These treats aren’t too sweet if you use unsweetened coconut. Alternatively, you can substitute 2 to 3 tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioners sugar. If you don’t have dark rum, use ½ to 1 teaspoon rum extract and make up the rest of the liquid (to equal the 1 tablespoon) with pineapple juice or a little water or almond milk. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.
Made with chickpea flour, farinata is actually more of a savory pancake than a bread. It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.
These pretty streusel-topped Double-Orange Chocolate Chip Muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color.
My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
This recipe is slightly adapted from a recipe by cookbook author Anupy Singla. I have always adored aloo gobi, and this version is pure deliciousness. It’s a one-pot wonder, with fragrantly spiced cauliflower, onions, tomatoes, and potatoes. Reprinted with permission from Vegan Casseroles* ©2014 by Julie Hasson, Running Press, a member of the Perseus Books Group. more→
Quinoa and wild rice make a tasty team in these vegan burgers. Serve on their own with a sauce or on whole-grain buns; they’re good in pita breads with leafy greens and/or sprouts as well. Since these two grains have very different cook times, it may be best to have the quinoa cooked and ready ahead of time. Having the wild rice cooked ahead of time as well will make preparing these a breeze. more→
Tempeh is one obliviously of my favorite proteins to work with, and I’ve found it makes the best little sliders. These are great are because you get about 4 per standard package of tempeh. Since living in LA, these lil’ guys have become a staple in my catering arsenal. Here is a hint: you can replace the sriracha with BBQ sauce if it’s too hot you! (FromThe Lusty Vegan* © 2014 by Ayinde Howell and Zoe Eisenberg. Used by permission, Vegan Heritage Press.) more→