I saw this recipe on a blog, The Best Remedy, and thought it was a wonderful combination of flavors. Since I had all of the ingredients on hand, I felt compelled to "veganize" the it and bake up a batch. I have tons of blackberries ripening in my garden, most of which I'm freezing for use later, because there is no way we can eat them all now. I also have most of that container of Tofutti non-dairy ricotta sitting in my fridge as well as an ear of corn.
