Recipe: Banana Chia Nutella Bread (vegan, gluten free, one-bowl)

Yes, another banana bread recipe. Never gets old!

Recipe: Banana Chia Nutella Bread

Author:

Let the Good In

Prep time:

15 mins

Cook time:

55 mins

Total time:

1 hour 10 mins

Serves:

1 loaf pan

vegan and gluten-free, and made in one bowl!

Ingredients

• 1/4 plus 1/8 cup chia seeds

• 4 small ripe bananas

• 1 tsp pure vanilla extract

• 3 tbsp melted coconut oil

• 1/3 cup coconut or brown sugar

• 4 tbsp maple syrup (depending on sweetness of banana)

• 3.5 tsp baking powder

• 1/2 tsp sea salt

• 3/4 cup unsweetened almond or other nondairy milk

• 1 3/4 cup (140 g) almond meal

• 1 3/4 cup gluten free flour blend (like Bob's Red Mill 1:1)

• 2-3 tbsp vegan, lower-sugar nutella (homemade or made by Justin's or another brand)

Instructions

1. Preheat oven to 350 F.

2. Grease and/or line a loaf pan with parchment paper.

3. Starting at the top of the ingredient list and working your way down (except the nutella), incorporate one at a time in a large mixing bowl. Stir all well, using a whisk as well until almond meal and flour area added.

4. Pour the batter into the prepared baking pan, and spread out evenly with a spatula. Use a spoon to add small dollops of the nutella over the top, and spread over or swirl around as desired. TIP: You can heat up the nutella slightly over the stovetop to loosen it up before adding it to the batter to make it more easily spreadable.

5. Bake for 55 minutes or until an inserted toothpick comes out clean and the top has firmly set.

6. Let cool in pan for at least 20 minutes before transferring to a cooling rack. Store covered (like on a covered cake stand) or in the fridge. It'll keep for a few days... but good luck making it last that long :)

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Banana bread is an ever-evolving recipe in our kitchen, and here is the latest. It's dense, moist, and not too sweet -- but a little decadent thanks to a (vegan) nutella swirl over the top. I love all the chia seeds in it -- kind of like the banana-chia version of lemon-poppy seed. Give it a try and tell me what you think! Recipe adapted from my last version, which was adapted from this one by Minimalist Baker.SaveSaveSaveSave

Recipe: One-Bowl Pumpkin Blondie(ish) Bars

Blondies, the wonderful counterpart to brownies, are a dessert not to be overlooked. This variation - which I call blondie(ish) because even with its ingredients, it tastes surprisingly more like a blondie than something overly pumpkiny or nutty - is vegan, gluten-free, grain-free, paleo and refined sugar-free. And and though it does have nuts, it is free of other major allergens. But for all that's not in it, it is full of so much -- rich deliciousness, healthy fats, just enough sweetness, moist texture.Sweet enough for dessert, but packing a nutritious punch. Cut the finished product into small squares for a bite-sized healthy treat (and don't be surprised if you can't help but eat a few) that does the trick morning, noon or night. Serve warm with your favorite non-dairy vanilla ice cream, or some banana "ice cream", or chill in the fridge or freezer for a fudgier texture (and for these to keep longer).

Recipe: One-Bowl Pumpkin Blondie(ish) Bars

Ingredients

• 2/3 cup pumpkin puree

• 1 medium banana (the riper, the better), well mashed

• 3/4 cup almond or blended nut butter (try Nuttzo brand)

• 1/4 cup coconut flour

• 1/4 cup pure maple syrup

• 1/2 tbsp vanilla extract

• 2 tsp pumpkin pie spice, plus a few shakes of cinnamon

• 1 tsp baking soda

• 1/2 tsp baking powder

• big pinch of himalayan salt

• large handful of mini dark/vegan chocolate chips

Instructions

1. Preheat oven to 365F.

2. Grease an 8x8in square baking dish with coconut oil or vegan butter; you can also line with parchment.

3. Combine all ingredients except chocolate chips into a bowl, and stir until well-combined and smooth. If the mixture is dry, add a little non-dairy milk 1/2 tbsp at a time. If it's too liquid, add a little more coconut flour, 1/2 tbsp at a time.

4. Fold in chocolate chips.

5. Pour batter into baking dish as evenly as possible, smoothing with a spoon or spatula.

6. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from oven once done, and let cool for at least 30 minute in the tray.

8. Cut into small squares (it will be a bit soft/gooey) and devour!

9. After 1 day, store any leftovers in the fridge. Also great frozen.

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Chocolate Chocolate Chip Cupcakes with Whipped Raspberry Buttercream

Cupcakes that taste like brownies masquerading as cake, topped with a fluffy raspberry buttercream and a dark chocolate drizzle. Eggs and dairy will never be missed.

I'm not usually a huge buttercream fan, but this one - maybe because of the splash of fresh raspberry - has me thinking twice. Time to get messy in the kitchen!Recipe: Chocolate Chocolate Chip Cupcakes with Whipped Raspberry Buttercream (makes 10-12)What You Need (for the cupcakes):

• 1 cup coconut milk (I used vanilla; unsweetened would also be perfect)

• 1 tsp apple cider vinegar

• 3/4 cup turbinado sugar

• 1/3 cup canola/veg/melted coconut oil

• 2 tsp vanilla bean paste/extract

• 1 cup all-purpose flour

• 1/3 + 2 tbsp cup cocoa powder

• 1 tsp instant coffee granules (or finely ground coffee)

• 1/4 tsp salt

• 1 tsp baking powder

• 1/4 tsp baking soda

• 2/3 cup mini chocolate chips

What You Do (for the cupcakes)

• Preheat oven to 350.

• Line a muffin tin with 12 liners, or lightly grease

• Whisk together the coconut milk and vinegar in a large bowl. Let sit for a few minutes.

• Sift or carefully whisk together the flour, cocoa powder, baking powder, baking soda and salt.

• Add the coffee to the milk/vinegar mixture, and whisk to combine. Add vanilla, oil and sugar and stir well to combine.

• Add the dry ingredients to the wet (aim for 3 increments) and mix to combine thoroughly. Don't overmix.

• Gently stir in the chocolate chips.

• Scoop the batter into the tray/liners (using a cookie dough scoop makes this very easy!), filling each about 3/4 of the way. Bake about 20 minutes, until a toothpick inserted into the center of one comes out clean. Let cool in the tray for at least 15 minutes, and then remove and transfer to a cooling rack.

 What You Need (for the frosting)

• 1/4 cup nonhydrogenated margarine (I use Earth Balance sticks)

• 1/4 cup nonhydrogenated shortening (I use Earth Balance sticks)

• 1 3/4 cups powdered sugar

• 1 teaspoon vanilla extract

• 2 tbsp raspberry juice/puree (see instructions below!)

What You Do (for the frosting)

• To make the raspberry juice, blend fresh or thawed frozen raspberries in a blender or food processor and remove the seeds by pressing through a sieve, or just put the berries in the sieve over a bowl and press with a fork to extract the juice (I did the latter!).

