I made this chocolate avocado tart twice due to an abundance of summer avocados and because it was just that good. For a dessert that’s vegan, gluten free, and raw, it’s incredibly rich in taste and texture, somewhere between a ganache and a chocolate silk pie. Based closely off the…
Gluten Free
I’ve had this dessert every year since I came to America. A family friend always made it for Christmas or Chinese New Year, but a couple years ago she moved to California, so no more! After many reminders, my mom finally got the recipe for me. This cake is faintly…
These muffins are made with teff flour, a super nutritious little grain, and covered in crunchy maple pecans, with an almost custard-like crumb that makes them taste like sweet potato pie in a muffin. I don’t know the shelf-life of these muffins because I got a text the day after…
From top to bottom, we’ve got a tart, jammy blackberry layer, a cashew cream layer, and a rich, dense brownie bottom layer. 100% vegan and almost raw. The only cooking we’re going to do is quick-jam some frozen blackberries, but first, two things. One is that these are really great…
Creamy, chunky taro makes one of my favorite wintertime soups, and with just 2 ingredients, plus some herbs, it’s hard to believe such a simple, vegetarian, and fat free soup could taste so rich, almost meaty… Is that weird to say coming from a vegetarian?? It’s all due to the…
I purchased a bag of locally grown cacao powder on a recent trip to the Dominican Republic. Cacao is cocoa in its raw form. It’s less refined and retains many nutrients because it isn’t heated like cocoa. I brought this cake to a pizza party, and nobody could tell it…