Vegan Decadence is the theme for March, and that means desserts galore from the Vegan Culinary Experience (VCE) chefs. This issue covers cookies, cakes, ice creams, tarts, cobblers, brownies, and a host of other decadent, cruetly free, absolutely delicious goodies. Some recipes that immediately caught my eye were the "Cheesecake" with Shave Chocolate, Dessert Risotto, Black Cherry Chocolate Bar, and Molasses Spice Cookies, but there are many more to choose from.
And yes, the VCE is still available for free download.
Not that the word "dessert" alone isn't enough to send you flying over to the VCE website, but this month the VCE online magazine is also covering interviews with Persia White and Christina Pirello, the history of chocolate, and reviews of Native Foods, Bob's Red Mill, and 3 dessert cookbooks: Sweet Freedom, Sweet Utopia, and My Sweet Vegan.
About the Vegan Culinary Experience
The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.
You can check out their new menu options and learn about their vegan meal delivery service at http://veganculinaryexperience.com/VCEMealService.htm. Meals are available for delivery throughout the entire U.S. and are only $100 + the cost of shipping for a set of 12 portions for our regular customers. Diabetic, gluten-free, soy-free, and raw variations on each recipe are available in addition to the standard service at no extra charge.
For more information about the Vegan Culinary Experience and to download their online magazine for free, visit www.veganculinaryexperience.com.