You might think that mustard is a strange ingredient for rice pudding. But the mustard in this recipe is key in giving the pudding a buttery look, without actually using butter. I promise you will not taste mustard.
This rice pudding recipe is baked in the oven until set. Serve straight out of the oven for a cozy dessert or chilled in the fridge. GO TO RECIPE>
A delicate autumn inspired treat! The tartness of the granny smith apple pairs well with the salty pistachio nuts and sweet white chocolate. GO TO RECIPE >
Every Thanksgiving my Mom makes a carrot cake. And before I became vegan I couldn’t resist chowing down on it. A true guilty pleasure. Why so guilty of a pleasure? Besides it not being vegan, my mom’s cake has 1 & 1/2 cups of canola oil, 2 cups of sugar, 3 eggs. And 2 packages of cream cheese and a stick of butter for the frosting. My low fat veganized version cuts the canola oil down to only 2 tablespoons. Quite a difference in fat. I have also managed to cut some of the sugar and bump up the flavor in the process.
Because of the carrot and pineapple in the cake, this cake stays very moist.
This cake freezes well and can be made in advance.
The calories, fat and other nutritional information provided does not include the icing.Â GO TO RECIPE>
Guess how I spent my summer? Working on this vegan gingerbread house epublication. I designed the houses, made them, photographed them and put together this publication in 3 months. It took longer than I imagined it would. It’s 46 pages, but almost 100 pages if you count the pdf files of patterns. I poured my heart and soul into this project and I hope a few people enjoy viewing it and possibly trying a vegan gingerbread house themselves. It’s free and you can view it online. Enjoy! CLICK HERE TO VIEW>