I loved my Nana. She was strong and steady. She was practical and smart. She played a mean game of Scrabble. And boy, did she hate to cook (a fact I didn’t learn until years after she died). Nonetheless, she was amazing at it. She made great pot pie (I’ve adapted her chicken pot pie to …
This vegan chocolate icebox pie is one of my FAVORITE desserts! The crust is unbelievably flaky and tender. The filling is a little bit labor-intensive but totally worth it. It uses Ener-G egg replacer instead of egg yolks, Earth Balance vegan margarine instead of butter, and soy milk instead of dairy milk. The two teaspoons …
Yes, these chocolatey, cake-like brownies are vegan, but the non-vegans in your life will never know unless you spill the beans. In place of the 3-plus eggs found in most traditional brownies, this recipes uses a winning combination of unsweetened applesauce and silken tofu. And wait…what? There’s zucchini in there?? No way! (Way.)
These cookies are “simply sweet” because they contain no added sugar. Their slight sweetness comes entirely from the bananas, raisins and almond milk. They are perfect for so many occasions: a light, healthy breakfast, a mid-morning or mid-afternoon snack, a post-workout pick-me-up, or a good option for kids with the after-school munchies. As-is, they are …
In order to get the most from the fresh lemony flavor of these lemon sugar cookies, you really should “eat ’em upside-down”! Why? Because the sprinkle / light brushing of fresh lemon juice (your choice depending on the level of tartness you prefer) these cookies receive before baking makes their tops by far the most …
“Eat ‘Em Upside-Down” Lemon Sugar Cookies Recipe Read More »
