Each Easter I try to come up with a creative dessert for the family and more often than not, I’ll end up baking a cake. This year I decided to rely on our family favourite, carrot cake. Only instead of […]
A favorite recipe from chef Bryant Terry's newest book, Vegan Soul Kitchen. A richly spiced potato, pea, corn, carrot, and cabbage filling is wrapped with a turmeric-hued pastry crust made with coconut oil.
Put leftover French or challah bread to good use with this decadent French toast layered with apples, brown sugar, pecans and butter—lots of butter. Pass the syrup, whipped cream and berries, please!
If all vegetables were covered in bread crumbs and cheese, I would surely eat them. Like the rest of veggies, I want nothing to do with artichoke hearts unless
