Vegetarian Star

Rise and shine little veggies. There’s nothing better than pancakes for breakfast in the morning. Except vegan, gluten-free pancakes that are certified cruelty-free and made in your kitchen.

Erin McKenna, owner of the popular BabyCakes bakeries in New York and California, covers a classic breakfast staple in her latest cookbook, BabyCakes Covers the Classics.

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Vegan chefs will take over the stage at the annual Los Angeles Times Festival of Cooking taking place April 30 and May 1 on the campus of the University of Southern California.

The 16 year festival is one of the largest literary events in the country, attracting 150,000 people, including 100 author events and more than 350 authors from around the world.

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BabyCakes Covers the Classics: From Donuts to Snickerdoodles. It’s the New Cookbook!!! from BabyCakes NYC on Vimeo.

There’s mediocore food porn in the form of still color photos. Then there’s mind-blowing food porn featuring lights, camera and a lot of chocolatey, sugary action!

Erin McKenna has posted this clip to her blog, giving fans a glimpse of the treats she’s included in her new cookbook, BabyCakes Covers The Classics, which will be released next month.

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Erin McKenna, the owner of BabyCakes bakeries that offer vegan, gluten-free desserts in New York and Los Angeles that have become popular among vegan and non-vegan celebrities, is set to release her 2nd cookbook, BabyCakes Covers the Classics.

Publishers Weekly‘s Dale Goldberg is giving the book, which McKenna promised to throw in recipes for vegan donuts, pancakes and even non-dessert items like mac and cheese, the thumbs up–when those thumbs aren’t busy holding snickerdoodle cookies.

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