August is here, and with it comes the reminder that summer is almost over. Children are preparing to go back to school and adults are making plans for their last few weekends of the season. This Penne Primavera with Avocado Cashew Cream from Robin Robertson‘s Nut Butter

These Maple Streusel Coffee Cake Squares from Amber Shea Crawley‘s Practically Raw Dessertsare a perfect summertime dessert as they don’t require a hot oven to prepare and they can be eaten right out of the fridge. If you’re not a fan of walnuts, almonds or extra pecans

  It’s hard to believe that July is almost over and August will be here in just a few short days. We’ve had an eventful month here at Vegan Heritage Press. VHP authors Robin Robertson, Betsy DiJulio and Bryanna Clark Grogan were named in Holistic Nutrition Degree’s

This richly decadent Black-Bottom Peanut Butter Freezer Pie from Nut Butter Universe by Robin Robertson is quick and easy to make, but looks and tastes like it took all day to prepare. Since there’s no baking and it sets in the freezer, this pie is the perfect

  Most of the U.S. is smack in the middle of a brutal heatwave this week. It’s so hot you could fry a slab of tofu on sidewalk, if you were into that type of thing. With temperatures in the upper 90s and low 100s, most people

Most of the U.S. is in the middle of a brutal heatwave, and the last thing most people want to do is to turn on the oven to bake dessert. We don’t need to be deprived of sweet treats during hot weather though, as Amber Shea Crawley‘s

Today we have a guest post from Amber Shea Crawley, author of Practically Raw and Practically Raw Desserts. Amber was classically trained in the art of gourmet living cuisine at the world-renowned Matthew Kenney Academy, graduating in 2010 as a certified raw and vegan chef. In 2011,

Sweet summer berries are in season this month! This light and luscious non-dairy cheesecake from Robin Robertson‘s Nut Butter Universe is the perfect dessert dish to serve them with.  The creamy goodness comes from cashews blended into a rich butter and combined with vegan cream cheese. Be

For the longest time, it was believed that the barbecue grill was to be used solely for cooking meat. We vegans know that’s not true, and it’s time for us to take back the grill! Just about every food in the plant kingdom can be grilled –

If you’re hosting a vegan barbecue for the 4th of July this week, these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Robin Robertson‘s Nut Butter Universe are the perfect dessert to end your meal with. Your guests will be amazed at how simple and delicious grilled