful, layered, healing, and deeply satisfying.

Welcome to The Freedom Kitchen. Where food is medicine, flavor is freedom, and joy is the secret ingredient.

This is what freedom tastes like. Warm, melty, deeply layered—and 100% plant-based. From my kitchen to yours.

The Forgotten Gospel Reclaimed: A New Look at The Gospel of the Holy Twelve

Posted by Julie Tourangeau

I read The Gospel of the Holy Twelve front to back after having a spiritual moment in France that made me question the origins of Christianity. I couldn’t put it down. It resonated with the Holy Spirit that dwells within me, deeper than any sermon or scripture I had encountered growing up. I was raised a vegetarian Catholic, yet I never knew there were early Christian teachings that not only supported this lifestyle but embodied it. I had never been told that reincarnation was plausible… or that a vegetarian Jesus was very likely. These truths had been hidden… but once I saw them, I couldn’t unsee them.

For centuries, Christianity has been presented through the lens of empire, tradition, and convenience. But what if the original teachings of Jesus were far more radical… far more compassionate… than we’ve been led to believe? What if Christianity, at its very roots, was a vegan movement?

That’s the bold yet spiritually grounded claim made in The Gospel of the Holy Twelve, a recovered text translated by Reverend Gideon Jasper Ouseley in the late 19th century. Ouseley claimed he had access to ancient Aramaic manuscripts preserved by a secret brotherhood, which offered a truer, unedited version of Jesus’ life and message. While the origins of the manuscript remain controversial, the gospel’s teachings align strikingly with what we know of early Jewish-Christian sects, particularly the Ebionites and the Essenes (Eisenman, James the Brother of Jesus, 1997).

In this gospel, Jesus stands not only as a healer and teacher but as an advocate for all sentient life. He does not bless the slaughter of animals… he condemns it. He does not multiply fish… he frees them. And he declares, “They who partake of benefits which are gotten by wronging one of God’s creatures, cannot be righteous: nor can they touch holy things, or teach the mysteries of the kingdom.” (Ouseley, The Gospel of the Holy Twelve, Lection XLVI)

Rooted in Early Tradition

Though The Gospel of the Holy Twelve is not part of the modern biblical canon, its tone and teachings are not without historical merit. Ouseley and others believed it to reflect the original Hebrew Gospel referenced by early Church Fathers like Jerome, who wrote of a “Gospel of the Hebrews” used by Jewish-Christian groups (Jerome, De Viris Illustribus, 3).

These groups, including the Ebionites and the Nazarenes, believed Jesus came not to abolish Jewish law but to fulfill it through love and nonviolence (Eusebius, Ecclesiastical History, Book III). They rejected blood sacrifice, practiced vegetarianism, and upheld a mystical form of Judaism centered around compassion and purity. The Church Father Epiphanius, though critical, confirmed the Ebionites’ vegetarianism and rejection of temple sacrifice (Panarion, 30.15.3).

The broader context of these communities was later supported by discoveries like the Dead Sea Scrolls. Found between 1947 and 1956 near Qumran, the scrolls revealed a rich diversity of Jewish sects in the Second Temple period, many of whom—especially the Essenes—emphasized spiritual law, nonviolence, ritual purity, and apocalyptic expectations. Scholars such as Geza Vermes and Elaine Pagels have argued that the scrolls lend credibility to the existence of early traditions outside the later Christian orthodoxy (Vermes, The Complete Dead Sea Scrolls in English, 2004; Pagels, The Gnostic Gospels, 1979).

When Empire Meets Religion

The Jesus portrayed in The Gospel of the Holy Twelve is far removed from the sanitized, empire-friendly figure canonized under Constantine. By the fourth century, Christianity was institutionalized under the Roman Empire. With the Council of Nicaea (325 AD) and subsequent imperial sponsorship, the faith became increasingly aligned with hierarchy, sacrifice, and patriarchy.

This shift has been documented by historians such as Bart Ehrman and Karen Armstrong, who show how early diversity in Christian theology was gradually suppressed as the church merged with imperial power (Ehrman, Lost Christianities, 2003; Armstrong, The Battle for God, 2000). The radical, liberating message of the original Jesus movement—rooted in inner transformation and justice for the marginalized—was traded for control, conformity, and obedience.

