A luscious pasta dish with no cheese, cream or butter? Absolutely! Canned artichoke hearts are blended into a creamy sauce mixed with roasted red peppers, olives, capers and fresh herbs for an out-of-the-box, unexpected vegan dinner.
Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible and whimsical marzipan carrots sit atop the cream cheese frosting.
Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible and whimsical marzipan carrots sit atop the cream cheese frosting.
Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible and whimsical marzipan carrots sit atop the cream cheese frosting.