Here is a link to one of my Gluten-Free Chocolate Chip Scones, using manna and extra virgin coconut oil. YUM!
This pesto, is thick, green and so delicious that I guarantee you won’t miss the cheese. Of course, it is perfect on pasta, but also try it as a dip, spread, or tossed with hot cooked grains and vegetables. Continue reading
Today, I had fun making this Sweet Potato Pie, swapping ingredients and procedures and having it come out fine. First, I decided to swap hazelnut oil for virgin coconut oil. Got to admit, I do like the flavor of coconut better in pastries, but this vegan pie is still delicious. Then in my Continue reading
For the Gazette; Friday, November 11, 2016
A few weeks ago, I got an email from Sherry, a professional chef cooking for a Women’s Lunch program in Boston. She was starting to feed more women that were vegan, gluten-free and needed hands on cooking lessons and recipes for dishes with tempeh, seitan and gluten-free whole grains. Here is the menu I created and taught Sherry how to cook: Continue reading