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An Easy Appetizer Plate Recipe For Beautiful Starters

This appetizer isn’t fancy, but it’s on the menu of Noma, a three-Michelin-star restaurant run by chef René Redzepi in Copenhagen, Denmark. (The name is a syllabic abbreviation of the two Danish words nordisk (Nordic) and mad (food), and the restaurant is known for its reinvention and interpretation of New Nordic Cuisine. It aims to limit menu ingredients to those found or made in Scandinavia.

In 2010, 2011, 2012 and 2014, Noma was ranked as the Best Restaurant in the World by Restaurant magazine. It closed for a couple of years as Redzepi traveled the world studying foods of different cultures. As of 2019, the last year of rankings before the pandemic, it ranked #2.

The food isn’t necessarily haute cuisine. It’s more of a combination of flavors that bring excitement to the palate, and includes foraged ingredients that would never be found in food stores.

We particularly liked the ease of this appetizer plate. As you can see, these are foods that anyone can prepare.

This appetizer plate includes fruits, vegetables and seeds, and lots of edible flowers for color. The sweet and savory selection includes:

  • Dressed lettuce leaf
  • Edible flowers
  • Grilled artichoke heart half
  • Grilled half orange slice
  • Grilled half fig
  • Half French radish
  • Marinated beets and atop a raw mushroom slice and spinach leaf
  • White mulberry and…
  • Some items we can’t identify, including the sauce*
    Most of these items are easily found in your grocery store (especially if you substitute a blackberry for the mulberry).

    We’re not so keen on edible flowers, which provide much of the color here. We’re just not wild about the flavor and most people don’t eat them anyway; so why waste the food and the money?

    However, we substitute other colored vegetables: a grape tomato or half a cherry tomato, pickled red onion.

    Your plate will be most interesting if you select an assortment of colors and shapes; for example:

  • Green: asparagus, castelvetrano olives, fig, marinated green beans, sugar snap peas.
  • Orange: grilled orange bell pepper, kumquat, mango, pickled carrot, orange cherry or grape tomato, spiced mandarin or orange segments.
  • Purple: blackberries, boysenberrie, fig, grilled eggplant (grilled) Fruits: figs, purple cabbage.
  • Red: balsamic-marinated strawberry, grilled red bell pepper, radicchio, red leaf lettuce, red pepper flakes, tomato (grape, cherry)<./li>
  • Yellow: corn relish, grilled yellow bell pepper, grilled pineapple, yellow cherry or grape tomatoes.
  • White: grilled cauliflower floret, mashed turnip or parsnip, white cheese
    Set them on a nice plate that shows off the plates and colors, and you’re in business.
    Here’s a longer list of vegetables by color. 


    [1] This plate of mixed bites, artistically chosen, is a modern version of the classic mixed hors d’oeuvre or antipasto plate (photo © Restaurant Noma | Copenhagen).

    [2] Americans are more familiar with an antipasto plate (photo © Kelly Cline | iStock Photo).

    [3] Colorful fall fruits and vegetables (photo © Good Eggs).


    While Noma choose a vegan plate of fruits, vegetables and seeds, you can also include white proteins: baked fish, chicken breast slice, deviled egg or boiled/poached quail egg, grilled tofu, raw scallop, white anchovy, white cheese, etc.


    *It may be balsamic or black vinegar with a small amount of oil.

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    Food Fun: Stephanie Izard’s Cheez-It Crunch Cake & Recipe

    [1] The original Cheez-It cake, made to celebrate the brand’s 100th birthday (all photos © Kellogg’s Cheez-It).

    [2] Take a big bite!

    [3] The cake was created for the 100th anniversary of Cheez-It. The brand’s history is below.

    [4] Have some Cheez-Its with your Cheez-It cake.

    [5] Don’t want to bake the cake? Enjoy Cheez-Its with your favorite soft drink (here, with cola).

    [6] Here, with ginger ale.

    [7] Here, with a glass of wine.

    [8] An easy snack: teeny peanut butter crackers (make a sandwich with PB).


    If you’re a Cheez-It fan, you might like to know about Stephanie Izard’s Cheez-It cake, incorporating her favorite snack. The Top Chef and James Beard Award winner even celebrated her wedding with a four-tiered Cheez-It cake, that went on to inspire retail variations by other bakeries.

    And good news: The recipe is below.

