Thomas Pagot

Preheat the oven to 350 °F (175°C) and lightly grease an 8×4-inch loaf pan. Line it with parchment paper. Grate the zucchini. Clean and dry the zucchini. Then, use a box grater or a food processor fitted with the grater attachment to grate the zucchini. Once grated, measure 1 and 1/2 cups (about 6 ounces / 170g) and set it aside. Note: You can use the leftover grated zucchini in noodle stir-fries, zucchini tart, or stir-fried vegetables. Mix the dry ingredients.

Prepared with a base of almonds and cashews, this vegan sweetened condensed milk is rich, creamy, and coconut-free. It works as a 1:1 substitute for canned condensed milk in drinks, desserts, and baking. Just 5 ingredients required! If you like Vietnamese coffee as much as we do, you probably know that one of the key ingredients is condensed milk.

This vibrant vegan Caesar salad comes loaded with crisp Romaine lettuce, homemade herby croutons, shallots, and the creamiest dressing. Serve it as a side with pasta, pizza, vegan meatballs, or stuff it into wraps. No store-bought dressing, no anchovies, and no compromise on flavor! Ah, Caesar salad, one of the most popular salads in the world. With its creamy dressing, crunchy croutons, and bold savory flavors, it tastes nothing like your classic vinaigrette salad.