Author Archive
Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell. Read More→
Print This Post
The tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These fritters are flecked with spinach and when you dip them in a roasty romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbell. Read More→
Print This Post
This morning, VegKitchen is participating in a virtual “potluck” to launch Sweet and Easy Vegan, Robin Asbell’s new book. Filled with delectable treats made with whole food ingredients, this book is packed with easy recipes for scones, muffins, quick breads, cobblers, cookies, pies, cupcakes, bars, and more. A full review is ahead in the next few weeks. Robin has generously supplied an extra copy to be given away to one VegKitchen reader; all you need to do is share this post on Facebook or Twitter, and comment below that you have done so. Contest closes on Friday, Oct. 26.
In the book, this recipe is called Cashew Blondies, but I realized at the last minute that I had no cashews, though I did have a very nice batch of pecans. Read More→
Print This Post
The shepherd must have found a soybean plant in this fun version of his pie. Sweet potatoes boost the orange antioxidants and carotenoids, and greens and edamame meld with mushrooms in the creamy sauce. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious by Robin Asbell. Read More→
Print This Post
