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No more turkey for us, but I still crave a good pumpkin pie, and with that in mind, I joyfully present the Sacred & Delicious approach to Vegan and Gluten-Free Pumpkin Pie! Our diets may change dramatically as we evolve from omnivore to vegetarian to vegan, but the longing for certain Thanksgiving traditions remains the same.
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If you want something sugary with just a bit of chocolate for this Valentine’s Day, you will love these Maple Sugar Cookies with Chocolate Glaze — gluten-free and vegan. Sometimes a little chocolate goes a long way, as it does perfectly when these cookies are drizzled with an easy vegan glaze. If you prefer, you can cover each cookie with chocolate frosting to match the Valentine’s Day mood. Either way, these Maple Sugar Cookies are quite delicious while they easily can be categorized as healthy (or at least healthier) comfort food.
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While summer’s denouement may usher in relief or wistfulness, you can celebrate deliciously with a slightly exotic and cooling dish of Rose Petal Pudding. This vegan dessert fits my definition of the ultimate healthy comfort food. I promise it will elicit a chorus of ooohs and aaahs when you serve it to family or friends!
Consuming rose petals may seem exotic to those of us who grew up eating a standard American diet, but these beautiful flowers are a long-standing centerpiece in Indian and Middle Eastern cuisines.
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If you’ve never tried making chia pudding, I’ve got a sweet surprise for you with today’s recipe—Chocolate Mint Chia Pudding. You will be hard pressed to find a quicker or easier dessert to make from scratch. It’s totally delicious, of course, and pretty much guilt free!
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As my regular readers know, I always make space in my healthy and delicious life for special occasion decadence, which is why I’m excited to share a recipe for Gino’s Flourless Chocolate Cake. What could be more perfect for Valentine’s Day!
This recipe was inspired by the most delicious flourless chocolate cake I ever tasted, which was at a restaurant whose chef, the late Gino Izetta, was my friend and cooking mentor. Although this was many years ago, I still remember the euphoria that accompanied each bite! The cake featured wonderfully rich dark chocolate, just sweet enough but not overly sweet. It was perfectly smooth and creamy, and it melted in my mouth.
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Today I decided to try making a Vegan Dark Chocolate Pudding, in case my readers are looking for a new dessert on February 14—the joyful (if commercial) holiday of chocolate love. I had never tried making pudding from scratch, the exception being rice pudding (which is also divine). So, I asked Annapurna, the goddess of food and nourishment, to be my coach. The first try was oh so good and I’m happy to share the recipe with all of you!
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Perhaps I’ve mentioned that I have a tendency to chase perfectionism. For this very reason, I’m updating my OMG Chocolate Chip Cookie recipe to make it easier for vegans and anyone who avoids eggs.
Just to be clear, this recipe is different from the one I first published during this blog’s infancy in February 2015. Ever since, I’ve played with the ingredients, revising it more than once. You’ll find a slightly different version in my 2018 book, Sacred & Delicious: A Modern Ayurvedic Cookbook. Then, just last week, I was baking and packing thank-you cookies for several amazing healthcare practitioners who are helping bring my injured hand back to life. I decided the recipe needed one more tweak to make it more accessible for readers.
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I’ve come out of hiding today to share a blueberry cobbler recipe that is simply too delicious to keep to myself! In keeping with my 2020 theme of healthy comfort food, this is scrumptious enough to chase your blues away. I’ve found cooking delicious food to be a respite from the anxieties of these perilous and sometimes lonely times. On the other hand, if you’re feeling hopeful, as I am, then a dessert that’s made with fresh berries and unrefined sugar can offer guilt-free pleasure that reminds us of life’s inherent sweetness.
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Today’s joyful offering is a recipe for vegan and gluten-free Double Chocolate Chip Cookies. With this dish, I offer my salutations to the Goddess of Chocolate and my gratitude to the chocolatiers of yore who infused an ancient pagan holiday with the chocolate tradition!
Who doesn’t love an excuse to revel in Mother Nature’s finest flavor? Whether you prefer extra dark, semi-sweet, or milk chocolate, February 14th gives you full permission to indulge your chocolate fix—yes even on the Ayurvedic path. Made with almond and oat flours, and sweetened with unrefined coconut sugar and dark chocolate chips, these cookies fit my guilt-free version of desserts…when eaten in moderation, of course!
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Today, dear friends and fellow chocolate enthusiasts, I offer you an incredibly delicious gluten-free and vegan chocolate cake with which to tempt your sweetheart on the occasion of Valentine’s Day. When Sacred & Delicious was first published in October 2018, Biblio Reviews wrote this: “The vegan Dark Chocolate Layer Cake was the best vegan cake I have ever made!”
I’ve adapted the book’s large sheet cake recipe to create a smaller cake you can bake in a heart-shaped pan or as a traditional 9-inch layer cake. Yes! A gluten-free and vegan cake that is moist, not overly sweet, and still delicious enough to make having seconds hard to resist. Just ask my husband!
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