This easy-to-make and easy-to-enjoy Chocolate Pecan Cranberry Coffee Cake is for anytime, but it really does fit Thanksgiving perfectly. The primary sweetener in the cake batter is Maple Syrup, which was named Indian Sugar by the colonists, who learned about it from the Native American people. Maple syrup is made from the sap of the sugar […]
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.
You may remember that when I was in Portland for the Portland VegFest, I got to bake with Grant Butler, who is food writer (and fellow vegan) of the Oregonian. Grant told me to gathera lot of holiday recipes for his column. We talked about how the vegan quick breads and muffins that would be good for Thanksgiving, and I offered […]
I agree with Julie Hasson who says, “In my book, you can never have enough berry dessert recipes. Ever!” I made the Bumbleberry Cobber from Julie’s latest book Vegan Casseroles this weekend, and as it is winter in N.Y.C., I used a mix of unthawed frozen organic blueberries and blackberries. The milk was almond and […]
Some of you know that my mother, Shirley Bernstein passed peacefully in Florida at the age of 91 on October 30th. I was with her. As family came to visit Shirley – mother, sister, grandmother, great grandmother, aunt – we told stories. As most families do, we talked quite a lot about family gatherings, which always revolved around food. […]