Fri 15 Mar 2013
Posted by My Vegan Cookbook under Recipes
A vegan sugar mold recipe. This recipe is great for making everything from wedding bells to go on top of a vegan wedding cake, fancy eggs for Easter and sugar skulls for Dia de los Muertos.
I wouldn’t imagine you would want to eat these, although you can. I didn’t bother putting nutritional information because of that. GO TO RECIPE >
Sun 10 Mar 2013
Posted by My Vegan Cookbook under Recipes
Sun 17 Feb 2013
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>
Wed 13 Feb 2013
Posted by My Vegan Cookbook under Recipes
A vegan version of the classic southern side dish comfort food, corn pudding. GO TO RECIPE>
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Hi,
My name is Josh Latham, I’m the creator of My Vegan Cookbook dot com.
My goal with My Vegan Cookbook dot com is to have a
collection of recipes that are isolated soy free, whole foods heavy,
100% vegan, free of hydrogenated oils and most importantly, taste
amazing.