    The Chicago chef is restaurateur (Girl & the Goat, Little Goat Diner, Duck Duck Goat, Cabra Cevicheria) and bakery owner (Sugargoat Bakery).

    To mark its 100th birthday, the brand partnered with Chef Stephanie to create the cake (the history of Cheez-It is below).

  • Chef Stephanie estimates that there’s an entire box of large Cheez-It crackers in every cake.
  • Cheez-It crackers are crumbled to make Cheez-It flour, Cheez-It shortbread crumble on the inside, dulce caramel white chocolate Cheez-
  • The cake itself is at half Cheez-it.
  • The red icing is flavored with Nesquik, which Izard says “give[s] it a sweet, nostalgic flavor that goes nicely with the saltiness of the Cheez-It crackers” [source].
    You can purchase it on Goldbelly


    Here’s Stephanie’s cake for home bakers (recipe © Stephanie Izard). “Sweet, salty and savory,” she says, “this cake has it all!”

    Note that this is a two-layer cake, not the four layers in the photos and on Goldbelly.

    To save time, two 16-ounce cans of purchased vanilla frosting may be substituted for the homemade buttercream frosting, and 1 cup or purchased caramel ice cream topping may be substituted for the homemade caramel sauce.

    Prep Time is 2½ hours, total time is 6¼ hours. Yield: 16 servings.
    For The Cheez-It Crumble

  • 1 box (12.4 ounces) Cheez-It® Original
  • ½ cup (1 stick; 4 ounces) cold unsalted butter, cut into ½-inch pieces
  • ½ cup all-purpose flour
  • 3 tablespoons granulated sugar
    Ingredients For The Cake

  • 1½ cups granulated sugar
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 2 eggs
  • 2½ cups sifted pastry flour or cake flour
  • 3½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1½ cups buttermilk
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 tablespoon vanilla
    The recipes for the caramel sauce and frosting are below.

    Preparation For The Cheez-It Crumble

    1. PREHEAT the oven to 350°F. Line a 15 x 10 x 1-inch baking sheet with foil.

    2. MAKE the Cheez-It Crumble. Freeze the Cheez-It crackers for at least one hour. Remove from the freezer and place in a blender container or food processor bowl. Cover and process until very fine crumbs form. Repeat the processing, if needed, to make the crumbs as fine as possible. Remove and discard any large pieces.

    3. COMBINE in a mixer bowl ½ cup of the Cheez-It crumbs (reserve the remaining crumbs for the cake), the cup butter, flour and sugar. Beat with the paddle attachment, with the electric mixer on medium speed, until the pieces are the size of peas.

    4. SPREAD on the prepared baking sheet. Bake for 20 to 25 minutes or until golden brown, stirring every 10 minutes. Cool completely, stirring to break up any large pieces.

    Preparation For The Cake

    1. REDUCE the oven temperature to 325°F. Grease and flour two 8-inch round cake pans with 2-inch-high sides. Line the bottoms of the pans with circles of parchment paper. Set aside.

    2. COMBINE in a large mixer bowl 1½ cups sugar and the vegetable oil. Beat on medium speed with the wire whisk attachment of the electric mixer until combined. Add the sour cream and beat until mixed. Add the eggs, one at a time, beating on high speed after each addition until light and fluffy.

    3. ADD the reserved Cheez-It crumbs, pastry flour, baking soda and teaspoon salt. Mix on low speed just until combined.

    4. COMBINE in a medium saucepan the buttermilk and shredded cheese. Cook and whisk over medium heat until cheese is softened. Blend with an immersion blender until smooth. (Or, pour the buttermilk-cheese mixture into a blender or food processor container. Carefully process with the feeder cap removed until smooth.) Stir in 1 tablespoon vanilla.

    5. TURN the mixer to medium-low speed. Gradually add the buttermilk mixture to the beaten cake mixture, beating just until combined. Pour into the prepared cake pans.

    6. BAKE about 40 minutes or until toothpick inserted near the center comes out clean. Transfer to a wire cooling rack and cool the cake layers in the pans for 10 minutes. Remove the layers from the pans. Remove the parchment paper from bottoms of the cake layers. Cool completely.

    Assembly instructions follow the recipes for the caramel sauce and the buttercream frosting.


  • 1 cup heavy cream
  • ½ cup water
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla
    Preparation For The Caramel Sauce

    1. HEAT the cream in small saucepan, just until warm and small bubbles begin to form around edges. Remove from the heat. Cover to keep warm and set aside.

