NOTICE: October 12th Pot Luck has been canceled.

Sorry for the inconvience.

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Linda's Latest Blog Posts

Cookin’ Outdoors was a TOTAL Success

Cookin’ Outdoors was a TOTAL Success

We had a great class!

For those of us you who weren’t able to attend, I got some great shots of the dishes we all enjoyed.

Using The Season’s Bounty to Create Delightful and Delicious Meals Outdoors

This class was held in Veganification’s BRAND NEW outdoor kitchen.  Outdoor cookery

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My monthly Verde Vegans Vegans potluck provides me with a constant opportunity to create new recipes.  With all my summer traveling, the last one came up way too quickly.  I had almost forgotten about it until the day before.  Since I always make an appetizer, entrée, and dessert (because you never really know what everyone is bringing; and as the hostess, I want to make sure that there’s plenty of yummy food for all to enjoy), I had to think quickly.

So, I made a mad dash into my pantry to see what inspiration would come my way. (Sidenote: this is when a well-stocked pantry can be a life-saver.)  Ah, I immediately spotted this huge glass jar of organic mango slices in mango juice that I purchased from my recent jaunt to Costco (which, by the way, is really stepping up their game regarding organic and vegan items not only on their shelves but also at their food court—check out my recent Veganification Facebook post from August 6).

Hum, alas, the start of a dessert.  Looking further into the pantry, there’s a can of Trader Joe’s Mango Juice and a can of sweetened condensed milk alongside my cans of coconut milk.

But, of course!  Mango sticky rice!  I always have a variety of rice on hand, so I opted for the organic brown jasmine rice.

This recipe is good for a crowd.  If you want to make a smaller batch, cut it in half…but I promise you, even if you are not having a crowd, you will be obsessed with this rice pudding and devour it in mass quantity in a flash.

So, let’s get started ….

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What HAVE You Veggies Been Up To?

Last year, I was gifted with a volunteer pumpkin plant.  It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight.  They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and

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About Linda Voorhis

I’ve always had a love for cooking and read cookbooks and cooking magazines the way other people read books. They inspire me to create my own recipes and have taught me the ‘science’ of cooking, most especially baking.

Julia Child (definitely nothing veg about her, but probably the greatest skills technician) and my maternal Italian grandmother, Mary, were my first mentors. With the advent of the celebrity chef and abundance of television cooking shows, inspiration continued to be placed before me. Food, its preparation with love, and the creativity it sparks within me, became a passion of mine.

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