Two-layer chocolate cake for Father's Day, with chocolate-peanut-butter frosting that I literally pasted on with my fingers. It was so dense and wouldn't spread that I created patties on my palms and pressed them onto the cake. And, because I am by no means artful, I haphazardly places the sprinkles on. Whatever--at least it tasted good! This recipe is from Fran Costigan's More Great Good Dairy-Free Desserts--Naturally. The icing is the result of my not having enough cocoa to make pure chocolate frosting, and not having enough peanut butter to make a pure peanut-butter frosting. The result: heavenly frosting that was not unlike the taste of peanut-butter cups. Mmm...
Viva Granola Vegan Store, I was able to try these bad boys: Daiya-stuffed vegan chicken bundles. They are delicious and provide a pleasant, filling accompaniment to any veggie-centred meal. I highly recommend you try them, despite their moderately-high price tag.
I was recipe-testing for macrobiotic vegan chef Christy Morgan, and these are the delightful and easy-as-pie raw spring rolls she had me make. I filled them with avocado slices, grated carrot, bok choy, and julienned red pepper. Sure, they're great on their own but, like everything else in this world, they are brought to the highest rank of deliciousness when
Vegan Planet by Robin Robertson for recipes.
Vegan in Suburbia