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: Coconut-Chia Lime Berry Popsicles with Dark Chocolate Drizzle

Just in time for Memorial Day weekend and warmer temps: organiccoconut-chia lime berry popsicles with dark chocolate drizzle. Get the recipe below, which includes some tips and tricks to help these delicious and healthy treats come together easily (one bowl for the popsicle mix! how to unstick your popsicles form a mold!). So good, so simple, so refreshing, with a touch of decadence.

Coconut-Chia Lime Berry Popsicles (plus a bonus cacao drizzle recipe)

Serves:

6 regular popsicles

Ingredients

• Popsicles

• 1 can coconut milk (light or regular)

• 3 limes, zested and juiced

• 2 tbsp maple syrup or honey (optional)

• 1/2 tsp vanilla

• 4 tbsp shredded unsweetened coconut

• 1 tbsp chia seeds

• 1/4 - 1/2 c raspberries, gently chopped into halves or quarters

• Dark Chocolate Drizzle (optional)

• 1/4 c cacao powder (unsweetened quality cocoa also works)

• 1/4 c coconut oil (virgin, raw, unrefined), liquid (Note: if your oil is solid, scoop what you need into a small cup or bowl and then dip that into a larger bowl of warm water - or put in a small pot on the stovetop - to get it to liquefy. Once it starts to "melt", remove from heat and stir and it should all become liquid.)

• 1 tbsp maple syrup

• 1 tsp vanilla

Instructions

1. Use a medium/large spouted measuring cup for your mixing bowl (it will make for easier pouring later), and have a small whisk handy. Also have your preferred popsicle mold and sticks clean and ready for use.

2. Add lime zest and juice into your mixing bowl.

3. Add maple syrup or honey and vanilla, and whisk with the lime to combine.

4. Pour in coconut milk and whisk to combine all ingredients.

5. Add shredded coconut and whisk to combine.

6. Whisk in chia seeds, and let the mixture set for a few minutes. It will thicken slightly because of the chia.

7. Pour mixture into your popsicle mold (mine made 5 pops). Don't put any lid or sticks on the pops yet.

8. Place prepared mold in freezer for 20-30 minutes; you want the pops to be a bit slushy/icy -- not yet totally frozen.

9. Remove from freezer and add raspberries to each pop. Doing it at this stage will prevent the fruit from sinking to the bottom of the mold (or top of the popsicle). I used a popsicle stick to push the pieces around in each to try and more evenly distribute.

10. Then add a lid/cover if your mold has one, and popsicle sticks. (If you are just placing in sticks free-form without a lid/cover, wait until the pops are chilled more before adding the sticks so they'll be straighter.)

11. Place back in the freezer and chill at least 6 hours or overnight.

12. If your popsicles are stubborn and won't slide out when you're ready for them, fill a large pot with warm water and submerge the mold all the way to the top (without letting water touch the bottom of the actual popsicle). Do this for about 30 seconds and try again. It may take another 20-30 seconds and then should do the trick.

13. Make the dark chocolate drizzle by whisking all ingredients together in a small bowl until combined and smooth.

14. Enjoy as your popsicles as is! Or, now's the time to drizzle some decadent dark chocolate sauce over them, or dip them right in to coat. The chocolate will harden shortly after touching the pop.

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Recipe: Berry Banana Superfood Sorbet Bowl

In case you missed it on Instagram -- here's a super quick & easy & healthy smoothie "sorbet" bowl to throw together!

•Berry Banana Sorbet•??{Recipe: 1-2 cups mixed frozen berries, 1 small frozen banana, 2-4 tbsp water. Blended till smooth. Topped with fresh strawberries, chia seeds, unsweetened dried coconut flakes, hemp seeds, raw cacao nibs. Full of antioxidants & superfoods!} I looove sorbet -- but am always disappointed in how much added sugar is in store-bought varieties. It seems so completely unnecessary given the natural sweetness of fruit. The fix: blend up any frozen fruit with a little water or other liquid until smooth. That's all! It will be thick (kind of like soft-serve texture), refreshing and delicious. Endless flavor combos and endless toppings too. #letthegoodin . . . . #smoothierecipe #healthyrecipe #plantbased #sorbet #superfoods #nicecream #bananas #berries #antioxidant #plantbased #veganrecipe #iinphoto #healthcoach #foodglooby #eatwellfeelgood #cleaneats #smoothiebowl #fruit #wholefoods #organic #rawfood #yogafood #cacao #coconut #hempseeds #chia #dessert #sweettooth #breakfast

A photo posted by Sarah Coppola (@letthegoodin) on Mar 13, 2016 at 3:25pm PDT

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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5-Ingredient Chocolate Mousse Pudding

The "secret" ingredient? Avocado!

