Inspiring Ideas for Plant Based Eating
You know the saying, “Making lemonade out of lemons”? Well, I have a habit of saying, “Making lemons out of lemonade.” And yesterday when I had to “fix” my Teeccino truffles, I muttered that to myself. Then I laughed out loud because I truly feel like I am making lemons out of lemonade. And it’s not the first time. You see, I had to take
Enjoy peak apple season with a vegan apple berry crisp that will keep you warm and satisfied. The weather has changed and it’s definitely feeling more like fall where I live in Northern California. It’s at this time of year that my eating seems to shift, too. Not willingly I give up eating stone fruit because it’s not around to purchase. It’s now what I
There was just a big sale on the Kindle version of my cookbook Vegan Under Pressure. It has already come to my attention (again) that the publisher did not update the ingredient list for the Apple Raisin Walnut Cake. Sadly, there is no photograph for it – and I am too busy to make it and take one. So, you will have to believe me
Even though many are stuffed at the end of the Thanksgiving meal, it seems like dessert is the period in a sentence. The meal’s not done without a sweet ending. I have a few desserts that work well for the holidays or any time. If none of my recipes appeal to you, check out my vegan pastry chef friend Fran Costiagn’s website. Vegan Holiday Desserts:
Thank you to the following for reviewing Vegan Under Pressure and featuring the Tapioca Berry Parfait recipe on your blogs. This recipe can be found below and on page 302 of Vegan Under Pressure. Debbie from The Health Seakers Kitchen Fran from FranCostigan.com Joanne from Foods for Long Life Julie from JulieHasson.com Making dessert doesn’t get much easier than this. Be sure to use a 6-quart
Thank you to the following for reviewing Vegan Under Pressure and featuring the Straightforward Cashew Lemon Cheezecake recipe on your blogs. This recipe can be found below and on page 290 of Vegan Under Pressure. Jenna from Good Good Things Kathy from Healthy Slow Cooking (thank you for the great photo!) Sarah from Heal Grow Blossom Kittee from Cake Maker to the Stars I am not
When I was asked if I wanted to make a recipe or two from Laura Theodore’s new cookbook, Vegan–Ease, I immediately said yes. I didn’t just want to make one recipe but chose to make two: one sweet (Maple-Raisin-Date Truffles) and one savory (Quick Red Lentil Curry Soup). When it comes to easy, these recipes truly are. Author Laura Theodore, aka The Jazzy Vegetarian, defines
Spiced Pumpkin Cranberry Oat Muffins Makes 12 I don’t bake often because when I do, I tend to eat what I’ve made. These are delicious and also pretty good for you (as far as muffins go). Use freshly ground cardamom seeds and nutmeg for the best flavor. If you have some fresh cranberries around (and this is a good time of year to freeze them
My son Shane was a judge at Tierra Vegetables’ pumpkin pie contest. He and the other esteemed judges tasted 10 pies. The first place winner was the young Lily Alves and her recipe As Simple as A Child’s Pumpkin Pie developed by her Grandma Karen Alves. Very tasty. As Simple As A Child’s Pumpkin Pie 4 1″ rounds of Butternut Squash 4 tablespoons Butter cut
