Aug 12
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.
I’ve been selfishly hanging on to this cookbook for several weeks now, thumbing through the large selection of juices, meals, snacks and desserts, and wistful about trying every recipe that catches my eye.
Synonymous with new beginnings and cleansing ourselves of winter’s wrath, the spring season is the ideal time to explore a book like Rawesomely Vegan, by Mike Snyder. This collection of raw vegan recipes, curated by blogger and author Sayward Rebhal, is jam-packed with unique, uber-nutritious meal and snack ideas that bring out the best in our food.
I had no intention of making cupcakes tonight. I haven’t made cupcakes for fun in a long time. On my way home from work tonight, I was thinking of ways to use up that soft avocado that was sitting in my fridge.
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