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 >

Featured @ MVC’s sister site, Cute Vegan Food. Southern Classic: Snowballs. GO NOW >

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.  GO TO RECIPE>