April 29, 2015 It's been a busy time for me. We celebrated my daughter's birthday, and then she and I hit the road for one last college trip before s

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April 29, 2015

It's been a busy time for me. We celebrated my daughter's birthday, and then she and I hit the road for one last college trip before she has to choose one (the deadline is in 2 days, and we're still not 100% sure which one she'll pick!) So I apologize that I've posted two new recipes since my last newsletter. Well, kinda new. Both are adaptations of family favorites, so they may not be unique, but you know they're good!

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Banana Bread Pudding

As I mentioned, it was my daughter's 18th birthday, and being the nonconformist that she is, she asked for bread pudding instead of birthday cake. She thought she wanted my husband's fat- and sugar-rich version until she tasted the lightened-up Banana Bread Pudding I made for her. It combines the characteristic flavor of banana bread with just a touch of decadent brandy on top. She didn't miss the margarine of the original, and you won't either!

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The Best Rigatoni and Vegetable Casserole

I've been working to perfect this pasta, eggplant, and zucchini casserole for years, and I think I've finally got it down to as few steps and as much flavor as possible. It's similar to a tofu lasagna except there's no tedious layering and it contains less pasta and more vegetables. I'm confident in calling it The Best Rigatoni and Vegetable Casserole, and I hope you will, too.

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Little Tiny Tofu Pie

Maria has been doing some cooking and contemplating over on her blog, Plant-Based Slow Motion Miracle. Check out her Little Tiny Tofu Pie, a sweet dessert made with oats and tofu and without sugar. And stick around to read her poignant Elegy for the Blackberry Ramble and her thoughts on a skill many of us have trouble with, Knowing When to Say No.

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Did You Know?

The "main" Fatfree Vegan Recipes site is open to recipe submissions from anyone who has an original, oil-free, vegan recipe to share. Whether you're a great home cook who just wants to share a recipe you love or a blogger who would like to get your great dish out to a wider audience, you are welcome to post on FFVR. Photos are encouraged but not essential. Just write to me at susan@fatfreevegan.com and I'll get you set up to share.

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