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You can make this simple and yet elegant vegan cake with any favorite seasonal citrus, from tangerines to clementines

Overhead view of a cake still in its baking tin, resting on a wire rack. The cake is topped with 1 crosswise slice of orange in the center surrounded by 7 other slices.
Overhead view of a cake still in its baking tin, resting on a wire rack. The cake is topped with 1 crosswise slice of orange in the center surrounded by 7 other slices.

If winter citrus is part of your life, make the most of it with this extremely simple olive oil cake recipe. Whether it’s Cara Cara, Blood, or Mandarin oranges, grapefruit, or Meyer lemon, this cake works with the flavor of the citrus fruits for a pantry-friendly snacking cake that brings brightness to dreary days. It also looks beautiful, thanks to the supremed citrus on top becoming caramelized and getting jammy. This requires no frosting, not even a dusting of powdered sugar, because the fruit itself acts as all the texture, contrast, and acidic sweetness you need.

Making this cake begins…


In a Pickle

Pickling mustard seeds in the fridge makes a wonderfully rich condiment that my secret ingredient duos enhance perfectly

A photo taken from above of a dark, maple-y glass jar of mustard with visible mustard seeds and a small spoon resting nearby
A photo taken from above of a dark, maple-y glass jar of mustard with visible mustard seeds and a small spoon resting nearby
Photos: Laura Vincent

Mustard is a truly superlative foodstuff, managing to embody humble diligence as easily as it can seem celebratory and luxurious, depending on whether it’s spread on toast or sitting next to the cranberry sauce and gravy. Either way: necessary. Non-negotiable, even. Making mustard from scratch — essentially, pickling mustard seeds — might seem overzealous when there’s perfectly good stuff at the supermarket, but it’s the work of minutes and tastes glorious: zingy, intense, each vinegar-swollen seed popping with flavor. Your future scrambles, sandwiches, roasts, marinades, sauces, soups, and pastas will be all the better for this mustard. …


Bowl of dry potato flakes next to a heart-eyed smiley face wearing a chef’s hat. Text: Instant mashed potato flakes forever.
Bowl of dry potato flakes next to a heart-eyed smiley face wearing a chef’s hat. Text: Instant mashed potato flakes forever.
Illustration: Summer Anne Burton; source: Shutterstock

The secret ingredient for more than you know

In my country, and perhaps yours too, there is a societal tradition where large numbers of its youth leave their family home for work or university after finishing high school, and move into a house — often cold, damp, miles away, and with several strangers — where hijinks will inevitably ensue. During my time in such a dwelling, a simple and affordable comfort was instant mashed potato, usually eaten from a coffee mug, with as much butter as I could force each reconstituted potato flake to absorb. …


Bartenderly

‘It’s not 2020 anymore!’ We can all cheers to that with this festive, warming-yet-refreshing seasonal cocktail for vegans and our friends.

A cloudy, refreshing ginger-colored drink on ice, with a mint sprig and a lavender backdrop
A cloudy, refreshing ginger-colored drink on ice, with a mint sprig and a lavender backdrop
Photos: Laura Vincent

Want a cocktail veganized? Bought a bottle of something and don’t know what to do with it? Need a cool mocktail? Want to make your own liqueur? We’ll drink to that. Bartenderly is here to make all your vegan drinking dreams come true. If you want to check on whether a specific brand of alcohol is vegan, I recommend Barnivore.

Here’s a drink to toast the monumentally exhausting year that just closed. This One-Two Punch recipe is so named because it’s equally serviceable for one or for many, with or without alcohol, as a seasonal cheer-bringer or as a Valentine’s…


Everyone deserves an absurdly fancy dessert on Christmas

A wreath made of stiff sweet white vegan meringue sits on a plate and is decorated with red berries and leaves
A wreath made of stiff sweet white vegan meringue sits on a plate and is decorated with red berries and leaves
Photos: Laura Vincent

Whether your Christmas this year will be spent with family, chosen family, whoever’s in your bubble, or in a more compact, cozy fashion with just yourself — everyone deserves a showstopper dessert. I know it seems outlandish to suggest making this for one person, but hear me out: eat it for breakfast, perhaps while watching comforting films or face-timing loved ones, enjoy a sugar-induced nap, rustle yourself up something savoury later on and finally reward yourself with more meringue wreath for dessert.

