Candy Corn Halloween Parfaits have been around for decades! This is my much healthier, vegan version. It uses no animal products and substitutes good-for-you, tropical-tasting coconut yogurt in place of fatty whipped cream or ice cream. It’s an easy, cheap, fun, and festive to way to sneak another serving of fruit into your family’s diet. The tropical island flavors are also very refreshing if you’re getting a little tired of apples and pumpkin spice!
Apples always get the attention in the fall … but early in the season, especially in the South, blackberries rule! This is a popular dessert and you can easily substitute other fruit/jam combinations. (But try it with blackberries at least once, pretty please?)
Friday marked the Chinese New Year – the Year of the Horse. I wanted to cook something special to celebrate, but, sadly, my Chinese cooking repertoire is rather limited. As was also my pantry – at least as far as Chinese ingredients go! Beans, check. Lentils, check. Garam masala, check. But rice noodles – five… Read More ›
You know those chocolate, foil-wrapped, segmented oranges you find in stores around Christmas? My partner used to love those – before he was vegan. And, so I created a chocolate orange cake for him. I riffed a little on my favorite vegan chocolate crazy cake and added gharardelli dark chocolate chips, orange juice, and pure… Read More ›
This chocolate cake is one of the first recipes I learned to make as a child. According to my mother, it was a depression-era recipe and called “crazy” because it was a cake with no butter, milk, or eggs. In other words, vegan! The original recipe made a light, moist, not-too-rich cake. I’ve since riffed… Read More ›