Carla Kelly and her cookbook Vegan al Fresco
are featured in the Montreal Gazette
, including a recipe for Pumpkin & Corn Cakes.
"Her flavour combinations are bright and inspired. Several recipes feature tofu or tempeh, both soy products, as ingredients — there’s a great Mojito-inspired tofu, for instance, and a recipe for maple tofu barbecue skewers that Kelly made for the first time for Canada Day a few years ago — but there’s way more to the book. There are terrific grain and vegetable salads, spreads, salad dressings and finger food as well as recipes for muffins and desserts."
Read the entire article here
. You can find the recipe for Pumpkin and Corn Cakes here