No excuse to let any avocados go bad again - the riper, the better for this recipe. Kind of like how bananas are to banana bread, so are avocados to this mousse pudding. And there's no cooking involved - just blending - couldn't be easier.Deeply chocolate, rich and silky - minus the eggs, heavy cream or butter common to traditional mousse or pudding (you'll never miss them). But don't think this is some mediocre replacement just for vegans - trust me, this is going to more than satisfy ANY chocolate lover!Recipe: 5-Ingredient (Avocado) Chocolate Mousse PuddingWhat You Need (serves 2-3)

• 2 ripe avocados

• 1/2 cup + 1 tbsp cocoa powder

• 1/2 cup coconut milk (I used vanilla, but any variety in a carton or the light kind in a can should work - same with any other non-dairy milk)

• 1/4 c agave syrup (honey also works)

• 1.5 tsp vanilla

What You Do

• Put all ingredients in a blender or food processor, and blend well until completely combined and smooth!

• Use a spatula to scoop the mousse into a single bowl for serving, or individual bowls or ramekins for personal servings.

• Eat right away, or refrigerate (ideal) for at least an hour. Best if eaten within two days... but good luck trying to make it last that long!

• For a little extra something, try any or all of the following: sprinkle dark chocolate shavings on top, add a dollop of whipped cream (like Soyatoo Rice Whip) or some fresh berries.

avocado chocolate mousse pudding vegan recipe 2

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.

