Recipes

Vanilla Glaze

Dress up your dessert breads with a light dusting of powdered sugar or glaze. Here’s one of my favorites:

Recipes

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.

Recipes

Pumpkin Praline Cheesecake

This vegan cheesecake combines two American favorites—pumpkin and pecan pie—into one fantastic dessert.

Recipes

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.

Recipes

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.

Recipes

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.

Recipes

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.

Recipes

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.

Recipes

Garlic & Herb Marinade

Use as a marinade for vegetables, tofu or tempeh, or to add flavor to grains and pasta.

Recipes

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.

Recipes

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.

Recipes

Coconut Candies

Apricots, raisins, dates, and a hint of orange zest flavor these delicious coconut-covered treats.