Imagine delicately spiced pears cooked just until fork tender, sitting atop a luscious pillow of maple-scented cashew crème, all contained within a soft, nutty crust. Sound like a dream? Well wake up, because this delight is easily a reality! This is one amazing finish to any meal, sure to please all palates and diets alike. Not only is it gluten-free, but this tart can also be adapted for a low-sugar dessert. Simply omit the granulated sugar in the pear topping, and replace the granulated sugar in the crust with more almond meal. Just be sure to save yourself a generous slice beforehand, as the likelihood of leftovers by the end of the night will be slim to none!
Suffering from the midwinter blahs, when it seems that not a single fresh fruit remains in the grocery store, and there’s nothing but kale and potatoes thriving in the harsh frozen tundra outside? Reach for citrus—and don’t stop at just one type! By combining three different zesty flavors into one cupcake, you’ll get a brighter, well-rounded flavor that’s sure to shake off that gloomy, grey feeling. more→
Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year. Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything. Recipe and photo contributed by Hannah Kaminsky, author of My Sweet Vegan* (reprinted by permission of the author). more→
Coffee in general is a favorite flavor and beverage of mine. Yet, while the wide array of gourmet coffee drinks always sound so enticing, the vegan options from which I can choose are sadly limited. After leaving so many cafés empty handed, I decided to turn my greatest craving into cake! As aromatic as a coffee shop, and dressed with a vanilla and caramel topping, this cake is a spitting image of the original. Now you can have your coffee and eat it, too! Recipe and photo by Hannah Kaminsky, from My Sweet Vegan: Passionate About Dessert.*