• Beat the "butters" together until completely combined.

• Add the sugar and beat until fluffy.

• Add the vanilla and raspberry, and beat on med/high for 5 minutes.

• To get an even lighter/fluffier texture, switch at this point to a whisk attachment on a mixer and whip for 2-3 minutes.

• Once the cupcakes are cooled, spread or pipe the frosting on. If you have some extra raspberries, stick one on top of each cupcake!

 EXTRA: What You Need (for chocolate drizzle)

• 1 tbsp coconut oil

• 2 tbsp powdered sugar

• 2 tbsp coconut milk

• 2 tbsp cocoa powder

• 1.5 oz dark chocolate

• 1/2 tsp vanilla

• pinch salt

What You Do (for chocolate drizzle)

• If your coconut oil is solid, warm in a small pan over low/med heat. If it's already liquid, gently warm in a small pan.

• Add the dark chocolate to the oil in the pan (still over heat), stirring until it melts in completely.

• Remove the pan from the stovetop, and whisk in all of the other ingredients until completely combined and smooth.

• Let cool and thicken, and drizzle over cupcakes with a spoon or fine piping tip.

Oatmeal Chocolate Chip Cookies

Back to basics.I'm always a sucker for a classic - especially when it comes to food. Something simple done fantastically? Yes please.Our oven hasn't been seeing as much activity lately as is otherwise typical in our house, but the other week before a trip away I decided to throw together something sweet, not too unhealthy, and portable. When you have a sweet tooth like P and I both do, you learn to prepare for these things when traveling since most common store-bought sweets are loaded with unpronounceable ingredients, are full of butter, or something else along those lines. So - homemade vegan chocolate chip cookies to the rescue!These come together quickly and easily, and the dough freezes well too - perfect for popping in the oven whenever you're craving a homemade treat, or even for eating raw (that's what happens in our house anyway - cookie dough is a common weakness!).Happy baking! Recipe: Oatmeal Chocolate Chip Cookies*Note: These are vegan as is, and can easily be made gluten free by swapping out the whole wheat flour for gluten free flour and making sure you use gluten free oats (I used Bob's Red Mill Gluten-Free Quick Oats)What You Need:

• 3/4 c whole wheat pastry flour (or gluten free flour)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• big pinch of salt
• 3/4 tsp cinnamon
• 1/2 cup packed brown sugar
• 1/4 c raw sugar
• 1/8 c maple syrup (the REAL kind!)
• 1/4 applesauce
• 1/4 c coconut oil (melted/liquid)
• 1 tsp vanilla (extract or bean paste)
• 1 1/2 c oats (I used gluten free quick oats, but any kind should do)
• 1-2 generous handfuls of dark chocolate chips

What You Do:

• Preheat oven to 350
• Combine flour, baking soda, baking powder, salt and cinnamon in a bowl and whisk to combine
• Combine applesauce, oil, sugars, vanilla and maple syrup in a bowl and stir well to combineTIPS: If your coconut oil is hard at room temp or if you keep it in the fridge, melt it in a small saucepan over low-med heat. Then, if you use refrigerated applesauce, warm that slightly as well - otherwise the cold applesauce will cause the coconut oil to firm up in pieces in your dough! Which won't ruin the recipe, but it's good to avoid if possible for best results.
• Add the dry ingredients to the wet in thirds, stirring each time to combine
• Stir in the oats and chocolate chips
• Drop rounded tablespoons of dough on ungreased parchment-lined baking sheets and bake for about 15 minutes (give or take), or until lightly golden brownTIP: If your balls of dough stay rounded when baking, use the bottom of a spatula to gently flatten each (can be done while baking, and then before you put the next batches in the oven)

Enjoy!

Chocolate Mousse Tiramisu

Chocolate Mousse Tiramisu.(I'm hoping the name alone is enticing you to read on!)Delicately spongy vanilla cake imbued with espresso and amaretto, layered with a deeply dark chocolate mousse, fluffy whipped cream and dark chocolate shavings.Digression/admission: I did not know until making this that Disaronno is amaretto. Blame it on the fact that my prior exposure to Disaronno was limited to the brand's commercials that used to be on TV all the time, and to which I apparently paid little attention. The more you know!So. This is an incredibly decadent, lick-the-bowl-clean delicious dessert that is easy to make for the impressive results it yields. A little advance planning is needed - a day if possible, but 12 hours is sufficient - in order to make each component and have them ready to assemble and meld together a bit before digging in.Speaking of assembly - mine would have looked a bit nicer if I had a proper trifle dish, but I don't so I made due with what we do have. It happens. And luckily does not impact taste!Oh and by the way... this is 100% vegan. Vegan tiramisu - vegan chocolate mousse tiramisu - it is real and it is GOOD. And a perfect example of a dessert that is traditionally full of dairy and eggs - but is not lacking anything without it. Make and serve this to any non-vegans, but don't tell them it's vegan until after the fact - I guarantee they will be shocked!You could even make it gluten-free by making the cake with gluten-free, and I bet it would be just as delicious.For any tiramisu traditionalists: I am fully aware that this is a non-traditional tiramisu, mainly with the addition of the chocolate mousse and the omission of marscapone or a more similar replacement. But I don't think the differences in this version detract at all - and neither did my taste-testers, so take their word for it if not mine!With what it comes down to: making layers of cake, whipped "cream", chocolate mousse, espresso, amaretto and dark chocolate - you can wing this with whatever recipes you prefer for each component, and likely have great success.My particular recipe is going to be published elsewhere, but in the meantime if you have any questions about it, shoot me an note or leave a question or comment below! 

Quick One-Pot Chili & Cornbread

This is officially going to be a soup and stew-filled winter. Add to that a sub-category of chili.I hadn't made chili in ages, but the mood struck last week - perhaps inspired by the onset of some chilly weather - so I decided to try out an idea I've been mulling over for a while: a one-pot chili and cornbread dish.Now, I will preface by saying that I fully understand that chili, like stews, is best when it can cook (er, stew?) for a long time. I opted for the quick(er)-fix version last week though in the essence of time. It hit the spot, but I am sure a longer cooking time would allow for a fuller depth of flavor to develop. Just something to keep in mind and/or manage expectations when it comes to a quicker-style chili like this!That being said, it's nice to you know you can throw together a tasty - and SUPER healthy - chili relatively fast in one evening, and if you make it in a pan that is good both on the stove-top and in the oven (e.g., cast iron), it goes from one to the other seamlessly. The cornbread topping is like a savory literal and figurative "icing on the cake"!Consider this recipe more of an approximation. Play around with the spices to your liking, and if you have other vegetables lying around, add them as well/instead - and just adjust the liquid content and seasoning as needed. Here's what I did:Recipe: Quick One-Pot Chili & CornbreadWhat You Need (translation: what I used) for the Chili

• 1 sweet onion
• 2 cloves of garlic
• 1 medium sweet potato
• 1 small zucchini
• 1 cup (approx) baby portobello mushrooms
• 1 yellow pepper
• 1 can (14.5 oz) diced tomatoes (preferably unsalted)
• 1 can (14 oz) tomato sauce (preferably unsalted)
• water and/or low-sodium vegetable stock, as needed
• cumin, chili powder, cayenne pepper, salt & pepper - all to taste
• 2 cans of beans (I used the Simple Truth organic tri-bean blend sold at Fry's - their organic offerings have been getting much better lately!)

