Crumbs & Caramel

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Pudding, Parfaits & Sweet Bowls

Banana Cream Pudding Parfaits

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Hi, I’m Bronwyn! Formally trained in Nutrition and Food Sciences, I create and share vegan recipes to be enjoyed by everyone. I hope to inspire you to try something new, to find comfort in familiar dishes, to create wholesome nourishment in your own kitchen, and to savor life’s sweet indulgences.

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Popular Recipes:

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This vegan chocolate layer skull cake is guarante This vegan chocolate layer skull cake is guaranteed to bring out the Halloween spirits! 👻 Filled with a lush chocolate buttercream, dripped in a satiny ganache and topped with pure chocolate skulls, this is one wicked cake... 💀🖤 While a 💀 cake *may* speak for itself, it definitely needed a complimentary cake stand. #ad The Finessa cake stand and matching plates from @williamssonomacanada suit it perfectly. They have beautiful Italian inspired lace-like details which give it an antique feel, perfect elegance for a spooky yet classy cake! I’m such a fan of multi-purpose pieces, and love that I don’t have to pack these away after Halloween – they're eclectic enough to use everyday. @williamsonamoncanada also carries the silicone skull ice cube molds which can double as chocolate molds! #WilliamsSonomaCanada Get the recipe for this boo-tiful Vegan Chocolate Layer Skull Cake on the blog! The link is in my profile: @crumbs.and.caramel  https://crumbsandcaramel.com/vegan-chocolate-layer-skull-cake/ #veganhalloweencake #veganchocolatecake #halloweendessert #veganhalloweendessert
Inspired by Korean barbecue, these vegan tacos are Inspired by Korean barbecue, these vegan tacos are filled with juicy, charred marinated portobello mushrooms, red peppers, spicy Gochujang crema, super quick Asian pear salsa and all the fresh fixins! 😋 Get the recipe on the blog, the link is in my profile: @crumbs.and.caramel https://crumbsandcaramel.com/korean-portobello-tacos/ #tacotuesday #veganrecipes #mushroomrecipes #vegantacos #feedfeedvegan #feedfeed #easymeals #f52grams #f52community #makesmewhole #thenewhealthy #plantpowered #thekitchn #vegandinner #eatwelleats #forksoverknives #eatrealfood #tohfoodie #healthyrecipe #buzzfeedfood #iamwellandgood #foodandwine #eattherainbow #veganfoodshare #healthyeating #realsimple #tastemademedoit #portobellos #dinnerinspo #whatveganseat
Get the recipe below for these homemade Pumpkin Sp Get the recipe below for these homemade Pumpkin Spice Lattes which rival any coffee house version!  🧡 Shoutout* to @thrivemags for a lovely spread of my recipes and photography in their current issue! Delighted to be included with these talented creatives and photographers:  @barbarafrenchvegan @boxofspice @artrawpaulina @world_kitchen_adventures @tamsynmorgans  @plantbased_matters @marcsisplate  @cleaneating_carry @veganmum.foodblog 🧡 Vegan Pumpkin Spice Lattes 🧡 Serves: 2 2 cups (500 mL) plant-based milk (our favs are soy or oat) 1/4 cup (63 mL) canned pumpkin puree 2 tbsp (26 g) brown sugar  2 tsp (10 mL) vanilla extract 1/2 tsp (1.5 g) pumpkin pie spice 1/2 cup (125 mL) hot espresso or strong coffee (Note: my kids love these without the coffee!) Whipped coconut cream or other vegan whip, if desired Extra pumpkin pie spice for dusting Whisk all of the ingredients (except for the coffee & whip) together in a small saucepan over medium-low heat until steaming or desired temperature. Pour half of the espresso into each cup, then the pumpkin spice milk, stir and top with whip & spice. Enjoy! *not sponsored    #veganPSL #veganlatte #veganpumpkinspicelatte #pumpkinspicelatte #thrivemags
Creamy Curried Carrot, Ginger & Red Lentil Soup 🧡 This soup has been one of our favorite go-to quickie meals for some time. It's lightly curried, silky smooth, brimming with nutrition and is ready in less than 20 minutes! Pantry friendly and oh-so cozy, too.  Get the recipe on the blog, the link is in my profile @crumbs.and.caramel https://crumbsandcaramel.com/creamy-curried-carrot-ginger-red-lentil-soup/ #lentilsoup #curriedlentilsoup #veganmeals
Coming up for some proverbial air as I finish up Coming up for some proverbial air as I finish up the recipes for my cookbook. Guys, I am SO excited to share it with you! In the meantime, here is some luscious chocolate to start your week! ❤ Decadent enough for a last minute Thanksgiving dessert (Happy Thanksgiving, Canadian friends!!🍁) and easy enough for an anytime treat!  Get the recipe for these vegan pot de creme below: ingredients 3 bars (75 g each) good quality dark vegan (60% cacao or more), chopped 349g firm silken tofu, drained (do not sub other types of tofu, silken only) 1/2 cup (100 g) granulated sugar 1/2 cup (125 mL) plant-based cream or full-fat coconut cream 1 tsp instant espresso powder (enhances the chocolate flavor only, otherwise undetectable) 1 tsp vanilla extract Vegan whipped cream and chocolate shavings to serve, if desired   directions Melt the chocolate in a double-boiler, or in a medium sized bowl in the microwave. If microwaving, do so in 30 second bursts, stirring each time. Chocolate burns easily. Set aside . In a food processor or high-powered blender, combine the silken tofu, sugar, coconut cream, instant espresso powder and vanilla extract. Scrape down the sides as needed. Pour in the melted chocolate and process until completely smooth and no white flecks remain. Pour into 6 small serving dishes. Top with vegan whipped cream and chocolate shavings, and serve immediately. If preparing ahead of time, pour into serving dishes, cover each and refrigerate. Take out of the fridge about 20 minutes before serving to soften.Enjoy! #veganpotdecreme #vegantreats #veganrecipes
Butternut Squash Sage Stuffed Shells 🧡 Sometim Butternut Squash Sage Stuffed Shells 🧡 Sometimes, on the rare occasion, the rabbit holes I fall down on the interwebs lead to wonderful things. Like creating this recipe after stumbling upon the awesomeness of frying fresh sage - thank you @saveurmag for the intro! Think: crispy but kind of melts in your mouth with a mellowed out flavor so it becomes snacky. I tried it, became obsessed and promptly needed something to serve it with. And so this super yummy and nourishing recipe came about: Jumbo pasta shells stuffed with garlicky sage ricotta, vegan sausage, spinach, and tender roasted butternut squash. It all gets baked in a creamy roasted butternut squash sauce. Aaaand topped with fried sage! I gave the blog post some love recently with new images and tips!  The link to the recipe is in my profile @crumbs.and.caramel https://crumbsandcaramel.com/vegan-butternut-sage-stuffed-shells/ #veganpasta #veganrecipes
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