Alicia C. Simpson
The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla with just a hint of spice from cayenne pepper will take your taste buds to another world. Be careful with the cayenne, though —with such a sweet base underneath it, the heat jumps out quick. If you aren’t paying attention when you add that dash, you’ll have one spicy hot cocoa on your hands! Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, © 2012, published by The Experiment. Photo by Sara Lynn Paige. more→
Ahhh, French Onion soup, my favorite vegetarian mistake. I loved this so much in my omnivore days that I just assumed since it was an onion soup that it had to be vegetarian. Boy, was I wrong. I was just three months into being vegetarian when on of my coworkers informed me that French onion soup is made with beef broth! Imagine my horror, especially since I hadn’t eaten beef in nearly a decade. But hey, we all make mistakes, and from that day forward the French onion soup and I parted ways. But now here we are, reunited…and it feels so good (sing along!). This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food* (The Experiment, 2009).
Yep, it’s famous. I am the official sweet potato pie maker for my family. It isn’t a holiday if my pie isn’t there. This was a hard recipe to veganize, since traditionally, I used condensed milk and egg whites to make my pies. But after a little tweaking, my famous sweet potato pie is now vegan and still a hit. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food Experiment, 2009).
Nothing says brunch like a veggie-filled frittata. Pair this with a little fresh fruit and you have a delicious, filling brunch. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Celebrations* (The Experiment, 2010).