This vegan sweet potato variation on shepherd’s pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that’s both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.
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. more→
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 Spanish chickpea fritters are flecked with spinach and when you dip them in a bold 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, reprinted by permission. more→
These blondies are from Sweet and Easy Vegan* by Robin Asbell. I was originally attracted to this recipe due to the sprinkling of coarse salt over the top. As someone without much of a sweet tooth, but with a penchant for salt, I knew that this would send this treat over the top for me, and indeed, it did! My family enjoyed this quite a bit, too, proof being that it was practically inhaled shortly after coming out of the oven.