My dear friend Sharon lost her cherished father about a year ago preceded by her mother. Holidays are always nostalgic and a bit bittersweet following loss. Her father’s favorite cake was an orange black walnut. I have no idea how it was made, whether it was a pound cake, bundt cake, or layer cake, or
Yield: approximately 12 servings The secrets to a rolled vegan cake revealed… A rolled sponge cake made with eggs is child’s play, as the protein in the eggs add just the right pliable structure necessary to hold it together as it smoothly spirals like wrapping paper around a spool. Not so much with vegan cakes. It took
These savory fritter-cake hybrids are made from a trifecta of favorite, healthful, colorful and plentiful ingredients: chopped fresh kale, shredded sweet potato, and black beans. Green onion adds a fresh, pungent, herb-y kick. A food processor made short order of finely chopping the kale and, with a quick blade switch-out, creating beautiful, consistent shreds of
Yield: 12 regular size cupcakes (or a single 8-inch layer; double the recipe to make an 8-inch layer cake) This cake has quite a provenance. When I baked the vegetarian version in 1997 for my friend Yvette’s birthday, she and her husband, Randy, both sophisticated foodies, pronounced it , “the best cake we’ve ever eaten.”
Yield: 8 servings (1/2 to 3/4 cup sauce) In August, Joe and I joined his sisters, Terri Ann and Tina, and their families for a short vacation in Ocean City, N.J. (Our 14 year old niece, Gabriella, who is about as far removed from “Snooki” as one can get–thankfully!–does a great imitation.) The DiJulios spent
Memorial Day will be here before we know it. For a vegan menu that is cause for celebration, check out this link to a feature I wrote for The Virginian-Pilot: http://hamptonroads.com/2008/05/host-vegan-backyard-barbecue The article includes the following recipes:-Grilled Basic Vegan Burgers, Soy Cheese Burgers– Vegan Cowboy Steaks-Grilled Corn on the Cob with Soy Herb Butter-Grilled Veggie
It looks harmless enough, doesn’t it? But don’t be fooled… Happily tasked with contributing several items to this year’s Thanksgiving repast, I thought I might reduce my cooking time–though I love to cook almost as much as anyone–by purchasing prepared cornbread for the stuffing. I applaud virtually everything about Whole Foods, so I thought I
Not to be cliche, but I am not quite sure where the time has gone since Christmas when I intended to post a number of scrumptious new recipes. I guess snow storms, work, new love (!), and just life intervened. As most of your know by now, my husband unthinkably passed away July 30, 2015,