    2. PLACE the water in a 2-quart saucepan with heavy bottom. Pour 1 cup of sugar and the teaspoon of salt into the center of the pan, forming a low mound. Do not stir. Pat the mound down until it’s evenly moistened. Any sugar touching sides of the pan should be below the water line.

    3. COVER and cook over medium heat, without stirring, until the sugar dissolves and syrup looks clear.

    4. UNCOVER the saucepan and continue to cook the sugar mixture over medium heat until it turns a light amber color. Swirl the pan gently (instead of stirring) if the mixture begins to color unevenly.

    Check the color frequently by using a bamboo skewer or toothpick to place a drop of syrup on a light-colored plate. As soon as the syrup is light amber, remove it from the heat.

    5. STAND back to avoid splattering and gradually stir in the warm cream and the vanilla. Return to the heat. Cook, stirring constantly over low heat, about 1 minute or until smooth.

    6. REMOVE from the heat. Let stand for 5 minutes. Pour into a heatproof bowl. Refrigerate about 1 hour or until cool.



    Note that salt is added to this buttercream to maintain the sweet-and-salty profile of the cake.


  • 5 egg whites
  • 1 cup granulated sugar
  • 1 cup (2 sticks; 8 oz.) unsalted butter, cut into 1-inch pieces and softened
  • 1½ teaspoons vanilla
  • 1 teaspoon salt
    Buttercream Frosting Preparation

    1. COMBINE the egg whites and 1 cup sugar in top of double boiler or a heat-proof pan that fits over top of medium saucepan. Place over boiling water (the upper pan should not touch the water). Cook, whisking constantly or beating with a hand-held mixer, until an instant read thermometer reads 160°F and the sugar is completely dissolved. Remove from the heat.

    2. POUR the warm egg white mixture into the bowl of an electric mixer. Using the whisk attachment, beat on medium-high speed until cool and stiff peaks form (the tips stand straight).

    3. CONTINUE to beat on medium-high speed, adding the butter, a few pieces at a time. Beat until the butter is completely incorporated after each addition. (If the mixture deflates and looks curdled, keep beating until smooth. If the mixture looks soupy, refrigerate the bowl for 20 minutes and beat again. It may need more than one session in the refrigerator.)

    4. ADD the vanilla and the salt. Beat until smooth and spreadable.

    1. PLACE one cake layer on a cardboard disk or cake plate. Spoon about 1 cup of the buttercream on top. Drizzle with about ½ cup of the caramel sauce. Sprinkle with half of the Cheez-It crumbles. Top with the second cake layer.

    2. FROST the top and sides of cake with a thin layer of the buttercream. Refrigerate about 1 hour or until firm.

    3. SPREAD the remaining buttercream over the top and sides of the cake. Drizzle with the remaining caramel sauce. Sprinkle with remaining Cheez-It crumbles. Slice and serve.

    For longer storage, loosely cover and refrigerate. Let stand at room temperature for 2 hours before serving.

    Cheez-It cheese crackers were introduced in 1921 by the Green & Green Company, a manufacturer of snack crackers based in Dayton, Ohio. The original tag line was “A Baked Rarebit”—rarebit being a melted cheese over toasted bread (here’s more about it).

    The rectangular crackers are made with wheat flour, vegetable oil, cheese, salt and spices.

    The brand was acquired by Sunshine Biscuits 1932. Sunshine Biscuits became a subsidiary of the Keebler Company in 1996. Keebler, in turn, was acquired by Kellogg in 2001. Here’s more history.

    Today there are nine varieties of Cheez-It, from Extra Toasty and Extra Cheesy to Pepper Jack and Whole Grain. There are also Cheez-It Grooves, Duoz, Snap’d, snack mixes and snack packs.

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    Rum Punch Recipes For National Rum Punch Day

    Raise a toast to September 20th, National Rum Punch Day. Punch is a general term for a broad assortment of mixed drinks, made with or without alcohol. The drink originated on the Indian Subcontinent, was called paantsch. The word “punch” derives from that Hindi word, also spelled panch, which in turn comes from the Sanskrit panchan, meaning five. In India, panch was made from five different ingredients: sugar, lemon, water, tea or spices and an alcoholic spirit; hence the name.

