Chocolate Ganache Glaze
This rich, chocolaty glaze is delicious on cupcakes, but also lovely over vegan ice cream or drizzled on a warm cookie.
Makes 1-1/3 cup
What You Need:
1/2 pound semi-sweet or bittersweet chocolate, finely chopped
3/4 cup soy or coconut creamer
Pinch sea salt
What You Do:
- In a medium heatproof bowl, place the chocolate and set aside. Into a small saucepan over medium heat, pour creamer and salt, and bring to a boil.
- Remove the saucepan from the heat. Pour the hot creamer over the chocolate all at once, and rotate the bowl to make sure all the chocolate is submerged. Stir gently with a whisk, from the center out, until the chocolate melts and is perfectly smooth.
- Glaze the top of each (cooled) Very Vanilla Cupcake with glaze and refrigerate until set. Add another coat for a thicker glazed topping.
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
More Flashbacks
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
