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Vegan Fresh Fig Cupcakes with Vegan Lemon-Brandy Buttercream Frosting
Yield: 1 dozen cupcakes These may possibly be the moistest cupcakes you will ever put in your mouth! A pint of fresh figs from a local farm market that needed used fairly quickly resulted in these...
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Countdown to Thanksgiving–Day #1: Apple, Pear and Dried Apricot Crisp with...
Somehow it happened yet again this year: Thanksgiving is only one day away! I saved the sweetest for last: this simple crisp with a twist in the form of the Chai spices in the streusel. It goes...
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Vegan Red Wine Poached Pears with Cream Cheese-Orange Filling and Red Wine...
The weather has been like no other winter here in Eastern, VA, so, while I made these pears quite a while ago, sunshine and my schedule did not coalesce until yesterday for me to photograph or I would...
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Vegan Bananas Foster Ice Cream with Caramelized Pecans (So Delicious and Go...
Yield: 1 quart Just in time for Memorial Day menu planning, I am excited to offer you my newest creation: Bananas Foster Ice Cream with Caramelized Pecans! Growing up in the Deep South, only about a...
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Creamy Vegan Cantaloupe-Coconut Cream Sorbet–as simple as it is sweet!
Yield: 1 quart Tomorrow night is our much anticipated annual Julia Child Birthday Bash. This sophisticated French potluck dinner brings out the best in our foodie friends each year and I can hardly...
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Sharon Tanner’s (Veganized) Fruitcake–This is NOT your grandma’s fruitcake!
Yield: 3-6 x 3.5 loafs Forget everything you thought you knew about fruitcakes, the cake everyone loves to hate… To say this is the best fruitcake I have ever eaten would not be saying much…you’ve...
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Festive Vegan Wine-Poached Pears with Wine Reduction, Coconut Cream, and...
Since my husband passed away on July 30, I don’t eat or cook as much as I once did. But when I do, I try to make it extra-special as with this beautifully festive, deeply flavorful, but not-too-sweet...
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Day 4: Vegan Apple Peanut Butter Streusel Pie–Cooking “The Blooming Platter...
(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The...
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Day 8: Pear-Rum Cupcakes with Tea-Infused Buttercream Frosting–“Cooking ‘The...
(A sequential installment from Kim Hastings, my photographer friend and, along with her vet husband, owner of Independence Veterinary Hospital, who decided on her own to cook her way through The...
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Vegan Mini-Chutney & Cocowhip “Pies”Ready in a (Ginger)Snap
These pretty little mini-pies make holiday pie “baking” a snap. A gingersnap. I am so happy to share this cheater “recipe” with you, the brain child of my good friend, Mary Beth Watson. It is really...
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Apricot-Cream Cheese Bars with Oatmeal-Almond Crumble (vegan & plant-based)
Yield: 8 large bars to 16 small squares This recipe is a new iteration of a longstanding Thanksgiving favorite: Cranberry Crumble. I use the same crumble, only I add a smidgen of ground ginger and...
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3-Ingredient Banana-Tangerine Nice Cream
Yield: 2-4 servings These hot, humid summer days in Southeastern Virginia call for cooling foods that hydrate. My Banana-Tangerine Nice Cream fits the flavorful bill to a “T.” Plus it is beautiful and...
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Spiced Apple Cheesecake Streusel Bars (vegan & plant-based)
Yield: 16 bars These plant-based bars are irresistible autumn coziness personified. The four layers go together quickly if you make three of the layers in the same food processor bowl without even...
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Apple Cinnamon Oatmeal Bread (vegan & plant-based)
Who am I kidding? This luscious bread is really a cake! Gifted to yet another helpful colleague, my latest creation with the apples leftover from lunches at my new school–which surely owns an...
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Apple Pie Bundt Cake (vegan & plant-based)
I made this beautiful bundt for Bob’s dad’s socially-distanced outdoor 89th birthday gathering for 9 and 2 on FaceTime. The surprise ingredient of a can of apple pie filling insures extra moistness...
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Fresh Orange Bundt Cake with Black Walnut Streusel
I created this cake to share with a dear friend for her birthday in memory of her dad, who loved a black walnut-orange cake, as she is selling the family home during her birthday week. Today, Veterans...
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Almond Joy Dates (vegan & plant-based)
Almond Joy Dates are super quick, easy, and luscious bite-size bundles of joy and healthful decadence made by a dear friend, Sharon Lee Clohessy, for my birthday. Simply sweeten plant-based cream...
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Fresh Peach Curd Tarts (gf, vegan & plant-based)
Yield: 4 servings A gift of fresh peaches–the first of the season–inspired these beautiful ready-in-a-flash tarts with their delightfully textured raw vegan crusts and creamy sweet-tart filling. The...
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Scrumptious Peach Poundcake with Peach Schnapps (vegan/plant-based)
When summer gives you peaches, make Peach Poundcake. All you need is a few minutes of hands-on time. No fussy creaming or alternating ingredients. Just combine all in a bowl and pop in the oven. 3/4...
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Mini No-Bake Banana Pudding Cheesecakes (vegan/plant-based)
Cool and creamy bite-sized perfection is only only a few minutes of hands-on time away: 8 ounces vegan cream cheese (I use Tofutti) 2 to 3 very ripe bananas + 8 slices or half-slices for garnish (you...
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