What You Need for the Cornbread

• 1 c cornmeal
• 1 tsp baking powder (note: if you don't live at a high elevation, you might want to up this to 1.5 tsp)
• big pinch of salt
• big pinch or turbinado sugar
• 3/4 c unsweetened coconut milk
• 1/8 c unsweetened applesauce
• 1/8 c canola oil

What You Do

• Finely dice all veggies and very finely chop the garlic.
• Heat a large oven-proof pan (e.g., cast iron) on the stove over medium heat and add a glug or two of olive oil (told you this recipe includes very precise measurements...)
• Add all of the vegetables (not the canned tomatoes) to the pan and sautee for at least 15 minutes
• Once the veggies begin to soften (the potatoes will take the longest), add the cans of tomato and seasoning. Try starting with 2-3 tsp cumin, 1 tbsp chili powder, a big pinch of salt, a lot of pepper, and a shake or two of cayenne depending on how heat-tolerant you are!
• Stir and add water/stock if you want to thin the consistency at all
• Bring it to a gentle simmer, and cover - cook for about 20 more minutes (or until potatoes are softening), stirring and tasting periodically and adjusting the seasoning if needed
• Preheat the oven to 400
• In a small bowl, whisk the cornmeal, baking powder, salt and sugar together - then stir in the coconut milk, applesauce and oil until all are thoroughly combined
• Turn the heat off under the chili, and use a spatula to spread/dollop the cornbread mixture relatively evenly over the top of the chili - the chili doesn't need to be entirely covered, but try and keep the thickness of the batter as consistent as possible
• Bake for about 30 minutes, or until the cornbread is golden brown around the edges and starting to crack; it'll be firm to the touch
• Remove from the oven and let it sit for 5-10 minutes before serving... then enjoy!

Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free)

baked pumpkin cranberry oatmeal

If you like oatmeal and you like pumpkin, look no further for your new favorite healthy & delicious breakfast and/or snack! Major food blogger Kath at KathEats.com created this recipe (baked pumpkin oatmeal), which I just modified to be both vegan and gluten-free.After a great tip from a friend a couple weeks back, we stocked up on canned pumpkin from Trader Joe's - it's seasonal, organic, in a BPA-free can, VERY tasty and being that it's from TJ's, comparatively very cheap. So this recipe was a great reason to dip into the many cans in our pantry!You can eat these bars as is in hand, in a bowl with your (non-dairy!) milk of choice, on a plate with some stewed or fresh chopped fruit, or a drizzle of your favorite nut/seed butter, some grated coconut... many possibilities!They are very healthy and satisfying, and would be a beloved staple in many kitchens. I'd think these might also be a particularly great thing to make if you have kiddos, either for breakfast - especially if breakfast is needed on-the-go - or a good snack.Keep on reading for the recipe!Recipe: Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free!)Modified from original recipe by KathEats.comWhat You Need:

• 2 cups gluten-free oats (such as Bob's Red Mill)

• 1 tsp baking powder (use 3/4 tsp if you live at a high altitude)

• pinch of salt

• 1/4 unsweetened applesauce

• 1 generous cup of pumpkin puree

• 1 tsp cinnamon

• 1/2 tsp pumpkin pie spice (or add more cinnamon, or nutmeg, ginger, etc.)

• 1.5 c unsweetened coconut milk (such as SoDelicious)

• 1 tsp vanilla

• 1/3 c unsweetened dried cranberries (or your dried fruit of choice... or dark chocolate if you want to get a little crazy...)

• 1-4 tbsp brown sugar, divided (optional)

What You Do:

• Preheat your oven to 375 (go up to 385 if you live at a high altitude)

• Whisk all dry ingredients (minus brown sugar) in a medium mixing bowl

• In a separate bowl, whisk all wet ingredients and 1-3 tbsp brown sugar if using, and then stir in dried cranberries

• Stir the wet ingredients into the dry until completely combined

• Line an 8x8 baking pan with parchment paper and/or grease with Earth Balance

• Bake on the middle rack for 30-35 minutes

• Allow to cool completely in the pan, and then cut into squares - store them in individual plastic baggies or an air-tight container on the counter or in the fridge - I think they taste great at room temp, chilled, or re-heated in the oven!

Healthy* Funfetti Chocolate Chip Blondies

So. I need to preface by saying that I have slight qualms calling a dessert that isn't, say, whole fruit, truly "healthy"* - but this blondie recipe is certainly MUCH better for you than its typical counterpart. And relatively speaking as far as baked desserts go, it probably can be qualified as fairly healthy, or at least not terrible for you (the sugar content might give you pause, but again - consider the alternative recipes/nutritional info of other blondies and it isn't a fraction as bad!).It's vegan AND gluten free, and kind of addictive. Which makes the fact that these are nutritionally pretty decent even better, so eating more than one isn't a bad overload on your system. These are very moist, thanks to the garbanzo bean base (yes beans!). I slightly adapted the recipe from the always creative Chocolate Covered Katie - click through for her full recipe for these vegan and gluten free blondies. The changes I made are as follows:

• I used 1/2 cup gluten free quick oats (Bob's Red Mill brand) where oats/flax are indicated (regular oats would certainly work fine)

• I used 1/2 tsp baking powder (a good change to make it baking at a high altitude)

• I used 2 tbsp of unrefined virgin coconut oil and 2 tbsp Earth Balance vegan baking sticks (instead of peanut butter)

• I added a pinch of cinnamon to the batter

• I used vanilla bean paste (Nielsen-Massey is current favorite brand)

• I tossed some rainbow sprinkles on top of the batter once it was in the pan so they'd settle in a bit while baking. Next time I might stir them in before panning the batter. More "funfetti" effect that way :)

I do think next time I might also add in some flax meal or EnerG egg-replacer (maybe the equivalent of 1/2 - 1 egg) so that the batter has a little more binding to it - I found the baked blondies fall apart a little easier than ideally desirable - but that didn't impact how good these taste or negatively impact the texture. If I have better luck with that next time, I will repost!It's an extremely easy recipe to make - gotta love it when your food processor is the only "mixing bowl" you need - and it tastes great AND fits many dietary preferences/restrictions. At a time of year when you may be baking more than usual either for guests at your place or when visiting friends or family for holiday festivities, it's a great recipe to have in your back pocket!

