Recipes By Chloe Coscarelli
2 recipes found
Vegan Pumpkin-Cinnamon Rolls With Cranberry
Vegans and non-vegans alike love these light and tender pumpkin rolls from Chloe Coscarelli that are filled with cranberry sauce and glazed with maple icing. The dough tends to be sticky, so add flour as needed during the rolling process. If you want to make them ahead, cover the risen assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next day.
Vegan Chocolate Chip Banana Cake
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.