The teachings found in The Gospel of the Holy Twelve directly challenge this evolution. In one passage, Jesus drives the animal sellers from the temple—not merely for commercializing religion, but for desecrating life itself. “Ye have made the House of Prayer a den of thieves, and filled it with cruelty and blood,” he says (Ouseley, Lection XXXIV). Notably, the word “thieves” in the original Hebrew could also be rendered as “violent ones” (Strong’s Concordance, H2555 – chamas), reinforcing this interpretation.

A Logos of Compassion

In the text, Jesus speaks of the “Holy Law” written not on scrolls, but in the heart—echoing the Jewish prophetic tradition (Jeremiah 31:33). He embodies the Logos not as doctrine, but as a way of life grounded in reverence for all creation. This connects not only to early Jewish mysticism, but to figures like St. Francis of Assisi, who called animals his brothers and sisters, and rejected worldly power in favor of divine simplicity.

Indeed, The Gospel of the Holy Twelve suggests that spiritual awakening is inseparable from ethical living. This idea, though controversial to institutional religion, resonates with mystical traditions across faiths—including Kabbalah, Sufism, and Eastern philosophies, all of which honor the sacred interdependence of life.

A Christianity Worth Returning To

What would Christianity look like if we re-centered it around this compassionate Christ? Around a Jesus who called for mercy, not sacrifice (Hosea 6:6, quoted by Jesus in Matthew 9:13)… who broke chains, not breaded fish… who lived in harmony with creation rather than domination over it?

Many are beginning to ask this question—not out of rebellion, but out of a deep spiritual longing to reclaim what was lost.

We may never fully prove the historical origin of The Gospel of the Holy Twelve. But history alone doesn’t determine truth. As Jesus said, “Ye shall know them by their fruits” (Matthew 7:16). And if truth bears good fruit—if it leads to greater compassion, justice, and unity—then the gospel’s message is one worth listening to.

Whether we call it the Holy Spirit, the voice of conscience, or divine wisdom… something is guiding many of us back to this lost path. And perhaps that’s not a coincidence—but a resurrection of something long buried.

Knowing what we now know about early Christianity, if Jesus were here—reincarnated, as some traditions suggest, with his radical compassion intact—would modern Christianity even recognize Him?

Vegan French Onion Soup with Homemade Fettunta

Posted by Julie Tourangeau

The best vegan French onion soup I’ve ever had—rich, comforting, and made with love. Instead of traditional cheese and beef broth, this version brings deep umami flavors and a beautifully melted vegan mozzarella topping. Served with homemade Fettunta using sourdough and ancient grains for extra nourishment.

Ingredients:

For the soup:

• 5 large onions, thinly sliced

• 1 tbsp sugar

• 1 tsp salt

• 3 tall glasses of hot water (~6 cups)

• 1 small scoop vegan bouillon (or mushroom broth) to taste

• 1 tbsp Vegemite (for depth and umami) (faux beef flavor)

• 2 tbsp olive oil or vegan butter

For the cheese topping:

• 1 ½ cups Violife vegan mozzarella (or any melty vegan cheese)

• 2 tbsp vegan butter

• 1 tbsp tapioca flour (for stretch)

• ¼ cup plant-based milk (for creaminess)

Thyme spice for the top as desired.

For the bread:

• Homemade Fettunta: Rustic sourdough (50% ancient grain emmer flour)

• OR stale/toasted bread if preferred

Instructions:

1. Caramelize the onions – Heat olive oil in a large pan on low heat. Add onions, sugar, and salt, stirring occasionally for 2 hours until deep golden brown.

2. Prepare the broth – Mix hot water with vegan bouillon and Vegemite until dissolved. Pour into the pan with onions and let simmer for 30 more minutes.

3. Make the cheese sauce – Melt vegan butter in a saucepan, whisk in tapioca flour, then slowly add plant-based milk and mozzarella, stirring until smooth and stretchy.

4. Assemble & broil – Preheat the broiler on high. Place 4 small soup bowls on a baking sheet. Fill each with 3 ladles of onion soup, top with half a Fettunta slice, and drizzle with the vegan mozzarella sauce. Add Thyme if desired on top.

5. Broil for 5 minutes – Until golden and bubbling.

6. Serve & enjoy – The flavors deepen with every bite. Bon appétit!

✨ Ancient grains nourish the body, compassion nourishes the soul. Missing Paris, but bringing it home one bowl at a time.

