This time of year we rarely see fresh berries, but frozen ones are quite good and easy to use. This dessert is ready practically in the time it takes to measure up the ingredients!
This sorbet melts really quickly, since its texture depends on the icy frozen berries, so it must be served immediately after making. [...]
I made these cookies as a present for my mom, who had the opening for her art exhibit on Tuesday. I wanted her to have more than one flavor, so I divided the dough in three before adding dark and white chocolates and cranberries. Although these cookies might not be the ultimate decadence in [...]
A happy coincidence: I needed something productive to do, and we had two perfectly ripened organic kiwi fruits.
I used all kinds of green things in these cupcakes; an apple, melon seeds, kiwi fruits, and green food coloring for the icing (had we had frozen parsley, I would have squeezed out its juice to be used [...]
This is another muffin recipe I engineered after the holidays, when I wanted to bake something that would be good for the tummy and still have a lot of flavor. The delicious, subtly sweet spiciness of these muffins makes them a desirable snack any time of the day.
Maple syrup is a little bit of a [...]
…that I’ve tried so far. This is actually the Basic Cooked Buttercream Frosting recipe from Veglicious, another fun vegan food blog, and I only made a few very minor alterations. I used a little less margarine and sugar than the original recipe called for, but otherwise this recipe is exactly the same. Fluffy and filled [...]
The crunchy chocolate crust and the layer of dark chocolate shavings on top are a nice conrast to the tofu-creamy mocha filling of this pie.
I got this recipe from a friend, who had tried and liked the original non-vegan version. My filling has silken tofu and soy yogurt instead of eggs and cream, and I [...]
