Lately, I’ve had a hankering for chocolate, and since I just bought some chocolate hemp powder, I thought I’d try using it to make some vegan truffles. I have also been on a peanut butter kick lately, so why not throw some of that good stuff in there, too? Oh god… I can’t stop eating them!!
Hey guys, so we realized we’ve been sharing meal time recipe ideas for weeks now but no desserts! I mean, here we are claiming to be decent vegan bakers and haven’t shared a single recipe. Awkward!
I scoured the web looking for the perfect Pumpkin Pie recipe, and I may have just found it on the Vegetarian Times website. It got great reviews and had fairly simple ingredients, so I took the plunge, (I’ve had bad vegan pumpkin pie experiences in the past). It turned out fabulously! I made a few slight modifications, and was over-the-moon with the results. A custard-like filling and perfect crust (no butter!), with the fragrant spices stealing the show. This will not be a disappointment at your holiday table.
Gluten-Free Almond Lemon Cupcakes with Coconut Frosting
Jen’s sister Lindsay is always posting pictures of amazing vegan, gluten-free delights, so we asked her to share some of them with our readers – yay! These Gluten-Free Almond Lemon Cupcakes with Coconut Frosting look incredible and don’t have a long list of complicated ingredients.
Last week, I came home to a big bag of freshly picked apples on my doorstep, and I knew right away what I wanted to create. I’ve never made apple crisp before, as Bridget usually pioneers the baked goods for The Vegan Project, so I decided to step out of my comfort zone and conjure up an extra crispy, gluten free recipe to share at our family dinner last night.
Over the long weekend, my man and I took a trip out to the Sunshine Coast to attend the Roberts Creek Arts Festival. It was two days full of art, creative spaces (and people), surrounded by lush,west coast greenery. If you’ve never been, I highly recommend it. On Saturday, we drove up to the Sechelt Farmer’s Market, which turned out to be mostly baked goods and crafts, with a few produce vendors to be found. The common thread between them all were big, magenta-hued stalks of rhubarb. They were everywhere! As someone who has never cooked with rhubarb before and love to try new ingredients, it was an obvious choice.
Our very talented friend, Julie Beyer, who you might remember from last Spring’s Whole Food Challenge, wanted to share with us her recipe for a Raw Chocolate Cherry Malt Shake. We of course said, YES!
These were so easy to make, and sooo yummy! I picked up the popsicle molds at the dollar store for $2.50 each and then I was just three ingredients away from delicious, dairy-free yogurt pops.
I wish I could take credit for this absolutely delicious (and healthy) vegan macaroon recipe but alas, due praise goes to Holistic Nutritionist and LIfestyle Coach, Whitney Calibaba from Grounded Nutrition. Grounded Nutrition was created out of Whitney’s desire to inspire the world with her passion for natural living and eating. She strives to restore you to your natural inheritance of a vibrant body, clear mind, and enlivened spirit. Cleansing, rebuilding, and maintaining your body will allow abundant, lifelong wellness.
Now I must confess, I made a grave mistake while veganizing this recipe for a Rustic Apple Galette. That is perhaps why this slice looks more lumpy and pie like than it should, though I am still posting because it was absolutely delicious and I am confident that it would have been equally pleasing to the eye had I followed the instructions exactly. I foolishly substituted wax paper for parchment paper – don’t do this! About five minutes after I put the galette in the oven, I started to smell burning wax, because it was burning!
Whoever invented this technique of processing frozen bananas into creamy, decadent goodness is a genius! Unfortunately, it wasn’t us, but we did combine the following ingredients to create a delightfully tropical version of the classic soft serve we grew up on. Other delicious additions are nut butters, cocoa powder, chopped nuts or maple syrup.
Raw organic cacao contains high amounts of antioxidants, and the alkaloid theobromine, that positively effect your brain chemistry, and make you feel good. Theobromine originates from the Greek prefix, ‘Theo’ referring to the ‘study of God’, and ‘Bromine’ originating from the Greek word ‘brosi’, meaning ‘food’. So theobromine, literally translates to ‘Food of the Gods’. It is no wonder the Mayans would use chocolate as a means to enlightenment. Read more about cacao in its raw natural state here.
Recently, the only vegan muffin in White Rock became unavailable when Small Rituals, a cute local coffee shop, shut their doors. The muffin itself wasn’t fantastic, but if you’ve read the post ‘Vegan in the Burbs’ you’ll understand that I’m in a ‘beggers can’t be choosers’ position out here!
Looking for an easy vegan chocolate cake recipe? Well look no more! This recipe was created from a few different sources including ‘Are You Sure That’s Vegan?‘. It is simple, moist and delicious-just look at it!
The yummiest vanilla cupcakes ever! Topped with a smooth and decadent avocado icing…