Ashley A. Teel

I came up with these Vegan Tiramisu Cookies when I wanted the flavor of the classic dessert in a handheld treat. They’ve got that rich coffee taste, a hint of cocoa, and a creamy layer that makes them feel indulgent…

I love making this Vegan Mushroom Walnut Pâté whenever I want a simple but impressive appetizer that feels a little fancy without being complicated. The mushrooms bring a rich, earthy flavor, and the walnuts add that nutty depth that makes…

I love making this Vegan Pumpkin Risotto on nights when I want something creamy and comforting but still plant-based. The pumpkin adds a natural sweetness and velvety texture that blends perfectly with the tender rice, while garlic, onions, and herbs…

I like making Stuffed Roasted Butternut Squash when I want a dish that looks beautiful on the table but doesn’t take a lot of fuss. Roasting the squash brings out its natural sweetness, and stuffing it with grains, herbs, and…

I first made this Vegan Lentil Wellington for a holiday dinner when I wanted something hearty and beautiful to bring to the table without relying on meat. The savory lentil filling is full of herbs, veggies, and rich flavor, all…

I came up with this Mushroom and Lentil Loaf with Cranberries when I wanted a plant-based main that felt just as cozy and festive as a traditional roast. The mushrooms add a deep, savory flavor, while the lentils make it…

I love making this Pumpkin Chia Pudding when I’m craving fall flavors but want something light and nourishing. The creamy texture from chia seeds pairs so well with smooth pumpkin purée, and the cinnamon and nutmeg give it that cozy,…