I know it’s the middle of the winter and this is more of a summer recipe but my current trip to an ashram in the Bahamas and a discussion with a new acquaintance inspired me to re-post my vegan “fish” cakes when she requested a vegetarian recipe for veggie cakes that she could make for her vegetarian husband.
I know, it’s not very helpful to post this on the actual day of Thanksgiving, but if you’re looking for a new recipe for next year, here it is! In the early 90s I found a recipe for vegan pumpkin pie in the November issue of Vegetarian Times and over the years I adjusted it until I felt it was the perfect texture and flavor. But feel free to adjust it even further if you think it’s needed. We cut out the pastry leaves by hand and baked them right on the pie.
These delicate, fluffy cupcakes taste just fine without the maple flavoring, but you can use it for a more pronounced maple flavor.
Over the years I have been adjusting a ginger snap recipe I came across in a cookie book in an attempt to create just the right texture and flavor. I never quite got there. A couple of days ago I decided to make a batch but did not have my adjusted recipe on hand so I speculated my way through this recipe. It turned out some really good cookies, much better than the recipe I have been trying to adjust for years!
Creme brulee is fun to make, especially if you’re a pyro and like to play with blow torches! This makes an elegant Holiday dessert. It’s best to chill the pudding and torch the sugar just before serving, but if you need to do it ahead of time keep it in the fridge when you are done and for no longer than an hour.