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 Vegan Blueberry Shooters
In October, I was delighted to be one of the chefs serving food at the Coalition for Heathy School Food Gala, which was co-hosted by New York Times best-selling author Michael Moss and activist/journalist Jane Velez-Mitchell. I got to sample sensastional plant based dishes from chefs Rich Landau and Kate Jacoby of Vedge in Philadelphia, and New York’s […]
Julie Hasson’s Bumbleberry Cobbler
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 […]