(Vegan) Apple Bundt Cake & (Vegan) Vanilla Bean "Cream Cheese" Frosting

slice of vegan apple bundt cake with vegan vanilla bean cream cheese frosting

Got apples? 'Tis certainly the season for them, which happen to be one of my favorite foods (when super fresh and crispy, that is... when an apple crosses into mealy terriroty, it quickly becomes one of my least favorite foods). In September, we were treated to a wonderful meal at our friends' home to celebrate Rosh Hashanah, a holiday for which apples are very significant. I baked and brought an apple cake - completely vegan - for dessert. It was a first attempt at this recipe, and it turned out much better than I expected... one of those times when I assumed the worst in recipe-testing, but was fortunately proven wrong - for the best - by the end result. It was light, sweet but not overly so, moist and full of rich, cinnamony apples.The chunks of apple are kicked up a notch by sauteeing them first in a little Earth Balance or coconut oil, brown sugar and cinnamon. They tenderize and become so flavorful, and bake very nicely into the cake. It is by no means a cake only for Rosh Hashanah (though it's worth noting that like all vegan desserts, which are inherently dairy-free, it works well for those who keep Kosher and are omnivorous because it can be served as part of a milk or meat-based meal) - it's worthy of making anytime you want to put some apples to delicious use!I also made a last-minute vegan vanilla bean cream cheese frosting that didn't have enough time to sit, so I didn't bring it to our hosts' house, but we tried it later on both on the cake and via spoon... and the next day, and the day after that... and it was REALLY good.I used Trader Joe's vegan cream cheese (I love the "This is Not a Tub of Cream Cheese" package labeling) as the base. Based on what I've read online, people seem very divided over brands of vegan "cream cheeses"... certainly if something has a funny or bad taste, regardless of what it is, it's a no-g0, but at the same time I don't think you can eat a vegan cream cheese and expect it to taste exactly like the real thing. Not going to happen. Just find what suites your taste buds best as a happy alternative, not a direct/exact replacement or replication.I'm still making a few minor tweaks to the cake and frosting recipes, so I'm not posting either yet. But - if you have an overabundance of apples, as many people seem to this time of year - or if you're just in the mood for it - email me and I'll send it to you!

(Vegan) Snickerdoodles

Simple, sweet snickerdoodles. When it comes to desserts, I often find myself coming back to the notion that there's nothing better than the basics - think your favorite [insert here: e.g., chocolate chip cookie, brownie, apple pie, chocolate cake].These snickerdoodles are quick to throw together and bake, and yield wonderful results. The whole wheat pastry flour gives them a healthier boost without unfavorable density or dryness. These cookies are soft and light, with a little firmness around the edge and a lovely soft center.Many snickerdoodle recipes traditionally include cream of tartar, and you'll notice that is not included here as it's own ingredient - but baking powder is the one leavening agent used, and cream of tartar is part of what makes up baking powder. (You can read more here about the differences between baking powder, baking soda and cream of tartar). You'll also notice that neither dairy nor eggs are included in this recipe - and you'll never miss 'em!Stay tuned this week to learn how to make a whole other concoction that includes this snickerdoodle recipe! But for now:Recipe: Snickerdoodles (vegan snickerdoodles!)What You Need:

• 3/4 c whole wheat pastry flour

• 1/4 tsp cinnamon, plus 1 tbsp cinnamon separated

• 3/4 baking powder

• 1/4 c turbinado sugar, plus 2 tbsp turbinado sugar separated

• 5 tbsp Earth Balance, softened (remove from the refrigerator and let sit on the counter for 10-15 minutes to soften)(NOTE: if you use an unsalted non-dairy "butter," add 1/4 tsp salt to your dry ingredients. Earth Balance already includes enough salt though that you won't need to add any extra)

• 3/4 tsp vanilla

• 2 tbsp unsweetened coconut milk (soy would probably also work)

What You Do:

• Preheat oven to 350

• Whisk flour, 1/4 tsp cinnamon and baking powder in a medium bowl

• In a small bowl, combine Earth Balance and 1/4 c sugar and use a fork to thoroughly cream them together

• Add vanilla and milk to Earth Balance and sugar mixture, and use the fork to combine

• Scoop the wet ingredients into the bowl containing dry ingredients, and use a sturdy spoon to mix together thoroughly

• Place the bowl of dough in the refrigerator for about 10 minutes to chill

• In a small bowl, whisk (using a fork or small whisk) together the remaining 2 tbsp of turbinado sugar and 1 tbsp of cinnamon

• Line a baking sheet with parchment paper

• Take the dough out of the fridge and break off pieces to form teaspoon-sized balls in your hands (you can really make whatever size cookies you want; you'll just have to adjust the cooking time accordingly)

• Roll each ball in the cinnamon/sugar mixture and then place on the baking sheet about 2 inches apart

• Bake on the middle rack for about 10 minutes (the cookies will flatten out and be slightly cracked on top); try not to overbake, or you'll end up with an all-over crispy cookie

• When done, slide the parchment paper onto your counter and let the cookies cool slightly until you can comfortably handle them, and then put on a plate... or directly in your mouth. As you'll discover, they're especially good when they're still warm!

• You can store the snickerdoodles in an airtight container (preferably glass) for about a week

Millions of Peaches!

A very generous couple gave us a bagillion peaches from their peach tree today. Some need just a little longer to ripen, but that'll give me time to plan out exactly how to put these beauties to use! I have a few ideas already... and any and all suggestions/recommendations/requests will be happily accepted too :)

Chocolate Chip Cookie Cake & 1-Ingredient Banana Ice Cream

As you can tell from the last few posts, I've been on a bit of a baking kick lately - though to be fair, I made this vegan and gluten free Chocolate Chip Cookie Cake (with a surprise ingredient) and banana ice cream a month or two ago and never got around to writing about them until now. One of the food blogs I peruse on my Google Reader is Chocolate Covered Katie (CCK). She mainly writes about vegan dessert recipes and can be credited with this cake recipe, which I think is a winner (as were her better-for-you vanilla cupcakes, which I wrote about here with some modifications). Maybe the craziest (and by that I mean unexpected - in a good way) thing about this cake is that much of the base is made up of chickpeas (!). But if you tried it and hadn't been told beforehand what was in it, I am telling you you'd have no idea. What a great sneakily healthy way to bake!You can CCK's recipe for the chocolate chip cookie cake here (she calls it "deep dish cookie pie"); my modifications were as follows:

• I replaced the oats with 1 cup of quinoa flakes (so it is vegan and a gluten free recipe!).

• I added in a dash or two of cinnamon.

• To make it high altitude-friendly, I reduced the baking soda to 2/3 tsp and the baking powder to 1 1/2 tsp, raised the oven temp to 365 and baked for 32 minutes.

