Blueberry-chocolate cake, recipe from the Fat Free Vegan Kitchen blog. I used a chocolate-hazelnut spread my friend brought me back from Paris to adhere the fruit to the cake in lieu of agave. This was delicious, quick and looks pretty fancy to boot. I used these farmers market blueberries that made you say; "oh yeah, that's what these things are supposed to taste like!"
Braided sweet potato yeast bread loaf, recipe from IVU (International Vegetarian Union). Delicious, but somewhat dense. The recipe doesn't instruct you to warm liquid ingredients to room temperature, and I only thought of that halfway through the process, but it still rose quite a bit, so I think next time using warm soymilk and yams it will be even better. I made two spreads for this, both based off of Bryanna Clark-Grogan's vegan "boursin" recipe. One was made with cranberries, walnuts and orange zest and the other had dill, garlic and scallions. Both were delicious (google that recipe, I make it all the time!) but neither were super photogenic unfortunately.