Here’s how to make Fettunta (Tuscan Garlic Bread):

🥖 Brush rustic sourdough with olive oil.

🔥 Grill until golden with perfect char marks.

🧄 Rub with a raw garlic clove while warm.

🌿 Drench in high-quality extra virgin olive oil.

🧂 Sprinkle flaky sea salt & enjoy!

Was Jesus a Vegetarian? Exploring Scripture, Mistranslations, and His Compassion for Animals

Posted by Julie Tourangeau

For centuries, the image of Jesus as a compassionate healer and teacher has been at the heart of Christianity. But was he also an advocate for a plant-based lifestyle? Evidence from modern-day translations of the Bible, alternative gospel texts, and linguistic studies suggest that Jesus may have opposed eating animals and even challenged the way we interpret certain food references in scripture.

God’s Original Plan: A Plant-Based Diet

In the very beginning, God created a world where humans and animals lived in harmony, sustained by plant-based foods:

“Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.” – Genesis 1:29

This verse suggests that in God’s ideal world, food was meant to come from the earth, not from killing animals. Even the prophetic visions of Isaiah describe a future where animals live in peace and do not harm one another:

“The wolf and the lamb shall graze together… They shall not hurt or destroy in all my holy mountain, says the Lord.” – Isaiah 65:25

If God’s vision for creation was one without bloodshed, could it be that Jesus, as the ultimate teacher of love and mercy, followed this principle?

Did “Fish” Get Mistranslated?

One of the strongest arguments against Jesus being vegetarian is his feeding of the multitudes with “loaves and fish” (Matthew 14:13-21). But what if the word fish was mistranslated?

• The Greek word Ichthys (ἰχθύς) not only means fish but was also a symbolic acronym for “Jesus Christ, Son of God, Savior”—suggesting that the references to fish might have had deeper meanings.

• In Aramaic, the language Jesus likely spoke, some plant-based foods such as seaweed, legumes, or even pressed figs could have been confused with “fish” in later translations.

• Many early Christian sects, including the Essenes, were vegetarian and believed that Jesus was as well.

This raises the question: if Jesus was compassionate toward all life, would he have condoned the killing of fish for food, or was this a later addition to align with changing cultural norms?

Jesus Sets the Animals Free in the Temple

One of the most powerful moments of Jesus’ ministry was when he overturned the tables in the temple and set the animals free:

“And He found in the temple those who were selling oxen and sheep and doves… and He poured out the coins of the money changers and overturned their tables.” – John 2:14-16

Modern-day translations of the Bible often say Jesus condemned the merchants for turning the temple into a “den of thieves.” However, the original Hebrew word used in Jeremiah 7:11, which Jesus was quoting, actually means “violent ones” rather than “thieves.” This suggests his anger was not just about corruption but about the violence being inflicted on innocent animals in a place of worship.

Rather than allowing the continued sale and sacrifice of animals, Jesus set them free—a powerful statement that aligns with a plant-based, non-violent philosophy.

Daniel’s Vegetarian Diet and Spiritual Clarity

Daniel, a prophet highly respected in both Jewish and Christian traditions, refused to eat the king’s rich food (which likely included meat) and instead requested a plant-based diet:

“Test your servants for ten days; let us be given vegetables to eat and water to drink.” – Daniel 1:12

After ten days, Daniel and his companions were healthier and wiser than those who ate the king’s food. This passage suggests that a plant-based diet was not only physically beneficial but also spiritually purifying.

Jesus’ Teachings Align with Compassion for All Beings

While modern-day translations of the Bible do not explicitly state that Jesus was vegetarian, many of his teachings align with the principles of nonviolence and mercy toward all living creatures.

• He taught that God cares even for the sparrows (Luke 12:6).

• He healed and showed kindness to animals (Matthew 12:11).

• He overturned the tables of those selling animals for sacrifice, condemning the violence done to them.

If Jesus preached love, mercy, and a return to God’s original vision for creation, wouldn’t this include sparing animals from suffering?

Conclusion: A Call to Rethink Tradition

Throughout history, translations and cultural shifts may have altered how we interpret Jesus’ relationship with food and animals. By examining scripture more closely, we find strong evidence that:

• God’s original plan was a plant-based diet.