• The finished cake tasted great as it was, but to give it a little something extra, Peter suggested chocolate on top, so I whipped up some dark chocolate ganache frosting - and it was exactly what was needed!

banana ice cream

As for the one ingredient banana "ice cream", it's something I've read and heard about for a while, but only just recently tried making it myself. And it is quite tasty with the above-described chocolate chip cookie cake for an extra decadent treat.The banana "ice cream" couldn't be easier or more delicious - you may have to keep reminding yourself you're just eating banana (so it is inherently vegan) and not some calorie/sugar-laden frozen treat! Hm, idea... I bet it would be quite good with some granola, or over a pancake/waffle for breakfast (after all, if IS just fruit!). But before I digress too much - here's what you do:One Ingredient Banana Ice Cream**Note: This is called "one ingredient banana ice cream" because all you really need is frozen banana that you'll blend into cold, creamy oblivion. But - depending on the blender or food processor you're using - you may need to add up to a couple of tablespoons of liquid (I recommend water or coconut milk) to the bananas to get them to actually blend, if you find the blades of your appliance of choice are whirring without actually pulverizing the banana. Any other ingredients - mix-ins like other fruit, chocolate, peanut butter, cocoa powder, etc. - are completely optional and up to you to decide! Below is what I did on my first go-round.What You Need:

• ripe bananas, sliced into 1-inch chunks and frozen

• a blender (I think a food processor would also work)

• optional: an ounce or two of dark chocolate (amount needed would depend on how much banana you are using and whether or not you want a lot or just a touch of chocolate mixed in)

• optional: 1-3 tbsp water or coconut milk

What You Do:

• Place the frozen banana chunks in your blender, and blend on a high speed until the texture is smooth and creamy. It will have a similar consistency to soft-serve.

• If the blades of your blender aren't quite getting to the banana, add in liquid 1 tbsp at a time and use a spatula to move the banana around so the blades can get to it.

• If you want to mix in something else, add it and pulse the blender a couple of times. I had a few tablespoons of dark chocolate shavings left over from a baking experiment, so I tossed those in and pulsed to combine.

• Spoon the banana into bowls and enjoy!

• If you have leftovers, store in an air-tight glass or plastic container in the freezer. I found it kept really well for at least a week - it just had a firmer texture (like scoope-able ice cream).

Vegan Pumpkin Dark Chocolate Chunk Scones

Who says pumpkin is a flavor reserved for fall?While grabbing something out of the pantry one morning last week, a couple of cans of organic canned pumpkin caught my eye. I haven't baked with pumpkin in ages, and it just hasn't really been on my palate radar - but seeing the pumpkin that morning piqued my taste buds.And out of my craving was born vegan pumpkin scones with dark chocolate chunks.I love baking with fruit purees because of the moisture it adds to the dough - and when baking without eggs, it also adds a helpful binding element.This recipe is also yet another reinforcement of my love of whole wheat pastry flour. As far as baking with wheat goes, it's the best way to get the health benefits of a whole grain while maintaining the lighter quality of white flour (vs. regular whole wheat). And, together with the pumpkin and coconut milk, it makes for a deliciously tender and moist crumb - so long and farewell, dry scones!It's an uncomplicated recipe that yields impressive results and begs for a cup of coffee or tea as an accompaniment. Who cares that it's summer - turn on your AC, or open your windows and switch on fans - whatever it'll take for you to turn on your oven despite the heat - and get baking!Here's the recipe, and some notes on storage:Recipe: Vegan Pumpkin Dark Chocolate Chunk Scones (high altitude baking modifications included below)What You Need:

• 3 1/2 c whole wheat pastry flour

• 1-2 tbsp all purpose flour, for dusting/kneading

• 1/2 + 1/8 c sugar (preferably turbinado or cane)

• 2 tbsp turbinado/cane sugar (a sugar with larger crystals)

• 2 tbsp baking powder (NOTE: if you live at a high altitude like me -I'm at 5.5K feet - try reducing the baking powder to 1 3/4 tbsp)

• 1 tsp cinnamon (I added an extra pinch or two)

• 1 tsp nutmeg

• 1 tsp ginger (I added an extra pinch or two)

• 1/2 tsp salt

• 1/2 c Earth Balance - cold and cut into chunks

• 1 1/2 c canned pumpkin puree

• 1.5 tsp vanilla extract

• 1/4 c coconut milk (from a carton, unsweetened)

• 1 tsp apple cider vinegar

• 1 - 1 1/2 c dark chocolate chips/chunks (dairy-free)

What You Do:

• Preheat oven to 415 degrees (NOTE: I live at 5.5K feet and baked at 425, so it's typically safe to say a 10 degree or so reduction would be better suitable for sea level)

• Line a baking sheet with parchment paper

• In a large mixing bowl, whisk all of the dry ingredients thoroughly

• Add the Earth Balance to the dry ingredients and incorporate using your hands or a wire pastry blender (that's the method I went with - I have a wire pastry blender that is almost an antique and I just love it!)

• In a medium bowl, combine the coconut milk and apple cider vinegar, and whisk with a fork; it'll thicken/curdle slightly

• Add pumpkin and vanilla to coconut milk/vinegar mixture, and stir to combine

• Add the wet mixture to the dry ingredients and stir until just combined

• Fold dark chocolate chunks into dough

• On a clean and cold surface, sprinkle a dusting of all purpose flour and place the dough on the surface

• Form the dough into a circle or rectangle (I made a rectangle); it should be about 1-1 1/2 inches thick

• Use a pastry cutter, knife or cookie cutter to slice dough into desired shapes (I cut across the middle of the rectangle and then made diagonal slices across the top and bottom row to make triangle-shaped scones)

• Place scones on cookie sheet about 1.5-2 inches apart and sprinkle some turbinado sugar over each

• Bake for about 20 minutes, or until the top and edges are golden brown

• Cool on the cookie sheet for 5-10 minutes before transferring to a cooling rack

• Get your cup of coffee or tea ready for when you take your first bite!!

Notes on Storage:

• These refrigerate well to keep for a couple of days beyond what you'll get with a counter-top airtight container

• You can also freeze baked scones and reheat in a 350 degree oven to thaw and warm

• Or, you can freeze the dough by individually wrapping pieces in saran wrap; when you're ready to bake, follow the baking instructions above and enjoy!

Marble Cake with Chocolate Frosting - 100% Vegan!

I've always had a particular affinity for baking cakes. I find it to be a particularly temperamental kind of baking because one "off" ingredient or measurement can potentially have such a major negative impact on the end product. So you have to expect some trial and error when trying to formulate an original concoction, rather than following another recipe verbatim. I like the added challenge though - it makes the final product that much more satisfying - and I also just love baking cakes for people I care about! Probably above all for my fiance :)

