Author: Sean Moxie

Peanut butter and salted caramel rolls with cream cheese frosting

My sweet, little vegan monster: peanut butter and salted caramel rolls with cream cheese frosting! Fluffy yeast dough filled with…

Vegan calamari – with spicy chipotle aioli

A little culinary trip to long gone summer holiday memories. With my vegan calamari. Made from regional, seasonal king oyster…

Aioli – a Spanish garlic dip

Vampire problems? Not after enjoying this wonderful Spanish garlic dip!Traditional Spanish aioli is available in a multitude of different variations….

Ceviche – vegan – with two kinds of ‘fish’

Ceviche, with two kinds of vegan fish. One tuna version made from tomatoes and one white fish made from palm…

Moxshire Cheese – tangy vegan cheese – it’s firm and it melts

Here is a wonderful, piquant, vegan cheese. With a deep aroma, slightly tart, spicy, tasty. My Moxshire cheese lives on…

Fermented garlic – spicy, perfect for refining many dishes

Insanely intense with an incredibly exciting taste! My fermented garlic refines every risotto for me, but also stir-fries, dips and…

Gourmet garlic mushrooms from the oven

Here is my recipe for gourmet garlic mushrooms from the oven. It’s so easy to make from the simplest ingredients,…

Strawberry cake – vegan, with sponge cake and vanilla custard

It’s strawberry season! And I love strawberries! So today I have made my delicious strawberry cake with fresh berries on…

Vegan anchovies, perfect for seasoning or as a side dish

Anchovies, ideal to add full flavoured umami to many dishes. Here is my vegan version, made from eggplants. Delicious and…

Vanilla crescents (Vanillekipferl), wonderful Christmas biscuits

Vanillekipferl, vanilla crescents. The most popular christmas biscuit (cookie) in Gemany and Austria.It’s wonderful vanilla fragrance! And the feeling on…

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