random nondairy vegan adaptable recipes

29 Oct, 2026

NONDAIRY LAVENDER LEMON HONEY PEAR CRUMBLE

(makes 2 tall ramekins, or 3 short ones) optionally vegan

• 2 ripe d'anjou 🍐 pears
• A dash of cinnamon
• 1/2 cup of honey
• A touch of salt
• 1/2 stick country crock plant butter
• 1/3 cup of sugar (x2)
• 1 teaspoon dried lavender
• 1 teaspoon powdered cinnamon
• The juice of 1 lemon 🍋
• 1/3 cup all purpose flour
• 1 tbsp corn starch + 1 tbsp water
• (NON-VEGAN OPTIONAL: 1 tbsp whisked egg or 3 quail eggs)

Extra topping (OPTIONAL)

• Matcha for dusting after baking
• 1 tbsp brown sugar crumbled on top before baking

1. Preheat oven to 345°F

2. Peel, cut, and combine the pears with honey, the first 1/3 cup of sugar, cinnamon, lemon juice, and lavender, and a tiny touch of salt. Set aside. separately mix the corn starch and water to get a slurry, and then combine this liquid with the pear mixture.

3. For the crumble topping, smoothly combine the second 1/3 cup of sugar with the plant butter. OPTIONAL: Add eggs if going non-vegan. Mix butter and sugar mixture with flour. Knead until it comes together.

4. Crumble the topping on each ramekin. OPTIONAL: Add brown sugar before baking.

5. Bake for 35min and at the very end if you want a drier crust on top, broil for 1-2min (but keep a close eye on it).

NONDAIRY CREAMY TOMATO BASIL PASTA SAUCE

• Olive oil
• 1/2 semidried basil cup
• 1 sprig of rosemary, finely chopped
• 5 sprigs of thyme leaves, separated from the woody stems
• 1 head of garlic, chopped fine
• 1 sweet onion, thinly sliced
• 1-2 stalks of celery, chopped fine
• (OPTIONAL) 4 thai chilis, chopped fine
• 1/2 can tomato paste
• (OPTIONAL) A splash of cooking wine
• 1+ tsp vegetable bouillon seasoning
• Salt and pepper to taste
• 1/2 tsp paprika
• 1+ cups Kikkoman barista soymilk
• 2 fresh roma tomatoes, diced
• 1-2 tbsp corn starch mixed with 1-2 tbsp water

1. Saute the chopped garlic, celery, rosemary, basil, thyme, onion, and thai chilis together over medium heat until the onions and celery become translucent and soft, about 15-20 minutes stirring periodically, with an optional another 10min on lower heat to caramelize further.

2. Add half a small can of tomato paste, stir in. If you have it, optionally add a splash of cooking wine.

3. Add a cup of soymilk until the tomato sauce is at your desired creaminess. The way you can tell is by looking at the color - a redder sauce is heavier on the tomato, and a lighter sauce is heavier on the creamy flavor. I recommend a medium orange tone.

4. At this point, add seasoning. I recommend paprika/salt/pepper, a dash of each should be fine, with a 1:2 ratio of these seasonings to your bouillon/onion powder/garlic powder, but I recommend tasting the salt level and adjusting as necessary depending on how salty your vegetable bouillon is. Start with small sprinkles and gradually add more.

5. If your sauce is too thin / watery, you can mix corn starch and water into a slurry and then stir the sauce over heat until it is the appropriate thickness. Add more slurry if you find it's still too thin for your taste after.

6. After it's all seasoned to taste, voila! Your sauce is complete. When serving, add fresh diced tomato. Try to consume within 3 days. You can use it with any pasta, but my favorite is angel hair.