“This must be where pies go when they die.” – Agent Cooper Pie. Tart. It all lies in the eye of the beholder – and the depth of the outer crust. Big Chew and I happily debated which camp this dessert falls into while devouring it piece…by piece…by piece. Oh, the things we do in [...]
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This recipe was modified from The New Farm Vegetarian Cookbook, which has remained one of my favorite cookbooks since I first went vegan over 20 years ago. Personally, I find this version works best if you use extra fine brown rice flour and allow the brownies a chance to set up in the fridge overnight [...]
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http://katcupcake.blogspot.com/
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http://www.comocomecami.com/comocomecami/2011/04/snack-bocaditos-de-frambuesa.html
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http://veganizzm.tumblr.com
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http://katcupcake.blogspot.com/
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http://www.wingitvegan.com/
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I love butters of all sorts: peanut butter, almond butter, cashew butter, sesame butter (okay tahini), coconut butter, vegan butter (aka margarine), even shea butter. But nothing, and I mean nothing, compares to how strongly I feel about chocolate hazelnut butter. To me, all other butters of any kind pale in comparison.
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http://www.wingitvegan.com/
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http://dietdessertndogs.com
No Comments. Continue Reading...Fruity thumbprint cookies with an addictive almond flavor.
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Here’s my standard “wacky cake” churned through the de-glutenizer.
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This filling is top notch to stuff into any sort of cupcake. You can mix in a little ground cardamon or cinnamon; or to go all fancy pants on someone, even a drop of cinnamon oil! I want that.
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These are the perfect cupcakes to share with friends, if you wanna hold hands and watch them go into culinary arrest. They are yummy and uh, sweet.
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Not just for eating during Autumn– you can (and should!) make this hearty rice pudding anytime! Makes for a delicious breakfast, or dessert.
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