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the refrigerator.
    Let’s Celebrate with Dessert!
    There are plenty of amazing, melt-in-your-mouth vegan desserts. No, you don’t need milk and dairy products to achieve that delicious, sweet satisfaction.We are the first to admit dessert is not healthy, but fine on occasion. Here are two recipes to enjoy and celebrate your new, compassionate lifestyle!
    Vegan Coconut Macaroons
    Bet you can’t eat just one of these bite-sized delicacies . . .
    Ingredients:
    7/8 cup sugar, preferably coconut sugar
    ½ cup non-dairy milk
    5 teaspoons vanilla extract
    ¾ teaspoon salt
    ¾ cup all-purpose flour
    3 cups unsweetened, shredded coconut
    Preheat oven to 350 degrees Fahrenheit.
    Mix the sugar, non-dairy milk, vanilla extract, and salt. Blend. Add the coconut and blend well. Then add the flour and mix well. With your hands, form the dough into balls, and place on a lightly oiled cookie tray. These will not change size when heated, so make them to your preference. We prefer about one-inch-all-round balls.
    Bake for about twelve to thirteen minutes. Store macaroons in a covered container or freeze in freezer bag or container. Enjoy!
    Vegan Chocolate Brandy Cake
    Get ready for this cake to rock your world. Adapted from a homemade South African recipe, this cake really does melt in your mouth. It is the perfect cake for birthdays, family gatherings, and gaining popularity among friends.
    Chocolate Cake Ingredients:
    1 cup organic all-purpose flour
    1 cup organic sugar
    2 teaspoon baking powder
    ¼ cup cocoa powder
    ½ cup hot water
    ½ cup sunflower (or canola) oil
    Ener-G Egg Replacer: Mix 6 teaspoons Ener-G replacer with eight tablespoons water
    Non-dairy butter (for cake pan)
    Heat oven to 350 degrees Fahrenheit.
    Prepare a bundt cake pan using non-dairy butter and flour. We like to use a springform pan.
    In a large bowl, sieve together the flour, sugar, and baking powder. Form a hole in the middle of the mixture, and mix in the cocoa powder, hot water, and sunflower (or canola) oil. Mix together until sugar is dissolved.
    Beat egg-replacer mixture. Fold the egg replacer into batter.
    Bake for about 25 mins. This cake is moist, so be careful not to overbake.
    For the Brandy glaze:
    ½ cup of sugar
    ½ carton of soy creamer
    2 tablespoons of brandy
    In a saucepan add the sugar, brandy, and soy creamer, and bring to a boil. Be sure to poke some small holes in the top of the cake so the brandy seeps through. Pour mixture directly over warm cake when removed from oven and still in the pan. Leave to cool.
     
    For the Chocolate Glaze Frosting:
    ½ bag of non-dairy chocolate chips.
    ¼ cup of almond (soy, or other plant milk of your choice—although rice milk is far thinner than other plant milks)
    Melt the chocolate with the soymilk in a saucepan, stirring frequently. Place the cake onto a plate. Pour the chocolate glaze over the cake, and allow it to set. Serve and enjoy!
    Be sure to check out our list of cookbooks and resources to keep your palate sizzling!

Recommended Resources for a Healthy, Happy Life
    W ant to learn more? Need some inspirational recipe ideas to get started? Want to get in shape? Want to know how to disease-proof your life? Don’t worry; we’ve got you covered. These books, movies, and online resources will keep you connected, informed, inspired, and motivated.
    A Cookbook for Every Occasion
    There is no shortage of delicious recipe books that don’t contain all the crap! From meat substitutes to raw desserts, gorgeous salads, hearty stews, and comfort favorites, these cookbooks can teach you how to make it all.
Artisan Vegan Cheese by Miyoko Schinner
Betty Goes Vegan by Annie and Dan Shannon
Chloe’s Kitchen and Chloe’s Vegan Desserts by Chloe Coscarelli
Crazy Sexy Diet by Kris Carr
Eat Vegan on $4 a Day by Ellen Jaffe Jones
Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin
The Candle Café Cookbook by Joy Pierson, Bart Potenza, and Barbara Scott-Goodman
The Cheesy Vegan by John Schlimm
Isa Does It by