POLENTA PEAR Rosemary Cake BY CAROLE LEVY While you may not be able to take a trip to the Italian countryside anytime soon, this simple cake will make you feel like you just stepped off a cobblestone street into an old-world bakery. My whole food plant-based recipe does not include any processed sugar, eggs, oil, or salt. The combination of polenta, almond, and fresh rosemary meld to create a uniquely Italian dessert that will make you swoon.
Photos by Carole Levy
VEGWORLD
58
November/December 2021
