I’ve been almost obsessed with Blueberry Slump lately. This recipe first appeared in More Great Good Dairy Free Desserts Naturally in 2006, and, made as published, it is very good, with or without a scoop of vegan ice cream. What I have changed though, is the amount of fruit filling, which I have been increasing […]
Dairy-Free Dessert Recipes by Pastry chef, culinary educator, and cookbook author, Fran Costigan. She is internationally renowned as the authority on vegan desserts. Her scrumptious creations lack nothing—except dairy, eggs, white sugar, and cholesterol. Now everyone with a real sweet tooth, including those who are lactose intolerant, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, truly can have their cake… and eat it.
Typical Graham Crackers are made with graham flour, which is a coarse whole wheat flour. I actually prefer the taste and texture of my veganized graham crackers when made with home toasted whole wheat pastry flour. These cookies have been unanimously praised by the students in my Essential Vegan Desserts course at Rouxbe, who say they are easy […]
NYC Vegan by Michael Suchman and Ethan Ciment from Vegan Mos is the first plant-based cookbook to celebrate the famous foods of New York City. As a 40-year resident of New York City (and Brooklyn born), I have been hoping to see this book for a long time. Who better to write it than Michael Suchman and Ethan […]
Eton Mess is a traditional English dessert, which is typically a mixture of strawberries or bananas, pieces of meringue, and cream. It was a traditionally served at Eton College’s annual cricket match against the students of Harrow School. The word mess likely refers to the appearance of the dish, or a dish made from mixed together ingredients. Messy or not, this is a perfect dessert to make for the U.S. […]