Robin Asbell

Robin Asbell writes about food related topics, and enjoying life. Her prose and recipes have appeared in such diverse publications as Better Homes and Gardens, Taunton's Fine Cooking, Cooking Light, Mother Earth News and Vegetarian Times.

This tantalizing, delectable vegan lemon meringue pie is as delightful as it looks.
Whip up your own flavorful eggless mayo featuring aquafaba and cashews.
This airy, luscious, vegan mousse is made with just four ingredients, including the amazing aquafaba.
Top your favorite fruit, pie, mousse or other desserts with this sumptuous, creamy, vegan whipped topping.
Looking for a chocolate cake for a special occasion? Aquafaba replaces eggs in this delightfully light cake with fluffy frosting.
Turn the leftover cooking liquid from chickpeas into delightful and delicious vegan mayo, cakes, meringue and more.
These crispy, bite-sized risotto appetizers are irresistible—with or without a warm bowl of marinara sauce for dipping.
If you want to entertain with a moment's notice, keep some lox, crackers and fresh herbs on hand to put these easy canapes together. For a little extra flourish, add a dab of sour cream on top of each one.
Earthy, vibrant beets combine with garlic and crunchy sunflower seeds in this flavorful pesto appetizer.
With its creamy, buttery Hollandaise sauce and poached egg on top, this vegetarian eggs Benedict makes breakfast special.