Monthly Archives: March 2013

Perfect Vegan Carrot Cake with Cashew Cream Cheese Frosting

Mar

I have been making carrot cake with one favorite recipe since I have been a teenager. For me, it was perfect just as it was so I never bothered trying to make it differently until now. As I have with many of my favorites, I have made some changes to this recipe to make it free of dairy and eggs without compromising the taste or texture. Loaded with carrots, pineapple, and walnuts, this cake is moist, flavorful, and good enough to be thoroughly enjoyed without frosting. It is still the best carrot cake.

Apple and Date Charoset for Passover

Mar

In my opinion, one of the best components of the Passover meal is the Charoset. Meant to represent the mortar (mud for the bricks) that the enslaved Hebrews used to build the pyramids of Egypt, charoset is a sweet and delicious treat.

Chocolate Matzo Toffee

Mar

Matzo toffee bark is one of those traditional Passover desserts that is always so much more delicious than you expect it to be. The crisp texture of matzo lends itself so well to the layers of caramelized sugar and dark chocolate creating a wonderful treat for any time of the year.

Roasted Rainbow Carrots

Mar

One of my favorite things to become available this time of year is rainbow colored carrots. The jewel like colors of these carrots are not only alluring to look at, but they also happen to be extremely sweet and delicious. Rainbow colored carrots are also a novel vegetable to serve to guests as I have found that most people have never seen them before.