    Punch was “discovered” in India by the British sailors of the East India Company. The concept was brought to England in the early 17th century.

    From there it spread to other countries. While Western punch recipes generally contain fruit or fruit juice, fruit isn’t essential.

    Nor is an elegant punch bowl required: A pitcher is fine, and in many cases, it’s more practical.

    We’ve got a number of rum punch recipes for you, starting with two from Hawaii’s Koloa Rum.

    Rum is a New World product. It wasn’t until 1655 when Jamaican rum was introduced to make punch, that the rum punch was born.

    The first two recipes have a Hawaiian twist. They’re made with Koloa Rum, which is dstilled on the island of Kauai from pure cane sugar and Hawaiian mountain rainwater.

    You can find more drink recipes the on Koloa Rum website.
    Ingredients For 2 Drinks

  • 4 ounces Koloa White Rum or substitute (photo #3)
  • 3 cups watermelon, cubed
  • 1 + ½ large limes, juiced, divided
  • 2 tablespoons sugar
  • Handful fresh mint leaves
  • Ice
  • 4 ounces club soda
  • Garnish: lime wheel, mint leaf, watermelon wedge

    1. COMBINE the watermelon, lime juice from 1 lime and sugar in blender, and blend until liquid.

    2. MUDDLE the mint and juice from 1/2 lime in a cocktail shaker. Add the rum, watermelon mixture and ice.

    3. SHAKE well and strain into rocks glasses over fresh ice. Top with club soda. Garnish with a lime wheel, fresh mint and a watermelon wedge.

    You’ll fill up a 64-ounce pitcher with this recipe, which makes 60 ounces of punch.
    Ingredients For A Party Pitcher

  • 1 cup Koloa Spice Rum or substitute (photo #3)
  • .5 cup Koloa White Rum (photo #4)
  • 2.5 cup fresh pineapple juice
  • 1 cup fresh orange juice
  • .5 cup lime juice
  • Few drops citrus bitters
  • 1 cup ginger ale
  • 1 cup lemon-lime soda (e.g. Sprite)
  • Ice
  • Garnish: orange wedge, pineapple spear, pineapple leaves*
  • Optional rim: cinnamon sugar

    In advance, chill all the ingredients (except the bitters), as well as the pitcher (64 ounces or more).

    1. MAKE the rim sugar. Combine ground cinnamon with sugar in a ratio of 1:4. Dip the rims of tall glasses into a saucer of water, then twist them in a saucer of cinnamon sugar.

    2. COMBINE all of the drink ingredients in the pitcher and stir thoroughly to combine.

    3. ADD ice to the glasses and fill with the punch.

  • Bacardi Rum Punch
  • Coconut Rum Punch
  • Frozen Bourbon Milk Punch
  • Mai Tai & Other Tiki Drinks
  • Mango Rum Punch
  • Planter’s Punch
  • The Best Rum Cocktails

    *Look for a pineapple with nice leaves for garnishing. You can substitute basil, rosemary or thyme leaves.


    [1] Recipe #1: watermelon rum punch all photos © Koloa Rum).

    [2] Recipe #2: spiced rum and white rum combine with pineapple and orange juices.

    [3] Koloa White Rum.

    [4] Koloa Spiced Rum.

    [5] Koloa also sells a bottled Rum Punch.



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    Baking, Grilling & Cooking With Extra Virgin Olive Oil

    [1] Use extra virgin olive oil for much more than salad dressing (photos #1 © Flavor Your Life).

    [2] Brush the grill, and your food, with EVOO (photo © California Olive Ranch).

    Olive Oil Cake
    [3] Bake super-moist cakes with EVOO. Here’s the recipe (photo © Lucero Olive Oil [now closed]).

    Rosemary Ice Cream
    [4] EVOO adds extra creaminess to already-creamy ice cream. Here’s the recipe (photo © Local Food Rocks).

    Olive Oil Bread Dipper
    [6] Dip bread in olive oil. It’s delicious as well as good for you. Butter is delicious, but not good for you (photo © Murray’s Cheese).

    [7] Poach fish in olive oil. Here’s the recipe for this poached salmon (photo © Pom Wonderful).

    [8] Make a pesto for pasta, or just use the olive oil as your sauce. Here’s the recipe for this casarecce pasta with broccoli rabe and pesto (photo © Love & Olive Oil).


