Vegan Sweets Featured in San Diego Union Tribune
Whole grain ganache-topped pistachio brownies are among the decadent sweets featured in San Diego’s newspaper, San Diego Union Tribute.
Chef Robin Asbell makes dessert almost guilt-free. Though still decadent and full of tasty ingredients such as chocolate and pecans, Asbell’s treats are eggless, dairy-free, and elevated with whole grains, flaxseed, and natural sweeteners. Pastry chef and six-time cookbook author Jill O’Connor takes on Robin’s vegan recipes in a recent UT San Diego feature with her dessert-loving 12-year-old daughter as the skeptical taste-tester. Ganache-topped pistachio brownies, chewy coconut-mango breakfast cookies, and a moist cinnamon-crunch stuffed bundt cake later, the healthier sweets are a winner, and O’Connor tells the paper, “Asbell is a gentle and encouraging guide” to enjoying cruelty-free treats. “She sprinkles flaxseeds as easily as fairy dust.” Recipes for all three tasty treats are included in the article.
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More Flashbacks
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- UK Kicks Off National Vegetarian Week Festivities
- A Fitness and Food Venture Takes to Indiegogo
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- Vegan Baker Uses Kickstarter to Launch Business
- Vegan Ice Cream Hitting New York City Streets
- New Casual Vegan Eatery Opening in Los Angeles
- Vancouver: Citywide Meatless Monday Celebration
- Chicago’s Vegan Eatery Kitchen 17 Recently Opened
- Rally at the Capitol to Prevent Horse Slaughter
- Kaiser Permanente Encourages Plant-Based Diets
- De Rossi Shares Recipe For Ellen’s Favorite Dish
- Starbucks Rolls Out Veg Salad On its Spring Menu
- World’s First Lab-Grown Hamburger to Be Eaten Soon
- New Jersey Legislature Passes Gestation Crate Ban
