Articles written by Beverly Lynn Bennett

Marinated Potato Salad
The perfect accompaniment to summer fare, potato salad is always a big hit. This version relies on a vinegar marinade as opposed to the traditional mayo-like or potato salad variety.
Dijon Macaroni Salad
This salad is great for a summer grill-out or any time you need a quick, filling side dish. Utilizing vegan mayo and mustard, this dish brings together the best of both worlds.
Portobello Burgers & Milano Mayonnaise
A great alternative to processed veggie burgers, grilled Portobello mushrooms are full of flavor and go great with a toasted bun and all the fixings.
Almond Blondies
Some say blondies are better than brownies—I say, you have to find out for yourself! The aroma of these baked almond-vanilla beauties will make it easy to be a believer, not to mention the taste.
Trifle Cake
This fabulous dessert, traditionally prepared during the winter holiday season, is made in a pedestalled dish that is 10 inches wide and 4 inches deep. In this version, cubes of yellow cake, vanilla pudding, assorted fruits, coconut, and almonds are all layered together to create a spectacular dessert.
Tropical Fruit Parfaits
Creating a luscious and creamy dessert doesn’t require spending hours in the kitchen or even heating it up. With a little advance preparation, this fabulous no-bake dessert can be whipped up in just over an hour. Oranges scent and flavor the alternating layers of coconut crumble and fruit puree, interspersed with sliced fruit and berries, and then topped off with a citrus-sweetened nut cream.
Chocolate Truffle Cake
This luscious ganache-covered chocolate cake topped with vegan hazelnut truffles is perfect for any time of the year but is particularly nice around Valentine’s Day. It’s a double dose of sweets to show the sweetie in your life just how much you care, all in one delicious vegan dessert. Enjoy!
Tempeh Sandwiches
Tempeh and tri-colored peppers are bathed in a savory marinade to make this grilled sandwich.
Grilled Potato Wedges
These grilled potato wedges are a great change of pace from potato chips or fries, and more flavorful, as the marinade caramelizes on the outside of the potatoes during the grilling process.
Cherry & Date Bites
These delicious little morsels are made with whole grain spelt flour and are completely wheat-free.
Apricot Coconut Filling
Other dried fruits may be substituted to create endless combinations to satisfy your personal tastes. In this version, dried apricots and coconut are blended with other ingredients to create an alternative for those who prefer the taste of apricots to cherries and chocolate.
Stone Fruit Cobbler
Ripe nectarines, peaches and plums are tossed with a generous dose of sugar and spices and then blanketed with a biscuit-like topping made from whole-grain spelt, barley and soy flours. Including whole grains in your diet helps, and they’ve never tasted sweeter.
Wheat-Free Pecan Pie
This version is chock-full of pecans, but other nuts can be used to suit personal tastes and seasonal availability. This version is chock-full of pecans, but other nuts can be used to suit personal tastes and seasonal availability. For a special finishing touch, the Cashew Whipped Cream makes for a luscious and healthy change of pace from the typical whipped fare that adorns most slices of pie.
Cashew Whipped Cream
A light and creamy topping flavored with cashews, dates, and a hint of orange, this cream can be used in place of tofu or other nondairy whipped toppings on your favorite desserts. It’s also suitable for raw foodists.
Vegan Vanilla Cupcakes
Golden vanilla cake and colorful creamy icing combine to create a whimsical vegan version of this childhood favorite.
Vegan Orange Chocolate Cookies
With a few creative additions, some high-quality chocolate and a little vegan baking know-how, humdrum ordinary cookies are transformed into extraordinary gourmet treats.
Hot Chocolate
What better way to ward off the winter chills than with a mug of steaming hot cocoa. This quick and easy recipe will have you sipping in no time. Combining cocoa powder and chocolate chips gives it a deep chocolaty flavor and results in a delightfully rich and creamy concoction.
Pumpkin Cake
A double-decker delight featuring fragrant cake layers flavored with sweet pumpkin purée, rich buttercream frosting, and the added appeal of toasted coconut and pecans.
Vanilla Glaze
Dress up your dessert breads with a light dusting of powdered sugar or glaze. Here’s one of my favorites:
Fruit & Coconut Sundae
Layering fresh fruit and scoops of dairy-free ice cream with homemade sauces and coconut cream creates the ultimate summer sundae.
Vegan Rum-Caramel Sauce
Forget about caramelizing sugar—maple syrup and Sucanat combine to give the same rich color and flavor. For a butterscotch sauce, use brown rice syrup and a touch of butterscotch extract. Serve with baked or frozen desserts or as a dipping sauce for fruit.
Pineapple Sauce
A simple and delicious sauce for non-dairy ice cream or sorbet, this also makes a superb topping for fresh fruit, pancakes, and waffles.