If you’re serving this beauty to a crowd you can be assured of their appreciative gasps — not…


Five tamales verdes and two strands of red Christmas lights floating on a white background.
Five tamales verdes and two strands of red Christmas lights floating on a white background.
Illustration: Arabella Breck

What better way to show love than through food?

While many of us are going to be spending the holidays physically separated from loved ones, these small businesses can help us still show our care for those who also love delicious food.

And if you don’t know a vegan food lover to send one of these gifts to, why not treat yourself to vegan brie, chocolates, tamales, babka, or any of the other delicious items on this list?

1. Masa Madre

The vegan babka from this Mexican Jewish artisanal bakery comes in delicious flavors like hot chocolate, cinnamon churro, and pistachio cardamom and can be shipped nationwide for a delicious gift. …


Serving up creamy, rich vegan desserts since the beginning of ‘vegan desserts,’ and there’s still nothing better

Ramekin of chocolate mousse on top of The Farm Vegetarian Cookbook, Vegan Pie in the Sky, Brooks Headley’s Fancy Desserts
Ramekin of chocolate mousse on top of The Farm Vegetarian Cookbook, Vegan Pie in the Sky, Brooks Headley’s Fancy Desserts
Photo: Alicia Kennedy

Blending silken tofu up in order to create a creamy dessert is one of those things that sounds like only a vegan could love. Tofu, in my dessert? Yes, tofu in everyone’s dessert! It works perfectly, seamlessly every time.

I have long maintained that this is the absolute best, most fool-proof egg replacement in creamy applications. It brings bounce and density, tastes like only what you flavor your mixture with, and it is both cheap and easy, while the end result is incredibly impressive. Silken tofu has historically been my favorite way to make pumpkin pie, but this year I…


Vegans of Color

‘I have gratitude for all those years I spent in restaurants, [but I yearned] for being around just vegans and cooking just vegan food’

Chef E as he appeared on Chopped
Chef E as he appeared on Chopped
Photo: Food Network

What happens when a seasoned gourmet chef discovers firsthand the many benefits of plant-based eating? Some of the most stunning vegan dishes you could imagine!

Chef Edwin Anthony Rodriguez, who came up in New York City and currently resides in Charlotte, N.C., worked in Michelin-starred restaurants for over a decade before launching his own private vegan chef business. From appearing on Chopped to working as a consultant for hospital dietitians and nutritionists, Chef E has truly seen all sides of the food service industry.

“I have a large amount of gratitude for all those years I spent in restaurants,” says…


It’s not ‘good,’ but it’s good, you know?

A photo of a pizza hut pizza taken from one side, no regular cheese but deep red sauce, vegan sausage, veggies, & parmesan
A photo of a pizza hut pizza taken from one side, no regular cheese but deep red sauce, vegan sausage, veggies, & parmesan
Photos: Summer Anne Burton

We were a Hut family, meaning that Pizza Hut was the chain pizza chain we preferred and which I treasured as the world’s greatest treat. I dunked on Domino’s and Little Caesar’s lovers and they dunked right back on me. Regardless of family affinity, many of us shared fond memories of the Pizza Hut BOOK IT! program that gave you free pizza in exchange for reading books over the summer, a deal my child-self regarded as something akin to getting free diamonds in exchange for taking long baths.

At some point in the last couple decades, though, I’ve noticed that…


And why an immersion blender is the tool I rely on for making creamy vegan dressings in my home kitchen

A photo of bright green spinach leaves coated in a creamy light brown balsamic dressing
A photo of bright green spinach leaves coated in a creamy light brown balsamic dressing
An unmixed salad to show the thickness! Photo: Alicia Kennedy

My personal favorite salad dressing is a very thick Balsamic served at Delfiore Pizza & Food Co. in my hometown of Patchogue, New York. I could never quite figure out how they did it, and my mother insisted eggs must have been involved to get it quite so viscous, but I was not convinced. This dressing had to be possible with just olive oil, vinegar, and some additional flavorings. It took me until the desperate homesickness of the pandemic to do it on a whim, but it worked — because I used my immersion blender.

Previously, I mostly used the…

Tenderly

good living for every being

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