Aisle be your guide!
This pie is the filling from my popular vegan pecan pie bars but added to a traditional pie crust! I’d been trying to make a classic pecan pie for years with little success. I’ve tried so many egg substitutes and nothing produced the right results. They either didn’t coagulate or […]
I love cranberries and look forward to relish, the canned jellied sauce and of course this classic quick bread made with these scarlet gems every season. You can really make this any time of year with frozen berries but if you can get fresh berries (usually starting in November), I […]
October 18 is national chocolate cupcake day! I decided to make my “death by chocolate” layer cake into cupcakes to celebrate. It’s a great recipe and was perfect for cupcakes. I like to fill mine up to the top to create a nice crown but you can certainly make these […]
I’ve literally been working on this recipe for years. Probably around 20 – no joke. I’ve tried so many tricks and tips from others (using tofu, cooking your own squash, various egg replacers) and I was never satisfied. I wanted to make something easy that also tasted great and wasn’t […]
Believe it or not, this was one of the first recipes I ever created on my own. It was about 10 years ago when I was eating plant-strong after attending an immersion for Engine 2 (now rebranded as Plantstrong). I actually wound up contributing two other recipes to Rip Esselstyn’s […]
It’s National pumpkin spice Day (October 1)! I’ve been buying pumpkin spice flavored things since the end of July but I never get sick of it. Im finally making a vegan pumpkin spice chocolate chip cookie (with real pumpkin!) and no fancy egg replacers (I do add one tablespoon of […]