    Thanks to California Olive Ranch, producer of extra virgin olive oils, for our Tip Of The Day: baking, cooking and grilling with EVOO. Extra virgin olive oil is one of the best oils to cook with. Use it for baking, frying, poaching, sautéing and finishing. Extra virgin olive oil holds up well under high temperatures, and brings a uniquely nuanced flavor profile to your dish. Plus, its health benefits, including heart healthiness, are terrific.

    Plan ahead: June 1st is National Olive Oil Day and August is National Olive Oil Month.

    > The History Of Olive Oil

    It’s a common misconception that olive oil’s smoke point is too low for grilling. That may be true of much grocery store olive oil, but high quality EVOO has a smoke point of more than 425°F.

    A grill’s temperature is 400-450°F for high heat, 350-400°F for medium-high, 300-350°F for medium, and 250-300°F for low heat.

    Extra virgin olive oil is some of the freshest and highest-quality oil available among cooking oil. All those antioxidants help it hold its form at higher temperatures.

    Lower quality olive oils such as virgin olive oil or simply “olive oil”, on the other hand, have a high free fatty acid content and will smoke at a lower temperature (the different types of olive oil).

    Brush the grill. A light brushing of EVOO on the grill will do wonders in keeping your foods from sticking. Just don’t get heavy handed: You don’t want oil dripping into the flames.

    Mist your meats and seafood. Use an EVOO spray several times as they are grilling. This creates a glaze and adds yet another layer of flavor.

    Instead of a spray, dip herbs in EVOO. Tie together a bunch of fresh rosemary or thyme, and use it as a brush to baste your foods with olive oil as they grill. It will infuse your food with flavor as it grill. Alternatively, you can tie fresh herbs onto your basting brush and infuse their flavor that way.

    A staple in your kitchen, EVOO is versatile and useful for many purposes beyond grilling. Some key uses:

  • Butter substitute (much healthier!)
  • Bread dipper
  • Marinades and rubs
  • Pan-frying, sautéing and roasting
  • Salad dressings
  • Sauces (pasta, pesto, etc.)

    Baking with extra virgin olive oil is a sure way to add complexity of flavor and more moisture to baked goods.

    Here are the benefits of baking with olive oil instead of butter.

    For starters, it’s a great way to reduce the amount of saturated fat in of your favorite treats.

    Baking with extra virgin olive oil is easy with this conversion chart.

    You can even make olive oil ice cream! Here’s a recipe.

    A long-standing myth is that olive oil’s smoke point can’t stand up to the high heat required for frying.

    High-quality extra virgin olive oil has a smoke point upwards of 425°F, well above the ideal frying temperature of around 350°F.

    A general rule of thumb: the higher the quality and the fresher an oil is, the higher the smoke point will be.

    Lower quality olive oils such as virgin or crude, on the other hand, have a high free fatty acid content and will smoke at a lower temperature

  • Here are more uses for EVOO.
  • How To Substitute Olive Oil For Butter
  • Check Out Your EVOO I.Q.
  • Check Out Smoked Olive Oil

  • Check Your Extra Virgin Olive Oil
  • Glossary Of Olive Oil Terms
  • How To Taste & Evaluate Olive Oil
  • More Uses For EVOO
  • Overview Of Extra Virgin Olive Oil
  • Sensory Wheel: The Different Flavors & Aromas Of Olive Oil
  • Why You Should Switch To Olive Oil


  • Banana Muffins With Chocolate Chunks
  • Chocolate Olive Oil Cake
  • Dark Chunk Loaf With Olive Oil
  • Dense Olive Oil Cake With Orange & Mint
  • Green Olive Tapenade
  • Ice Cream Sundae With Olive Oil
  • Kalamata Olive Bread
  • Maialino’s Olive Oil Cake
  • Olive Oil Ice Cream
  • Olive Oil Martini
  • Olive Oil Polenta (Cornmeal) Cake With Grapes
  • Lemon Olive Oil Poppyseed Muffins
  • Olive Oil Cornmeal Cake With Lemon Olive Oil
  • Olive Oil Gelato
  • Olive Oil Ice Cream With Shaved Parmesan Cheese
  • Olive Oil Marmalade Cake With Orange Olive Oil
  • Olive Oil Citrus Cake
  • Orange Olive Oil Cake With Greek Yogurt & Grand Marnier
  • Pistachio Olive Oil Cake With Rosemary Olive Oil
  • Olive Oil Martini
  • Olive Oil Poached Salmon
  • Recipes With Smoked Olive Oil
  • Savory recipes for quick breads and skillet cornbread.

