 | Whether it's a chilly day in November or a sweltering summer afternoon, who doesn't love a thick, creamy milkshake? And when we add vegan marshmallows and toasted pecans to the mix, life seems pretty darn great. VegNews food columnists (and sister owners of LA's acclaimed vegan cooking school, Spork Foods) Heather Goldberg and Jenny Engel have just released their second cookbook (check out Vegan 101 here!), and this nutty shake has quickly become one of our favorite recipes. With just four ingredients, it comes together in just minutes and makes the perfect beverage to serve at holiday gatherings (with or without a shot of booze). Of course, we're fans of ALL of Heather and Jenny's recipes, so don't miss their Fresh & Healthy column in every issue of VegNews Magazine!
|
|  |
