Sep 15
When people are first introduced to the world of vegan baking, they often can’t believe it’s possible to create desserts that make use of good-for-you ingredients yet still taste delicious. What a concept, huh? It’s easy to get overwhelmed or confused by new approaches to tradition, like using flax and water instead of eggs, or pureed cashews and lemon instead of cream cheese.
I look forward to the second weekend of September like it’s Christmas. During those two days, Toronto turns into a vegan mecca. If you’ve never attended the Toronto Vegetarian Food Festival (the world’s largest veg fest) then this video created by the Toronto Vegetarian Association is a great sneak peak…
A couple of years ago, I gave up packaged peanut butter when I discovered the joys of sunflower seed butter. Back then, this specialty nut butter was only available at select health food stores, and it didn’t come cheap.
Many of you may already know that Lisa and I have been working behind the scenes on a few extra projects this year. The one that has taken up the most time–and that we started back in March–is a compilation of new recipes for our very first ebook.
It’s like Christmas in July, when the Canadian summer hits its high notes and I’m searching for ways to beat the heat, and the best gift happens to land in my mailbox. Hannah Kaminsky’s third book, Vegan a la Mode, is the perfect reason to break out my brand new ice cream maker and give it a test run—or three, or four.
I’m sure we’ve all been amazed by the idea of the black bean brownie, of which variations abound in food magazines and on many blogs. It’s possible I’m the only one in the vegan community who has never tried them.
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