Chocolate Matzo Tiramisu #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

You know what I love for holidays? Make ahead options.

Having a few things done the day before always makes the rest of the meal feel more manageable. This cake is a great make-ahead option to have waiting at the end of your holiday meal and -bonus!- it’s Passover-friendly.

No-bake cake made from chocolate mouse and coffee-soaked matzo sheets topped with ganache.

Rich dark chocolate mousse is sandwiched between coffee-soaked matzo and topped with dark chocolate ganache in this easy, icebox version of tiramisu.

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Mini Rhubarb Crumb Loaves #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

These little loaves are the perfect addition to your spring tea table! Just the right amount of sweetness, balanced by the tartness of the rhubarb. The bread is soft and spongy, and the crumbs add a great burst of texture and sweetness.

Small loaf of crumb topped rhubarb bread on a plate.

The little loaves are perfectly portioned for an afternoon tea – or to share with friends!

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No-Churn Lemon Ice Cream #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Oh, hello there spring!

I always love the change of seasons – and especially the arrival of spring. The longer days, warmer weather, and watching everything green up just fills my soul after the winter months. And this year, it feels especially poignant. After a year of social distancing, watching the people around me getting vaccinated gives me so much hope that we’re really going to break out of this long winter.

I’m so excited to kick off spring with #SpringSweetsWeek again this year! This week, I’ll be sharing four new dessert recipes – starting off with this couldn’t-be-easier lemon ice cream.

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Vegan Cauliflower Gyros in the Air Fryer

My most productive time of the day is the morning. The more I can get done before lunch, the better – and that extends to dinner prep too. This meal was a hit here not only because it was delicious, but also because a vast majority of the prep could be done ahead of time.

Cooked, marinated cauliflower in a pita with cucumber, tomato, and black olives.

I set the cauliflower up to marinate early, and by the time dinner rolled around all I had to do was toss it in the air fryer and assemble the sandwiches. It was packed with flavor and super hearty – a perfect Lenten Friday dinner.

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Vegan Black Bean & Quinoa Tacos

These are meaty tacos – without any meat! The fully plant-based filling is stick-to-your-ribs hearty, with all the classic flavors of the ground beef taco you grew up with and it won’t take you any longer to make.

Three flour tortillas in a grey bowl stuffed with a mixture of quinoa and black beans in a seasoned tomato sauce. The outside tortillas are topped with lettuce and black olives. The bowl rests on a napkin with colorful stripes.

Of all the vegan meals I’ve made, this might be my family’s favorite – it’s become part of our regular rotation.

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Vegan Spring Minestrone

This winter has been crazy. Here in central NJ, we’ve seen more snow this year than we have in at least a decade. The kids no longer get excited when it’s snowing – it’s happened than often. And I know other parts of the country are dealing with an unexpectedly harsh season too, and not fairing as well as we have been.

I take heart knowing spring is around the corner.

Even with spring on the horizon, it’s still soup weather. Lots of my favorite soups are very wintery – so I decided I needed one that was more spring-appropriate. This vegan soup is packed with spring veggies – and flavor.

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Vegan Hummus and Herb Pizza

For me, pizza is synonymous with Lent so even though this year’s Lenten series is vegan, I had to include a pie that fit the bill.

Instead of cheese, this pie has a layer of creamy hummus. Instead of meat or extra cheese, it’s topped off with sliced grape tomatoes, herbs, and toasted pecans.

The result is a beautiful pie – perfect crispy crust, creamy layer, and lots of toppings!

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Individual Vegan Pot Pies

Since so much of the country is dealing with snow, it seemed appropriate to kick off this year’s Lent series with some cold-weather comfort food. These pot pies are warm and hearty – even meat lovers won’t miss the meat here!

With hearty veggies, a creamy sauce, and a flaky crust, this falls into you’d-never-guess-it’s-vegan territory. But it is, and it’s good.

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15 Vegan Dinner Ideas

Today is Ash Wednesday, and the official kick off for my annual Lenten dinner series. It is my 10th year sharing meatless meals on Lenten Fridays and, my, have we come a long way.

When I started this series a decade ago, we were not good at eating meatless. Friday dinners consisted mainly of spaghetti with jarred sauce or pizza. I decided that I needed to get out of that rut, and turned it into a yearly blog project. These days, meatless meals are no problem – they’re regularly in rotation even when it’s not Lent.

Meatless Fridays are supposed to be a sacrifice, and I realized as I was planning this year’s series that in many ways, they wouldn’t be for us. I decided to take things one step further this year and make all of our Friday recipes vegan. While the extra restriction is surely not necessary for Lent, I wanted to be sure our Friday meals were something that required planning – like they were when I started this series.

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Korean BBQ Egg Rolls in the Air Fryer

I received free products in exchange for this post. All opinions are my own.

I’m always up for a challenge so I was excited to jump in when JSL Foods asked me to cook up something fun using their egg roll wrappers! We are big fans of traditional egg rolls – and Asian-inspired flavors in general – but I knew I wanted to switch it up and try something a little different with these!

I created these egg rolls with versatility in mind. They’d be a perfect appetizer for the big game or game night at home, but they’d also be a great option for lunch or lighter dinner paired with a salad.

Instead of the traditional chicken and cabbage flavored with soy sauce, these rolls are stuffed with chicken smothered with a Korean-style BBQ sauce, pineapple and red onion – and then cooked in the air fryer to keep them lighter.

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