Oct 29
Imagine yourself baking up a batch of balsamic fudge cookies in the late hours of a dark, rainy evening when suddenly the air seems to stop. It’s as if you’re suspended in a place where there’s no oxygen, yet you can still breathe, and the hair on your arms stands up and the back of your neck feels cold and prickly. Some sort of strange fear keeps you from moving.
It’s time to reveal another Daring Bakers challenge! This month’s challenge was hosted by fellow Canadian Lori of Butter Me Up, who chose to keep things simple by challenging us to make a Canadian favourite: doughnuts.
This month’s SOS Kitchen Challenge features–you guessed it–sesame. Hosted by Ricki of Diet, Dessert and Dogs, and Kim of Affairs of Living, the SOS challenge invites bloggers to create new recipes based on one key ingredient. The requirements: it has to be vegan and contain only natural, whole foods and no refined sugar or flour.
This is a quick update to let you know that Erik Marcus’ book, The Ultimate Vegan Guide: Compassionate Living Without Sacrifice, is now available for FREE online!
When it comes to desserts, rich and decadent doesn’t have to mean unhealthy, at least not in the raw food world. While they are not nearly fat-free, desserts in the raw contain a number of benefits that most baked desserts don’t–one of the most important being that raw food ingredients are minimally processed and in their natural, nutrient-rich state.
What’s the first thing that comes to mind when you think about a Thanksgiving dessert? Here in Canada, the obvious answer would be a creamy, nutmeg-spiked pumpkin pie with a light, flaky pastry crust. If you want to kick it up a notch this holiday, here is a delicious and unexpected dessert that combines spiced pumpkin with a rich, fudgy brownie base–no crust required!
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