Beverly Lynn Bennett

Vegan Caramel Sauce

Pumpkin bread pudding

This sweet caramel sauce makes a great addition to pies and ice creams, but you should try it along with the Pumpkin Bread Pudding! Contributed by Beverly Lynn Bennett (reprinted by permission of the author), author of Vegan Bites* and other titles*. Photo by Hannah Kaminsky. more→

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Raw Vegan Cheddar Cheese Spread

This vegan cheddar cheese spread is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. From The Complete Idiot’s Guide to Vegan Cookingby Beverly Lynn Bennett and Ray Sammartano. more→

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Raw Vegan Parmesan-Style “Cheese”

Vegan Parmesan style cheese made with raw almonds

You can easily and quickly whip up this cheesy, slightly nutty-tasting dairy-free Parmesan-style seasoning with the help of a food processor. From The Complete Idiot’s Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano. more→

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Fruit and Granola Parfait

Fresh strawberries

This fresh fruit treat is as pretty to look at as it is delicious to eat. It’s made with generous layers of fresh fruit and berries, granola, and soy yogurt flavored with bananas. It’s presented in a similar fashion to an ice cream sundae. Breakfast treat or dessert, you choose. Recipe from Vegan Bites: Recipes for Singlesby Beverly Lynn Bennett. more→

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Plant-Based Calcium: Sources and Absorbability

Excerpted from The Complete Idiot’s Guide to Vegan Living* by Beverly Lynn Bennett and Ray Sammartano. What are some calcium-rich foods, and how much of their calcium are we capable of absorbing and holding on to? You can find plenty of calcium in leafy green vegetables, and 40 to 60 percent is absorbable by our body. It was once believed that the oxalates in certain plant foods messed with our body’s ability to absorb calcium by binding with it and forcing it through the elimination process, but the latest research proves otherwise. more→

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