I thought I’d give Viva Vegan another try. This was more like a little snack for me – Larry’s out of town and I wasn’t up for a full dinner. And I had fresh corn on hand from our CSA. These also use the Venezuelan masarepa, and they’re quick to make. But again, the cast iron pan is a bit much and they would have worked better with a nonstick pan. Other than that, they’re pretty good. Even better with a little cheese in the middle (regular if you’re not vegan, or vegan cheese if you are – Daiya is the best vegan option in my opinion).
This was my second round with vegan biscotti. Honestly, I like them better than regular biscotti. My vegan white chocolate chips, which I had to order online, arrived. They’re decent. Not as good as a high-quality white chocolate, more like a grocery store white chocolate. But they’re good in these biscotti. My Pilates instructor liked them, and one of the women in my regular Thursday class asked for the recipe – said she likes them better than non-vegan biscotti.
- Savory Fresh Corn Pancakes (Cachapas) (Viva Vegan, p. 182)
- Cranberry White Chocolate Biscotti (Vegan Cookies Invade Your Cookie Jar, p. 211)