    *The grades of olive oil based on levels of acidity: Extra Virgin Olive Oil, Virgin Olive Oil, Lampante Virgin Olive Oil, Refined Olive Oil, Refined Pomace Olive Oil, Olive Oil and Pomace Olive Oil. Each type has a different smoke oil. Unless labeled Extra Virgin, a grocery store olive oil brand is typically Refined Olive Oil or Olive Oil.

    Some grocery store brands labeled Olive Oil, Cooking Olive Oil or Pure Olive Oil. Pure olive oil is not at all pure: It’s a portion of Extra Virgin or Virgin Olive Oil blended with Refined Olive Oil. The blending method is often used when the extraction quality of the Refined Olive Oil is not as good as expected. In order to improve the quality, the refined oil has to be mixed with a better quality one for better flavor [source].



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    The Student Vegan Cookbook & More Excellent Vegan Cookbooks

    You don’t have to be a student to enjoy Hannah Kaminsky’s eighth vegan recipe book, The Student Vegan Cookbook (see all eight below).

    Anyone who has a tight budget, a crazy-busy schedule, and limited kitchen equipment can make amazing vegan meals, snacks and treats.

    The Student Vegan Cookbook shows you how, with tips, tricks, and hacks for dormitory-room and small-kitchen cooking.

    There are lots of creative, nutritious, and delectable recipes spanning the whole day, from rushing-off-to-class quick-fix breakfasts to midnight treats for chilling and unwinding.

    Award-winning vegan blogger Hannah Kaminsky has walked the walk, cooking delicious meals for herself and her roommates during her own college years.

    Fast-forward a few years: Hannah is now a professional food writer and photographer who has created a stunning book full of truly scrumptious, easy-to-make, 100% vegan recipes.

    There are 85 yummy recipes, each with its own beautiful photograph. They include:

  • Drinks: Super-healthy smoothies, shakes and juices.
  • Loaded Toasts: Avocado toast is not the only way to turn toast into a meal!
  • Lunch Favorites: Wraps, tacos, burritos, and sandwiches, for lunches and casual dinners on the fly.
  • Noodles: Fast and easy noodle dishes, from pasta, soba and udon to new ways to fix ramen, the perennial student favorite.
  • One-Pan and One-Bowl: Colorful and filling meals that need only one burner.
  • Snacks and Party Treats: Incredible tasting and good for you.
    Whether you’re a vegan, a vegetarian or simply an omnivore who wants to eat healthier…

    Whether you live at home, in your own apartment or in a dorm…

    You’ll kick your cooking and eating game up to the next level with this inventive and incredibly useful book.

    Stock up for holiday gifts!

    Get your copy wherever fine books are sold; Amazon links to Hannah’s cookbooks are below.

    Order directly from Hannah’s website if you’d like a personalized signed copy.

    MORE NEW RECIPES: Sign up for Hannah’s blog to get her latest vegan recipes.


  • Easy As Vegan Pie: One-Of-A-Kind Sweet And Savory Slices
  • My Sweet Vegan: Passionate About Dessert
  • Real Food, Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes or Less
  • Super Vegan Scoops! Plant-Based Ice Cream for Everyone
  • Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts
  • The Student Vegan Cookbook: 85 Incredible Plant-Based Recipes That Are Cheap, Fast, Easy, and Super-Healthy
  • Vegan A La Mode: More Than 100 Frozen Treats Made from Almond, Coconut, and Other Dairy-Free Milks
  • Vegan Desserts: Sumptuous Sweets for Every Season

    Check out the differences between:

  • Flexitarian
  • Pescatarian
  • Vegan
  • Vegetarian (including lacto-ovo vegetarian, lactovegetarian, ovo-lactovegetarian and pesco-vegetarian)

    [1] Hot off the presses: The Student Vegan Cookbook. For a personalized copy, head here (all photos © Hannah Kaminsky | Bittersweet Blog).

    [2] Another Kaminsky cookbook, featuring vegan meals ready in 10 minutes or less.

    [3] Ice cream fans will love this book of plant-based frozen desserts.

    [4] With the holidays not far away, this peppermint roulade from Super Vegan Scoops.



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