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Linda's Latest Blog Posts

Here’s a simple, yet extraordinarily delicious, muffin that you can whip up and serve on your Thanksgiving table that will wow everyone who likes to have a piece of bread to sop up that amazing vegan gravy you’ll be serving.

All you need are the ingredients, which you probably already have in your pantry, a large mixing bowl, a wire whisk, a 12-cup muffin tin (or a 6-cup large muffin tin, but I recommend the small muffins for the best results), and an oven.

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Down’n’Dirty Quick’n’Easy Beer Muffins

Beet Burgers

Beet Burgers

For our first two years, Richard and I had a long-distance relationship, he living in Washington State and I in New Jersey. We’d meet somewhere across the country for our rendezvous, but our favorite place was what has now become our home—Sedona, Arizona.

The first time we met in Sedona was the first opportunity I had to cook for him. Oh, one important fact to note–Richard was not vegan. In wanting to ensure that I was able to create meals that would please this omnivore in my vegan home, I asked him what foods he enjoyed eating. His response—“I can tell you what I don’t like. I hate beets!)

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Beet Burgers

Here’s the part we’ve all been waiting for! Assembling our Limoncello Coconut Cake so that we can follow it up by serving it up and savoring every crumb.

  1. On cake dish, put a dab or frosting in the center. This will stop the cake from sliding on the serving plate.
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Limoncello Coconut Cake Series – Part 5 – The Finale

Ah, now….what to do with the limoncello…why, make a limoncello coconut cake. My original cake recipe was for a white cake with a custard filling and buttercream icing. The Limoncello Coconut Cake Series Parts 2-4 will give you my non-vegan original recipes followed by my transformed and improved vegan recipes,

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Limoncello Coconut Cake Series – Part 2 – The Cake

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.

Read More About Me 

Interested in learning more about becoming/being vegan and/or need some help transitioning to a plant-based diet and/or vegan lifestyle? If so, I’d love to help you!

Coaching is customized to meet your specific needs. It can be via phone, Skype, or in-person (local to Sedona/Verde Valley area or for an additional fee if travel is required).

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Linda’s Portion of the Interview