• Key biblical words, like “fish,” may have been mistranslated.

• Jesus actively opposed animal sacrifice and set animals free.

• Vegetarianism was practiced by early followers like Daniel and the Essenes.

Whether or not Jesus was fully vegetarian, his message was clear: compassion, mercy, and peace should extend to all of God’s creation.

Could embracing a plant-based lifestyle today be a way to honor his teachings and return to God’s vision for a world without harm?

Are We Meant to Eat Meat? How Vegetarianism Impacts Your Teeth & Oral Health

Posted by Julie Tourangeau

35 year old vegan, perfect teeth, no cavities in lifetime. No dental work history.

When it comes to oral health, we often focus on brushing, flossing, and the occasional dentist visit. But what if your diet could be doing even more for your teeth than toothpaste ever could? Specifically, a plant-based diet—especially vegetarianism—might be influencing the health of your teeth and gums in surprising ways.

Recent studies show that a vegetarian diet can positively affect the microbiology of your mouth and even alter the composition of your saliva, which plays a crucial role in keeping your mouth clean and free from harmful bacteria. Saliva is not just water; it’s filled with enzymes, proteins, and minerals that help fight tooth decay, neutralize acids, and support the overall health of your oral environment.

For people on plant-based diets, the types of foods consumed—rich in fruits, vegetables, and fibers—can boost saliva production and encourage the growth of beneficial bacteria. This microbiome shift could potentially help reduce plaque buildup and lower the risk of cavities, gum disease, and even bad breath. By contrast, diets high in animal products often contribute to higher acidity in the mouth, which can damage enamel and promote the growth of harmful bacteria.

This brings up an interesting question: Are we even meant to eat meat? Given the overwhelming dental health benefits of a vegetarian diet—especially when looking at the example of someone in their late 30s without a cavity versus meat-eating relatives with serious dental issues—one might argue that a plant-based diet could be more beneficial for your teeth than any toothpaste on the market.

If your diet is affecting the health of your mouth in this profound way, maybe it’s time to rethink what we put on our plates. It’s not just about brushing twice a day—it’s about nourishing your body and mouth with the right foods. After all, what you eat literally changes the composition of your saliva, which directly impacts your oral health. So, perhaps the best “oral care routine” starts with what’s on your fork, not just in your bathroom cabinet.

In the end, maybe it’s time to ask: Can vegetarianism be the natural tooth care you’ve been searching for? Or better yet—should we be questioning if a diet that includes meat is truly the healthiest choice for our teeth?

Disclaimer: Not Medical Advice

The information shared in this post is intended for general informational purposes only and is not a substitute for professional medical or dental advice. Always consult with a qualified healthcare provider or holistic dentist to address any concerns or questions about your oral health and diet. Your dentist can provide personalized recommendations tailored to your specific needs.

Rose Sourdough Shortbread Cookies

Posted by Julie Tourangeau

• ¾ cup vegan salted butter softened (I used Miyokos Oatmilk butter)

• ¾ granulated sugar

• 133 grams sourdough discard, at room temperature

• 1 Tablespoon rose petals

• 1 teaspoon vanilla extract

• 1 teaspoon rose extract

• 2 1/2 cups all-purpose flour

INSTRUCTIONS

• In the bowl, cream the butter and sugar with a hand mixer for a few minutes until fluffy. Add sourdough discard, dried rose petals and, vanilla and rose extracts, mixing until combined.

• Add flour slowly during mixing until a dough forms.

Formed dough after mixing with hands a little after the mixer.

• Using a scale, divide the dough in half. Shape the dough into loaf shape or whatever shape you want to cut your cookies into. Put the dough into plastic bags, then chill in the fridge for at least an hour.

• Preheat the oven to 350℉. Place parchment paper on a cookie sheet.

• Take out the chilled dough loaves and use a large knife to cut into 1/2-1 inch thick slices.

• Transfer the slices to the baking sheet.

• Bake one sheet at time for 15 minutes or until the cookies are just becoming golden brown at the bottom edges. They will still be very light. Let the cookies cool before plating.

Mom’s Gingerbread Molasses Cookies

Posted by Julie Tourangeau

Mom’s Gingerbread Molasses Cookies (makes 24 cookies) but vegan!

This cookie was a staple growing up. We’ve almost lost the recipe multiple times so in an effort to immortalize the best family Christmas cookie, I had to share!

