Holiday Vegan Recipe #11: Pumpkin Cheesecake Pie

IMPORTANT: This pie needs to be set overnight in the refrigerator. Pumpkin Cheesecake Pie 1/2 cup of vegan sugar 1 15 oz. can of pumpkin 1 cup of soy milk (plain) (or other non dairy milk) 1/2 block silken tofu 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 teaspoon cinnamon 1/2 container of vegan cream cheese 1…

Vegan Holiday Recipe #7: “Can’t Get Enough of It” Baked Corn

Along with the Green bean Casserole, this dish is also quite longed for. It has the natural sweetness that corn has, but not so sweet that it taste like a dessert. Kids seem to like it too. It’s a perfect addition to what can sometimes be a salty feast. What’s even better is it’s fast…

One to Watch: Chef Chloe Coscarelli

Do you know who Chef Chloe is? If not, I think you should. I first saw this bubbly smiley vegan chef on the Food Network’s Cupcake Wars. She was the only vegan chef/baker and the other bakers (and judges) kept underestimating her. But Chef Chloe kept baking amazing creative creations, winning over the judges (even…