In my first book, Wait, That’s Vegan?!, I have a recipe for a little pie crust that works perfectly for galettes, hand pies and pie bars because I love making small and personal-sized desserts. But because people really love making big pies, I decided it was time to publish my recipe for The Big Pie Crust!
Here’s another zucchini recipe! It’s my super moist chocolate zucchini bread. It’s what you make when you have so much extra zucchini and you have already made everything else!
I have to be honest and say that I have never had a snickerdoodle – until now! I am not a huge fan of cinnamon so I always avoided them (they are cookies rolled in cinnamon sugar!) but it turns out they are really good! Especially because they are homemade and I nailed the recipe on the first try. Read on for the details!
I love whipping up individual fruit crisps with whatever fruit we have on hand. I created these for my best friend who also happens to be gluten-free. Now, we make them every time we visit him.
My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what F is for?
Continue reading “The Vegan ABCs Cookbook: Bonus Recipe: Chocolate Chip Blondies”