1 cup sugar

½ cup vegan butter softened

1/3 cup molasses

1 vegan egg

2 teaspoons grated orange peel

2 cups all purpose flour (I used organic 365 brand)

1 ½ teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon salt

¼ teaspoon cloves

Buttery Decorator Icing

½ cup vegan butter, softened

½ cup shortening

1 teaspoon vanilla

4 cups powered sugar

2 to 4 tablespoons soy milk

Bake in oven for 10 minutes, 350 degrees Fahrenheit. Each step requires the use of a mixer.

In a mixing bowl, start combining the butter and sugar for the dough.

Add molasses, vegan egg to mixture.

Add orange rinds.

Mix dry ingredients and eliminate clumps of flour. Slowly add dry ingredients to mixing bowl of wet ingredients until dough is formed.

Place the sticky dough in a ball in plastic wrap and leave in the fridge for one hour.

While your dough chills, start whipping the butter and shortening until fluffy and white for the frosting.

Add approximately 4 cups of powdered sugar. I used a bag which had slightly less than 4 cups.

Add vanilla. Add soy milk as needed until texture is whipped. Set aside.

Preheat oven.

Sprinkle flour on flat surface or cutting board. Roll out gingerbread. Cut shapes as desired.

Line a cookie sheet with baking paper. Place cookie cuts on top. Leave about an inch of space between each cookie.

Cook for ten minutes. Let cool for three on sheet before moving. Move to cooling rack.

Once cool to the touch, spread the icing on top. Decorate with sprinkles as desired.

Yum yum. 💚🎄🌱✨ Just like mom used to make.

Vegan Béchamel

Posted by Julie Tourangeau

As a French American, I love getting back to my roots for cooking. This French inspired vegan Béchamel sauce is perfect for all of your gratin dishes or to top your lasagna. Adding this to my vegan lasagna has made the ingredients needed simpler, as I don’t need to buy as much vegan ricotta and mozzarella to fill an entire dish.

You will need:

1/4 cup butter (I used Earth Balance)

1/4 cup flour

4 cups soy milk

1 tsp onion powder

1 tsp garlic powder

Optional:

1/4 cup vegan mozzarella

The process:

Melt butter over medium heat. Stir in flour slowly. Whisk together until smooth. Slowly add 4 cups soy milk. Add vegan mozzarella and whisk until melted. Bring heat to low for 4 minutes, stirring frequently.

Voila! Top your favorite dish and bake until perfection.

Béchamel after being cooked in the oven a top a vegan lasagna.

Vegan Beef Mushroom Stroganoff

Posted by Julie Tourangeau

This creamy, full-flavor stroganoff is now on my regular dinner rotations. I absolutely love this savory, hearty meal.

You will need:

1 generous tablespoon Vegemite

1 generous tablespoon veggie bouillon

3 cups water

1 table spoon vegan Worcestershire’s sauce (I use 365 from Whole Foods)

1 tablespoon Soy sauce

1 table spoon Dijon mustard

1 tablespoon Smoked Paprika

1 tablespoon Thyme

1/4cup Flour

1/2 tub vegan Sour Cream (I used Tofutti brand)

2 cups apprx. Sliced Mushrooms

1/2 Onion, sliced longways

Optional: frozen Beyond Meatballs

Splash of Wine or alcohol of choice

1 stem of fresh Dill

1 bag of Fusilli Pasta

The process:

If you are opting for the frozen meatballs, begin thawing them with a little olive oil over medium heat, stirring occasionally.

Mix water with Vegemite and broth and bring to a boil in sauce pan.

Add Worcestershire’s sauce, Dijon Mustard and Dry Seasonings. Stir well.

Add flour, stirring until thoroughly mixed.

Mix in sour cream until smooth.

Let simmer for 15 minutes.

Sauté onions and mushrooms without oil, flipping mushrooms until browned. Add alcohol of choice and let evaporate over heat (I used whiskey on hand, but you can use white wine).

Add broth mixture to pan with meatballs. Cook another 25 minutes.

Cook pasta as directed, then drain and add to broth and meatball mixture. Let cool.

Stir in mushroom and onion mixture. Sprinkle fresh dill on top before serving.

Oh my goodness was this ever tasty. I hope you enjoy this rich, creamy comfort food. ✨