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I'm happy to say after some trial and error and a few revisions, I wound up with a finished product this time that we loved - I lucked out with this one!As far as "traditional" cake (think birthday cake) goes, I've always favored marble - what's not to love? You get the best of both worlds with the chocolate and yellow cake. So I was thrilled to discover a while back that Peter had the same affinity, and was excited to bake this from scratch for his birthday.Then I decided to take it a step further and make it vegan. Replacing dairy in cakes isn't usually terribly tricky, with various vegan butter-substitutes or oils often working just fine as a butter substitute, or non-dairy milks or tofu products replacing regular milk/sour cream/yogurt... the real challenge comes down to eggs. Flax or chia "eggs" often work well in cookies and muffins, and Ener-G is also a new-to-me option I like, but regardless it can be a little tougher to replace real eggs as a binding agent when it comes to cakes that are to be a bit delicate and/or fluffy.After some research, I found another option I'd never tried before, but gave it a go this time!Maybe this is old news to you, but it turns out that baking soda and vinegar can replace eggs in baking. 1 tablespoon of vinegar + 1 teaspoon of vinegar equal 1 egg. For this cake, I used both white and apple cider vinegars. It is not recommended to use this substitution for more than 2 eggs per recipe though, and also, it's important to mix the baking soda with your dry ingredients and the vinegar with the wet before combining dry & wet. Don't mix the baking soda and vinegar together in their own dish... anyone remember the volcano science projects in elementary school?!I crossed my fingers when my two batter-filled springform pans went in the oven and hoped my lack of real eggs, overall ingredient combination and high altitude wouldn't add up to disaster.But luckily, as I said, this 2 layer cake turned out to be delicious - very moist, a great balance between light and substantial in terms of density, and wonderfully flavorful. And the homemade vegan chocolate frosting brought everything together nicely. It was the gift that kept on giving - it lasted us one week from first bite to last, but you can bet we did manage to finish it all :) (oink!)Recipe... well...I don't typically do this, but I am not posting this recipe online just yet... but if you are a marble cake lover as I am - and especially if y0u want to wow someone special - leave a comment below or email me and maybe I will share :)

Better-for-You Vanilla Cupcakes with Dark Chocolate Ganache Frosting - All Vegan!

Sweet, vegan, very easy to make, and not horribly unhealthy... can't argue with any of that! I can only take personal credit for the frosting part of this recipe - and I think it's the best chocolate ganache I've concocted so far (though a previous and also delicious recipe I've made and remade can be found here). The dark chocolate and comparatively low-ish ratio of sugar makes for an intensely chocolate and not overly sweet, decadent and smooth frosting. There's even a very slight bitter taste sensation, which is akin to dark chocolate - so if you're a dark chocolate lover, you'll love this frosting.The cupcake portion is a recipe I slightly adapted from one by vegan baking blogger  Chocolate Covered Katie (click here for her "Skinny Vanilla Cupcakes" recipe). I made a few adjustments, but also keep in mind that I tweaked some components to better accommodate baking at a high altitude (5K feet). I found the cupcakes to be particularly tasty the day I made them - and wow will they make your kitchen/home smell great! They retained good flavor - very vanilla-y, which I love - and moisture the day after as well, though I found the texture to get ever so slightly slightly rubbery. It's only a minor and mild criticism though, and probably the price to pay for making a not ridiculously bad-for-you cupcake, and overall the texture was very pleasant - I'm just comparing this to the soft crumble of other well-loved cupcakes. I used a total of 2 tbsp of oil this time, but next time may try adding another half to full tbsp and see if that makes a difference.So, here's my vegan dark chocolate ganache frosting recipe - and don't forget to click through for my slightly adapted recipe of CCK's vegan vanilla cupcakes!Recipe: Dark Chocolate Ganache Frosting (Vegan)What You Need

• 1/2 c coconut milk (from a carton)

• 1/8 c coconut milk (from a can)

• 6-7 oz dark chocolate (make sure it's doesn't contain milk products if you want to keep it vegan)

• 3 tbsp cocoa powder

• a pinch of salt

• 1 tsp instant coffee grounds

• 3 tbsp turbinado sugar

• 2 tbsp Earth Balance (from the EB sticks)

What You Do

• Combine all ingredients (minus the 1/8 c canned coconut milk) in a small saucepan and melt over med-low heat until melted, whisking frequently.

• Once melted and smooth, remove the pan from the heat and add in the canned coconut milk, whisking to combine.

• Whisk briskly for 2-3 minutes.

• Chill the mixture until it cools and begins to thicken - about 15-20 min. - and whisk again.

• Spoon the chocolate over your cupcakes and devour!

• Notes: You don't need to refrigerate the frosted cupcakes; the frosting on top will solidify at room temp and keep for a few days (it's a good idea to cover them with tin foil or store in an air-tight container). I had a good amount of excess frosting though, which I put in an air-tight container in the fridge; it thickens to a soft, fudgy consistency after chilling for a longer period of time. I bet you could whisk it again even more and pipe the frosting on at that stage, though I haven't tried it myself yet... guess I'll have to soon!

Click through or keep reading for the cupcake recipe!Recipe: Better-For-You Vanilla Cupcakes (Vegan) (adapted from CCK) - makes about 8-9 cupcakesNote: the below recipe I used for the cupcakes is appropriate for high altitude baking (I am at 5K feet, so leavening agents, sugar and liquid quantities, as well as oven temp and sometimes baking time can vary slightly from what you need closer to sea level)What You Need

• 1 cup white spelt flour

• 3/4 tsp baking powder

• 1/2 tsp salt

• 1/4 + 1/8 tsp baking soda

• 2 tsp ener g (egg replacer) powder

• 5 tbsp turbinado sugar

• 1 tbsp pure vanilla extract

• 1 cup vanilla yogurt (I used 1/2 cup vanilla soy yogurt and 1/2 cup cultured coconut milk yogurt)

• 1/4 cup + 2 tbsp coconut milk

• 3 tbsp coconut oil

What You Do

• Preheat oven to 360, and grease a muffin tin with oil or Earth Balance. Combine all dry ingredients in a medium bowl and whisk very well. Combine all wet ingredients in a small bowl and stir well. Pour the wet mix into the dry and stir until just thoroughly combined - you don't want to over-mix when it comes to cake batter. Spoon or scoop the batter into the greased muffin cups and bake on the center rack for about 20 minutes, or until a toothpick comes out just dry (a few crumbs stuck on it is fine, you just don't want super wet batter). Once done, remove from oven at let cool for 15+ minutes in the tin before overturning and cooling completely on a cooling rack. Let the cupcakes cool completely before frosting.

A Vegan Dinner Party (Recipe for Vegan Veggie Burgers Included!)

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Good friends + good wine + homemade veggie burgers + roasted vegetable + quinoa salad + vegan brownies = a WONDERFUL dinner and evening!Our friends K. & E. hosted me and Peter and another friend visiting from out of town last night for dinner, and as all of our dietary habits range from full-on vegan to scaling back on animal protein, a 100% vegan menu made the most sense.K. wanted to test out a veggie burger recipe she recently found in a magazine - and her instincts were right on. It was SO good. I've been on the hunt for a solid, go-to veggie burger recipe - bonus points for a vegan version - and I think I found it in this recipe (check it out for yourself here - we made the "southwest" version and doubled the recipe; the only modification we made was to add a 14 oz can of organic corn for some color and texture). One great thing about the recipe is it gives you a nice "base" of quinoa, black beans and rolled oats that can then be seasoned however you like - so really, the possibilities are endless. With diced chilis, sliced tomato and avocado, ketchup and dijon mustard and some extra jalapenos to go on top of the southwest burger sandwiched in a whole wheat bun, this was a fantastically delicious AND healthy vegan veggie burger I plan to make at home over and over!I brought a side of roasted vegetables with quinoa (see my recipe here!):And also made vegan brownies (see my recipe here!):

