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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…


Golden vegan St. Lucia buns (aka lussekatter) made by yours truly

Hello lovely people,

As always, hope you are all staying well and safe. ❤️

This past weekend was St. Lucia Day, a Swedish holiday meant to bring about hope and light during the darkest time of the year. During a year that has been so difficult and unforgiving, this day was a reminder for me that it is possible to hold two things at once; to hold grief and hope and see that both are important and true.

To honor the holiday, I veganized this recipe for St. Lucia buns — a delicious, lightly sweet saffron bun—with the help of…


Double rainbow over Brihuega lavender fields in the province of Guadalajara, Spain. Photo: Juan Lopez Ruiz

Hi Tenderly pals!

Just wanted to start off by saying how grateful I am that you (yes, you!) are here and decided to open this newsletter and check out some things from Tenderly and beyond this week. Putting together this newsletter has been a bright spot for me lately, so I’m thankful for your interest and support!

From tofu pie to a delicious gift guide to stunning nature photos, here’s what I recommend checking out this week:

  • I grew up eating A LOT of silken tofu chocolate pudding, so this recent story really spoke to me. Blending silken tofu up…


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…


A delicious way to preserve your extra fruit and feel a bit fancy, without too much effort

A yellow/orange passion fruit curd with flecks of black seeds and a jar full of the sweet stuff with a spoon dipped in it
A yellow/orange passion fruit curd with flecks of black seeds and a jar full of the sweet stuff with a spoon dipped in it
Photo: Alicia Kenendy

Asweet fruit curd is a versatile and delicious way to preserve citrus and other acidic ingredients. They are wonderful when filling up a shortbread tart, filling a layer cake, or simply topping a one-layer snacking cake. The great thing about making a vegan curd is that you don’t have to worry about tempering eggs, because here we use starch instead, meaning you spend very little time working over the stove and more time simply whisking it up.

I have made a passion fruit curd because my upstairs neighbor recently came home with a bucket full of them. The tree at…


Aquafaba Files

Lifehack: Use leftover chickpea brine to make yourself a giant tray of warmly comforting, crispy mini-churros. Enjoy.

A photo of a plate piled high with homemade golden fried churros, tube-shaped dough that’s dusted in sugar and cinnamon
A photo of a plate piled high with homemade golden fried churros, tube-shaped dough that’s dusted in sugar and cinnamon
Photos: Laura Vincent

The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.

Despite the length of the ingredients list and instructions, these churros are quite simple. They’re mostly flour and water, and there is as much preparing to cook as there is actual cooking.

Churros are a fried delicacy traditional to Spain and Portugal, eaten throughout much of South America and parts of North America [Editor’s shoutout to the NYC subway station churro vendors], but as a New Zealander…

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