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 […]
Rhubarb and Strawberry Dessert Recipe
Detailed notes for this recipe are in the June Newsletter. Use 4 ovenproof baking dishes, aka ramekins, with a 1-cup capacity, at least 2 inches deep, 3 -inches wide, or adjust filling and topping amounts for other size baking dishes. My preference is always to use organic ingredients and fairtrade sweeteners, but use whatever you like. […]