Recipe: Ultimate Vegan Brownies

As far as vegan baking goes, this was one of the times when if I did a blind taste test, I would absolutely fail at guessing that what I was eating was vegan. These brownies have all of my favorite typical brownie qualities - chewy and fudgey but not too heavy, firm around the edges, very moist, very chocolatey and with a light and thin crust on top.The absence of dairy and eggs (or even an egg substitute, for that matter) is not noticeable. My only comment - can't call it a criticism since it didn't end up being a negative - is that when these were still warm and I started cutting the baked brownies, I had to be careful to not let the pieces separate. I attribute this mainly to the fact that I should have let them cool longer before slicing, but also because there is no egg or other real binding agent in the recipe. But in the end, it didn't matter and I wouldn't go about trying to add something else.These vegan brownies are by no means "healthy" - but at least if you're going to eat a brownie, you're doing your body a bit of a favor by not having dairy/eggs present. And I also like that there are no ingredients atypical of brownies present... which isn't to0 say recipes out there using non-dairy milk, tofu, alternative binding or levenaging agents, etc. aren't great, but it's nice that everything in here is pretty standard as far as brownies go.I've always had success with brownie recipes that include coffee, and a combination of real melted chocolate and cocoa powder, and this was no exception. The taste, texture and consistency of these vegan brownies leave me thinking I won't ever make them with dairy again. Hope you like them as much as I and my taste testers did!!(Click through for the recipe!)Recipe: Ultimate Vegan Brownies*Adapted from this recipe (just the brownie portion)What You Need:

• 2/3 cup brewed coffee
• 1 tbsp Earth Balance (or other non-dairy butter substitite; coconut oil should work as well)
• 3 oz dark chocolate** pieces
• 2 3/4 c sugar (I used a combination of white and turbinado)
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp salt
• 2/3 c coconut oil (in liquid form), plus a little extra for greasing the pan
• 2/3 c water
• 1/2 tbsp vanilla bean paste
• 2 c all purpose flour
• 1 tsp baking powder
• 3/4-1 c dark chocolate chips

What You Do:

• Preheat oven to 350 degrees, and lightly grease a 9x13 baking dish with a thin coating of coconut oil.
• In a double boiler over simmering water (or a small saucepan over low heat), melt the dark chocolate, Earth Balance and coffee - stir frequently until all are thoroughly combined and smooth. Set aside.
• Combine sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment***, and mix to combine.
• Add oil, water and vanilla and mix to combine. Then mix in melted chocolate/coffee.
• In a small bowl, whisk flour, baking powder and chocolate chips; add in thirds to wet ingredients, mixing a few seconds after each addition.
• When all ingredients are just combined, pour the batter (which will be shiny and delicious!) into the prepared baking pan.
• Bake on the middle rack for about 40 minutes, or until a toothpick comes out just clean.
• Let cool in the pan for an hour or two before cutting and removing.
• Eat as is, with coconut milk ice cream, with an ice cold glass of coconut milk, or however you please! Store in an airtight container, and then freeze what/if you don't finish within 3 days.

NOTES:*This recipe is according to sea level needs. I live at about 5000 feet though, so the adjustments I made were to increase the oven temp to 375 degrees and reduce the baking powder to 3/4 tsp.**Not all dark or bittersweet chocolate is dairy-free. Check the ingredient label before you buy and make sure no milk products are present.***You can also use a hand-held mixer, or get a good workout and mix with your best trusty wooden spoon!

Recipe: Raspberry Banana Fruit Leather

Fruit Roll-Ups were a childhood sweet staple for me (my favorite non-healthy - though still HFCS-free - brand is Joray), but as my tastes and taste for healthier alternatives evolved, I learned to instead reach for fruit leather - like Stretch Island Organic - or other similar store-bought products that only have fruit and natural fruit juice as ingredients.But like just about anything else, homemade trumps store-bought - you have complete control over ingredients and taste - and this rule definitely applies to fruit leather. I recently attempted a first stab at making it, so I have some fine-tuning to do - and will post updated recipes in the future - but for now, this seems to be a good basic recipe to build off of.I used a dehydrator, but an oven at a low temp also works fine.We had a little cheesy laugh when I first cut into the prepared and cooled fruit leather - I inadvertently made it into a "C", the first letter of my fiance's last name (and my last-name-t0-be)... or Pac Man, depending on how you look at it...:So I continued slicing wedges:And finally rolled the slices up and placed them in a jar for easy grabbing!:Raspberry Banana Fruit LeatherWhat You Need

• 1 pint of fresh raspberries
• 1/2 ripe banana
• 1/4 tsp vanilla bean paste (optional)
• 1/2 tsp coconut oil

What You Do

• Using your fingers, coat the puree/liquid sheet of your dehydrator with a very thin film of coconut oil. If you don't have a dehydrator, line a small baking sheet with tin foil, then parchment paper, and lightly grease that with the oil.
• In a blender (Blendtec or VitaMix is preferable, for their power), puree the raspberries, banana and vanilla for at least 2 minutes. I left the raspberry seeds in (vs. straining them out) because they contain important nutrients. With a powerful enough blender, the seeds will also be pulverized (I learned my lesson and will blend the mix a bit longer next time).
• Pour the puree on your dehydrator or baking sheet and spread out evenly with a spatula.
• Turn the dehydrator (or oven) temperature to 115 degrees. The dehydration process will take longer at this temperature than a higher one, but it will prevent all of the good fruit enzymes from being killed off.
• Dehydrate for about 12 hours. About 10 hours in, I tested mine and noticed that it was solid and formed, but the underside was still a little mushy. So, I flipped the fruit leather sheet over and continued the process for another two hours or so, and everything dried out evenly.
• When done, remove and let the fruit leather cool completely on a piece of parchment paper before you cut it.
• Slice as you like, roll up and eat to your heart's desire! I'd say if you don't finish eating your batch within 2 days, refrigeration is a good idea.

