Claire from VeganCooking.com has come out with a vegan dessert cookbook called Are you sure that’s vegan? If they taste half as good as the photos look, they will be awesome!

Here’s where the free bit comes in. If you register for her free recipe newsletter, she’ll send you five recipes from the book for free, plus offer you a special price to buy the book.

If you refer five people to also sign up, you’ll get another five recipes free. Yay!

Click here to get your free recipes from Are you sure that’s vegan?

Today for my MoFo vegan world tour, I am featuring a couple of tester recipes courtesy of Taymer and her blog of Caribbean delights, Vegan in the Sun.

First up is Cheeseless Vegan Bajan Macaroni Pie. I made this tonight and it was so tasty and delicious, I really had to fight back the little devil on my shoulder who was prodding me with his little pitchfork and saying “I know you’re full, but it tastes sooo good… go on, finish it off”.

It was so full of creamy cheesy goodness that Mr Thrifty couldn’t believe there was no commercial vegan cheese in it. The other thing I loved about this sauce is that it doesn’t congeal when it cools down the way cheese sauce made with commercial vegan cheese does.

After you’ve finished salivating over the photo, you really must hop on over to Taymer’s blog and check out the background on this culinary piece of heaven.

I made these scrumptious Coconut turnovers a couple of weeks back. Even though I messed up on the sweet dough (dough and I don’t always get along, doh!), they were still amazingly delicious. The almond-scented coconut filling was delightful. If you want to see what they are supposed to look like, be sure to check out Taymer’s food-porn shot here.

Since this past weekend was Thanksgiving in Canada, I decided to make a veggie turkey roast with various sides, and also pumpkin pie for dessert.

I made the turkey roast the same as I did for Christmas last year, except to save time I used stuffing from a box instead of homemade.

It was delicious, though not quite as nice as with homemade stuffing.

I served it with roasted potatoes, corn on the cob, salad and peas. Except for the potatoes, the sides were not traditional, but sometimes you just have to wing it.

For dessert, I made pumpkin pie, which is totally traditional for Thanksgiving. Instead of milk & egg like in a traditional pumpkin pie, I substituted silken tofu.

Don’t mind my lame pie crust… even when I use pre-rolled pastry out of a box it doesn’t seem to turn out right (sigh).

But overall, it was a big success… and a Thanksgiving meal that even the turkeys would be thankful for!