Keep a jar of this versatile, delicious, and virtually fat-free sauce in your refridgerator; I am sure you will think of many ways to use it. I like to drizzles a few spoonfuls over puddings, cakes, and nondairy desserts (eating it directly off a spoon is an option!). Yield: 1 and 1/2 cups Ingredients: 1/2 cup water3/4 cup... Read more
This almost raw refrigerator cake does not contain any soy, wheat, dairy, or eggs. If you do not want to make a tart, simply make the cream. Fill 2 small ramekins (or 1 larger one and share). Sprinkle lot of chocolate covered cocoa nibs over the top and enjoy. ... Read more
Presenting the perfect brownie, fudgy, dense, a little gooey and deeply chocolate. I still can't believe these are low in fat. After one taste, a student said there was a new star in heaven with my name on it. I don't know about that, but I do know the prune puree, which replaces most of the fat (and adds a healthy dose of fiber), makes... Read more
Yield: 2/3 to 1 cup 1 cup (6 ounces) pitted prunes, coarsely chopped 1 cup minus 1 tablespoon water Additional water as needed 1. Put the prunes into a heat proof bowl. Bring the water to a boil and pour over the prunes. Set aside for 15 to 30 minutes until the prunes are soft. 2. Combine the prunes and soaking water in a... Read more
Vegan and Valentine's Day might not seem like a culinary marriage made in heaven, but in the hands of the ‘Diva of Dairy-free Desserts', Fran Costigan, it's a no-brainer. Using whole and organic ingredients -- and a lot of high quality dark chocolate (which is vegan!), your sweetie will thank you with out even knowing what... Read more
