This is a recipe for a vegan Persian Love Cake. Said to hold magical love powers, it is delicious and aromatic with cardamom and rosewater. It's simple to make with plant-based yogurt and egg replacer.
Indulge in allergen-friendly Frosted Sprinkle Cookies, beautifully inspired by Italian Love Knots, with delightful ingredients that spark joyful childhood memories. They'll complement any Italian vegan feast beautifully!
Spring is near. Make vegan kabob and Mast-o-Musir! Mast-o-Musir is a traditional Iranian side dish, commonly served with kabob. I personally enjoy this Persian dip with a bowl of potato chips. It is prepared with yogurt (called "mast") and dried wild shallots (called "musir"). It is similar to French Onion dip. Our version of Mast-o-Musir … Continue reading Mast-o-Musir (Persian Shallot Dip)
I recently listened to a great panel discussion on dairy by the non-profit organization, Switch 4 Good, and read its scientific report, "Dairy Does a Body Bad." It inspired me to write a blog post about dairy. The dairy industry has great marketing strategies. I can clearly remember the milk mustache, the “Got Milk?” advertisements, … Continue reading Dairy – The Not So Good, the Bad, the Ugly
This carrot cake recipe has a special place in my heart. It is the first vegan cake I ever baked. It was 8 years ago, and I had never even heard of flax seeds let alone used them as an egg replacer in baking. One of my first vegan friends (whom I met at a … Continue reading Plant-Based Carrot Cake