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This review is contributed by Bryanna Clark Grogan: When my husband said “Oh, wow!” after the first bite of Betsy DiJulio’s Panko-Topped Cheesy Zucchini from her book The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press), I knew this book was a winner! DH is not a great zucchini fan, but I had a small pile of zucchini that needed using and this recipe was intriguing, partly because of its simplicity, and partly because of the interesting homemade cheese that was one of the primary components. It was simple to make (and quick!) and, obviously, delicious. Read More→
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This creamy vegan cheese spread is absolutely addictive and delicious on your favorite crackers, rye crisp, or crusty bread. Recipe from World Vegan Feast (©2011, Vegan Heritage
Press) by Bryanna Clark Grogan. Read More→
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This makes a great company dessert when peaches are in full season. The stuffing can also be used with pear halves. Recipe from World Vegan Feast (©2011, Vegan Heritage Press) by Bryanna Clark Grogan. Read More→
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Here’s a luscious dish of noodles, kale butternut squash, enveloped in a rich peanut sauce — contributed by Bryanna Clark Grogan. If you prefer, you can have all the ingredients heated and serve the dish hot instead of at room temperature. Read More→
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These cupcakes are tender and light, but remember that fat-free treats don’t keep very well, so freeze what isn’t being used in a day or two.
This is easy to make, but tender and moist. Be sure to use pastry flour, since there’s no fat in this, and use a bundt or tube pan, because fat-free cakes don’t work well when baked in a flat pan, I find. You can make a white or cocoa icing. Read More→
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