Vegan Coconut Whipped Cream
Whip powdered sugar and vanilla with coconut cream for a rich, non-dairy topping perfect for any dessert.
Chocolate Cream Pie
This decadent, no-bake pie can be whipped up in less than 30 minutes. Cacao nibs provide a rich, chocolate flavor to the raw crust and an extra flavor boost to the pudding-like filling, which holds its own against any tofu-based chocolate mousse.
Maple Pralines
Make a large batch of these pralines for a delightful treat, or use as a topping for cheesecake, pie, or any other baked good that can benefit from a sweet and crunchy topping.
Pumpkin Praline Cheesecake
This vegan cheesecake combines two American favorites—pumpkin and pecan pie—into one fantastic dessert.
Vegan Devonshire Cream
Devonshire or clotted cream, made by scalding unpasteurized milk and separating out the clotted cream solids, is the traditional English accompaniment to scones.
Orzo Herb Pesto Pasta Salad
This light but filling pasta salad comes together quickly. I like to use orzo because it holds the marinade well, but other pasta can be substituted. If fresh basil is unavailable, cilantro or even spinach can be used in the pesto dressing.
Garlic & Herb Marinade
Use as a marinade for vegetables, tofu or tempeh, or to add flavor to grains and pasta.
Grilled Portabello Mushroom Burgers with Milano Mayonnaise
Portobello mushrooms have a chewy texture and rich, earthy flavor, making them a perfect substitute in this meatless burger. The mushrooms are dipped in a savory marinade, topped with sun-dried tomato and basil mayonnaise, and served with your choice of toppings.
Grilled Corn On The Cob
Grilling corn accentuates its sweet flavor. Enjoy it solo, topped with olive oil and seasonings, or with a splash of garlic and herb marinade if you want a little extra zip.
Devil’s Food Cake
Commercial Red Devil cakes are tinted with artificial food coloring, a health hazard unto itself. But it’s just as easy to create a naturally tinted dessert by reverting back to the recipe’s roots and adding grated beets and non-alkaline cocoa powder. Ice the cake with white frosting to further accentuate the burgundy hue. Decorate with shredded coconut, chopped nuts, or chocolate shavings.
Caramelized Pear & Walnut Tart
One of my favorite things to do with fresh pears is to make an elegant tart. Slices of fresh pear and walnuts are the basis of this recipe, but it’s the spiced-sugar topping that makes it special.
Jeweled Chocolate Bark
Adding dried cranberries, currants, almonds, and pistachios transforms humble melted chocolate chips into an amazing vegan confection.
Coconut Candies
Apricots, raisins, dates, and a hint of orange zest flavor these delicious coconut-covered treats.
Raw Energy Bars
Chock-full of vitamins, minerals, antioxidants, and essential fatty acids, munching on these raw “candy bars” will give you endless energy.
Carob Almond Truffles
These decadent bite-sized morsels will melt in your mouth and are a great substitute for those who avoid chocolate.
Cranberry, Pear, & Walnut Fruit Crisp
Fall flavors work together seamlessly in this sweet treat. For added crunch and nutrition, add some chopped nuts or sunflower seeds to the topping.
Peach Pecan Fruit Crisp
Made with rolled oats, Sucanat, vanilla, and spices, this topping takes peaches to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Cranberry, Ginger, & Pistachio Biscotti
These twice-baked cookies, with their crisp texture, are perfect for dunking in coffee or hot cocoa. Try experimenting with other dried fruits and nuts.
Sweet Potato Cake
This spiced cake with layers of fluffy, vegan buttercream is easily our favorite thing about fall.
Rum Caramel Sauce
Could this perfect sundae sauce be any more indugent?
Vegan Gingerbread Cake
Aromatic and addictive, this seasonal wonder packs a one-two sweet-and-spicy punch.
Lean Green Smoothie
This smoothie is chock-full of antioxidant-rich foods like greens, berries, kiwi, and flax, making it a powerful and flavorful way to start the day. Kids love the unusual color.
Mediterranean Veggie Burgers
A mixture of lentils, sun-dried tomatoes, spinach, and Mediterranean seasonings, these burgers have a real Italian flair. As with most bean-based burgers, mashing the cooked lentils and adding rolled oats help bind them together.
Tempting Tempeh Burgers
Since tempeh is a fermented soy product, it tends to have a richer flavor and chewier texture than tofu. It lends itself well to bold flavorings like vinegar, wine, and tamari.
Vegan Mushroom & Cashew Patties
Protein-rich mushrooms and cashews are blended with a colorful mix of raw veggies and breadcrumbs in this flavorful, mock chicken patty.
Vegan Banana Chip Brownies
These all-in-one treats combine everything we love about dessert—you can’t go wrong with the coconut-chocolate-banana combo!

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