The best thing about fall, besides the cooler weather and watching the leaves change color, is all things pumpkin! Pumpkin bread, pumpkin chili, pumpkin carving . . . and most of all pumpkin cream cheese muffins from one of the best coffee houses around! Here are the healthful, vegan and gluten-free Pumpkin Cream Cheese Muffins. Pumpkin […]
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Vegan Chocolate Pecan Cranberry Coffee Cake
Vegan Chocolate by Fran Costigan, the “queen of vegan desserts”, hits bookshelves today! I did a little work for Fran over the summer, so I’ve been fortunate to see the book already. It may be the chocoholic in me saying this, but it’s probably the most gorgeous cookbook I’ve ever laid eyes on. It’s packed with […]
Recipe: Pecan Chai Spice Bars
Pecan Chai Spice Bars Not only does “pecan chai” sound like “pecan pie,” but these bars taste a little like pecan pie—with some Eastern flair added. Brew your chai tea long and strong to ensure that you can taste it in the final product. You can either eat these straight out of the freezer, when […]
Recipe: Szechuan Stir-Fry with Fiery Peanut Sauce
Szechuan Stir-Fry with Fiery Peanut Sauce Vary the vegetables in this recipe according to your personal taste and their availability. The amount of heat in this dish can be controlled by the amount of red pepper flakes added. Strips of extra-firm tofu are a pleasant foil for the spicy sauce. Ingredients: 1/2 cup water 1/4 […]
Recipe: Quinoa Salad With Pistachios And Currants
Quinoa Salad With Pistachios And Currants Ingredients: One pound of quinoa, cooked 1 cup of lime juice (add zest if using fresh) 2 ounces of finely chopped scallions 2 ounces of finely chopped Italian parsley 2 ounces of finely chopped mint 8 ounces of unsalted pistachios 2 cups of currants 2 cups of pomegranate seeds, […]