Recipe: Vegan Mac & Cheese

If you'd told me a couple of years ago that I'd eat and enjoy - let alone cook myself - vegan "mac and cheese," I'd have laughed. And rolled my eyes. And probably gagged. But curiosity got the better of me recently, after reading about different and new dairy replacement options, and I decided to go for it... still without much confidence that I would end up with a dish I'd feel compelled to eat.Fortunately, I was pleasantly surprised.Let me backtrack again for a moment to say I've personally never been a fan of soy cheese. For lack of a better word... yuck. Even since scaling way back on my dairy intake - a decision I'm happy with for the physical and health benefits - I don't find I miss it. And I was a dairy lover. Ice cream, yogurt, cheese, you name it. Dairy ice cream is easy to replace with non-dairy alternatives (more to come on that soon...), but as for straight up cheese I'd rather generally avoid non-dairy alternatives and instead just savor a few bites of the real deal (helloo Humboldt Fog) on a rare occasion.But then recently, I read about Daiya - a new non-dairy "cheese" that is also soy-free. I came across a few other blogs raving about it's authentic-like properties - the absence of a funky aftertaste, a pleasant flavor and texture, great melting ability, and all-around cooking versatility. So I decided to give it a try.I stood over the stove, beginning the cooking process with what I can only imagine was a skeptical look on my face (think eyebrows either slightly arched or furrowed) as I stirred the pot... literally, not figuratively... and my expression relaxed and morphed into one of happy intrigue (think eyebrows slightly raised while smiling smirkily).  I boiled some pasta, made the "cheese" sauce, combined the two and then baked them. And this is the happy dish I wound up with:This was my first attempt making anything like this, and it's a recipe I'd like to tweak and evolve - I wish I'd made brazil nut "parmesan" before making this dish, because I think it would be great sprinkled on top; I also think chopped broccoli and tomatoes would work very well baked in - but I do think this is a tasty starting place in the world of non-dairy macaroni and cheese.Without sacrificing taste and texture, I'd rather have the ingredients in this go into my body than the bagillion things I can't pronounce on a box of Velveeta or something along those lines, that's for sure - and it's vegan, soy-free and could also be easily made gluten-free with rice pasta or quinoa pasta.So, give it a go and let me know what you think!Recipe: Vegan Macaroni Gemelli & CheeseWhat You Need:

• 8-10 oz pasta (I used regular gemelli)
• 1 package of Daiya Shredded "Cheddar"
• 1 1/4 c coconut milk (from a carton - I think canned would be too rich in this case)
• 2 tbsp non-dairy "butter" (no margarine - try soy-free Earth Balance)
• 1 tsp ground mustard seed
• 1 tbsp nutritional yeast
• salt to taste (a pinch or two should do)
• lots of fresh ground pepper
• garlic powder to taste
• red pepper flakes to taste
• 1/8 c breadcrumbs (more about my thoughts on breadcrumbs here!)

What You Do:

• Preheat oven to 350
• Prepare pasta according to instructions on package; cook to al dente doneness
• In a small/medium saucepan, heat coconut milk and "butter" over medium heat until "butter" melts and liquid is simmering
• Add all other ingredients - minus breadcrumbs - and whisk frequently to stir as everything melts and combines together
• Simmer for 10-15 minutes, or until "cheese" mixture is smooth and creamy; taste for seasoning and adjust as needed to your preferences
• Mix "cheese" sauce and pasta in a large bowl, and pour into an oven-safe baking dish (I used a round, glass 9-inch dish)
• Sprinke breadcrumbs on top
• Bake on center rack at 350 for about 10 minutes, and then switch oven temperature to high broil
• Keep a close eye on the oven and broil for about 5 minutes (give or take a min. or two) until bubbling and the top is lightly browned
• Remove and devour!

Leftovers will keep in the fridge for a couple of days, and reheat well in the oven. I froze some leftovers too, so time will tell how well (or not) it thaws and reheats.. 

Recipe: Flourless Chocolate Torte with Ganache and Dark Chocolate Peanut Butter Crumbles

My mission was to create a Passover-friendly dessert that was also dairy-free. You would never know this rich, dark, fudgy chocolate torte is both gluten-free (flourless and without any leavening agents, so appropriate for Passover) and dairy-free... but it is.According to my taste testers, it was a hit (and I will say I liked it myself too!). The inside is kind of like a ridiculously chocolatey, dense brownie. It's definitely a recipe I'll go back to again and again for different occasions... or for no occasion at all... and it's very versatile in terms of what you can embellish it with on top (or even in the middle, though I didn't do that this time) or how you serve it. Here's what I did this time around:Flourless Chocolate Torte with Ganache and Dark Chocolate Peanut Butter CrumblesWhat You Need:

• 12 oz bittersweet chocolate (dairy-free - just check that the ingredient list doesn't include any milk products) - you can also sub in some dairy-free semi-sweet chocolate

• 1 c Earth Balance butter substitute, with 1 tbsp separated

• 3 tbsp coconut oil (virgin, unrefined), separated

• 1 c turbinado sugar

• 1/4 white sugar

• 1 c unsweetened cocoa powder (dairy-free - just check that the ingredient list doesn't include any milk products)

• 6 large eggs

• 1 tbsp coconut milk (either from a carton or can - if from a can, make sure to shake/stir contents thoroughly first)

• 1 tbsp honey

• 2 tsp vanilla (separated)

What You Do:

1. Preheat oven (middle rack) to 375 F.

2. Prepare 9-inch springform pan with coating of coconut oil. Line bottom with parchment paper, and coat over it with oil as well. (Note: you can also make this recipe with an 8- or 10-inch pan, but you'll have to adjust baking time accordingly and of course the thickness of your finished product will vary as well).

3. Place 2/3 of the chocolate, 1 cup of Earth Balance (minus 1 tbsp) and 1 tbsp of coconut oil in a double boiler - you can make your own with a heat-proof bowl resting over a saucepan containing about an inch of simmering water (don't let the bottom of the bowl touch the water). Stir the mixture often until the chocolate and Earth Balance are fully combined.

4. Transfer melted chocolate mixture to a large bowl; add turbinado and white sugars and mix well.

5. Add eggs one at a time, and whisk each well before adding the next. Stir in vanilla.

6. Using a sifter or fine colander/strainer, sift the cocoa into the bowl and stir until just combined.

7. Pour the batter in the pan and bake for about 40 minutes (doneness can be gauged based on when cake has risen and a thin crust has formed on top). Remove from oven when done and cool for 30 minutes in pan.

8. For the ganache, melt remaining third of chocolate, 1 tbsp of Earth Balance and 2 tbsp coconut oil in double boiler. Once melted/combined, remove from heat and stir in coconut milk, honey and remaining vanilla. Cool ganache mixture to lukewarm.

9. Once torte is cooled in pan, remove sides of pan and invert torte onto plate/platter (the bottom of the torte will become and remain the top). Lift off bottom of pan and carefully peel off parchment.

10. Slowly pour ganache onto center of cake top (do in quarter amounts to make sure you don't pool too much on at once) and gently spread out to edges in an even layer with a spatula. You can let some drip down the sides, as the drips will harden in formation (which I think looks nice!).At this point, this flourless chocolate torte is good to go as is! But, read on for a little something more...

11. I purchased two packages of Justin's peanut butter cups.These dark chocolate peanut butter cups are also vegan - and DElicious. I froze them and then smashed them into pieces with a rolling pin to sprinkle over the top of the torte. You can also use fruit or any other sweet garnish of your liking!

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Once you've completed topping your torte, it helps to refrigerate it for at least 30 minutes before serving - makes slicing a little easier - but room temp is fine too. And if you have leftovers, cut up small pieces/slices and freeze them in individual plastic baggies - they can be eaten right out of the freezer, or slightly thawed. But for how tasty this is, don't expect leftovers to last TOO long!This was plenty rich, so I served it as is. But - in addition to what you top the torte with, you could also plate it with ice cream (coconut milk ice cream for dairy-free!) or non-dairy whipped cream (more on that later...) to keep it dairy-free.