A Tour of San Luis Obispo

A recent trip to San Luis Obispo opened my eyes to a side of California new to me - that being a smaller "city" and sprawling surrounding area with a more laid-back coastal(ish) feel. Granted, I've been mainly exposed to the greater LA area, with a little San Diego and San Francisco thrown in - and I love each of these places for varying reasons -A recent trip to San Luis Obispo brought me to a part of California I'd never been to before, and what an introduction it was. What a beautiful area - the rocky, crisp and dune-lined Pacific coast with small beachy communities dotting the land nearby (like Avila Beach, where we stayed and Peter worked), the rolling green and farm-filled landscape leading inland to the heart of SLO (aptly named and abbreviated, given the laid-backness of the tea), and of course, SLO itself - a sweet, small city full of inviting shops and eateries of all kinds.A few of our stops along the way are what I'd consider must-dos/sees, so read on for recommendations:StayWe stayed in Avila Beach at the Avila Village Inn, since the class Peter taught was held practically next door. While picking a hotel directly in SLO would certainly have it's benefits (the biggest being walking proximity to what the city of SLO has to offer), Avila Beach is only a 10 minute drive away and this Inn had plenty of perks. It's a modern, Mission-style small hotel - beautiful, clean and inviting - and the staff were all very friendly and helpful. Every room has a gas fireplace and outdoor hottub on a deck... need I say more? And there's a health club right next door with workout facilities, fitness classes, outdoor tennis courts and two outdoor pools that you can use for free when staying at the Inn. Highly recommend! There are a number of other hotels/inns in the Avila Beach area with hot springs and/or hot tubs; it's a really quaint area to stay if you don't need to be directly in SLO.DO/SEESLO Farmer's Market. Not surprisingly, there are farmers markets to be found in the SLO area pretty much every day of the week. But the main event is held Thursday afternoons and evenings on Higuera (main street through the city), and it is well work a visit! Higuera becomes pedestrian-only, and completely lined with vendors ranging from farm stands selling gorgeous produce to crafts and clothes; local restaurants also have food tents, and every few blocks you'll encounter another live music or other kind of performance. It's a bustling event with too many good things to take in at once! We sampled fruit from a few vendors - there are many samples to be had as you make your way up and down the market - and had some Thai iced tea (a personal favorite) with coconut milk. Delicious.Hike! (and use hikespeak.com). Hikespeak.com is an awesome resource for hiking and outdoor exploration all over California. Route recommendations come with specific locations and directions, as well as fairly detailed play-by-plays of the hikes - including photos - so you really know what to expect. Even if you want to just explore without a set map, I think the info on this site is really helpful even for just starting places from which you can then take off any which way you choose. I found the site's page for the greater SLO area, and one recommended jaunt we checked out was the Dune Trail to Hazard Canyon Reef in Montana de Oro State Park. It's a quick mile that takes you through some hilly and sandy dunes (actually - the true trail is pretty level, I think - but we detoured and took a slightly longer route that had steeper climbs) and you end up right on the shoreline where there are beautiful rock formations and tide pools jutting out from the beach, with waves crashing all around. Pretty spectacular!Bob Jones city-to-sea trail. This is a well-paved, well-marked trail in Avila Beach (it actually runs right behind the Avila Village Inn, making for extremely convenient access if you stay there!) that leads from slightly inland to the beach. Run, walk, bike, roller skate - you'll find folks doing any of the above and then some on this nice, easy and pretty trail. More info can be found here.EAT/DRINKThe short version: there's an abundance of amazing things to eat and drink in SLO. There's an across-the-board emphasis on fresh, local ingredients, and many restaurants and cafes take advantage of the nice climate of SLO by offering outdoor seating - made comfortable year-round by many places even when temps are chilly with the addition of heatlamps.Linnaea's Cafe. A sweet little cafe in the heart of SLO, Linnaea's specializes in coffees and teas as well as baked treats and a few other food items. We parked ourselves there one morning for some breakfast, caffeine and a few hours of work on our laptops. The wifi is free, the coffee is strong and the food hits the spot. We modified a breakfast burrito that was on the menu to be vegan - omitted eggs, cheese, sour cream - and it was just right. I'm also a sucker for vegan bakery items - easily enticed at least, but not so much the easy critic. The lime blueberry muffin was pretty fantastic - hit the balance of light-yet-buttery; the gluten-free/vegan chocolate chip cookies were above average, but a bit on the dry side.Mama Ganache Artisan Chocolates. This SLO chocolate shop was hands down one of the best I've ever been to. Organic, fair trade, local and across-the-board decadant chocolates of all kinds. Not to mention the fact that a huge amount of their selection is vegan! Including caramels, which is not commonly found in vegan form. Best of all is the dark chocolate "SLOchew" - made with dark 70% chocolate, rich vegan caramel, crunchy rice crispies and organic cashews. Amazing. Their website includes an online store, so if you feel like indulging...Eureka! Burger. This lively restaurant and bar in SLO (with other locations in CA and elsewhere in pacific nw) has lots to offer - simply put, good, fresh food and massive beer AND whiskey selections. There was a short wait for a table the night we went, so we headed to the bar area to wait - had a really good beer (New Belgium's Lips of Faith Linday's S'more Porter). We had the tempura green lake green beans (enjoyable - the beans were really tasty, though the light batter didn't have a ton of flavor), san joaquin veggie burger (really tasty, and the zucchini pickles add a nice touch; there is egg in the burger patty, but no dairy) and watermelon salad (also delicious). In lieu of dessert, we opted for a whiskey tasting - yes they offer flights of whiskey! - which was fun in its novelty, and for the chance to sample several different whiskeys. Our server sent over another staff member who purportedly knew a decent amount about whiskey - but that didn't really turn out to be the case, based on descriptions given and what we actually then tasted. One or two were decent, but nothing was particularly striking. For proper recommendations or guidance, I'd recommend walking over to the bar and seeing if the actual bartender may be able to help more effectively.Novo. Went to this charming restaurant at the recommendation of good friends, and had a wonderful experience. Thanks to numerous heat lamps, there's outdoor creekside seating on a pretty large deck-like area behind the restaurant - it was a crisp night when we went, but the warmth from the heaters more than dissipated the chill in the air. And we tend to take advance of eating outside whenever possible and convenient. The tofu lettuce cups were a particularly memorable dish well worth getting!Bliss Cafe. This all-vegan cafe is open for lunch and dinner, and we sat outside amidst falling leaves for a delicious lunch. We shared a sandwich with tempeh, avocado and other veggies as well as chili dogs - which really were vegan hot dogs covered in a sort of warm black bean salsa - not exactly what I'd call "chili", but really tasty regardless. They have a great and varied menu, including raw items (desserts too) and juices and smoothies. I wish every town had a place like this.Luna Red. Broad, fresh tapas menu with a great beer list and plentiful outdoor seating (with strong heatlamps - and also an outdoor seating area around a sort of gas fire pit as well as an outdoor bar).Shell Beach Brewhouse. We checked out this very recently opened tap house and restaurant at the recommendation of a local; it's a pretty snazzy joint, especially for a tiny slip of a beach community in between Avila and Pismo. We waited almost an hour in the crowded bar for a table, fortunately having the good luck and position of being able to snag two barstools. There are . Once seated, we were excited to soon discover that the food exceeded expectations. Had the house-made ono kettle chips, garlic and truffle style (an addictive pile of garlicky and truffley heaven), the aloha ahi poke with butter leaf lettuce cups (if you like tuna, this should be ordered), and a modified brewhouse standard burger (sub in black bean burger - which I think had egg in it - and nixed the cheese, bacon and sauce) which was decently good. This place certainly has above average, modern pub fare and a quality beer selection. While it's a little off the beaten path, being that it isn't in SLO or another more commonly known town or city, it's worth a drink/meal - especially if you're staying in nearby Avila or Pismo Beach.SLO Brewing Company. It isn't always a guarantee that a city's eponymous brewery will deliver on the promise of great beer - but this one truly does. Especially if you love IPAs... one is on nitro, which mellows some of the typical IPA bitterness and makes for a more velvety beer. Equally as good, though for different reasons, as the regular IPA. The oatmeal stout was also quite memorable. We sat at the bar, and had a very friendly bartender who was extremely generous with sample pours - always a huge bonus when at a brewery with so many good things to try! I can see why this place seems to be across-the-board highly reviewed. 

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! 

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!

Honey Cinnamon Apple Butter

Apple butter. Autumn-in-a-jar, honeyed-cinnamon apple butter.

jar of apple butter

apple butter recipe steps

white honey & cinnamon

Let the Edible DIYs continue with a way to put fall's bounty of apples to great use (though this isn't such a bad idea either). To make apple butter, the only necessary ingredient is apples. A lot of them (preferably). Anything else is superfluous - in a good or bad way, depending on what it is. Good = cinnamon, vanilla, honey or other natural flavorings. Bad = cups and cups of added sugar. So unnecessary.And it's a very low-effort recipe that produces wonderful results. In the simplest of terms:Apples cook down in a slow cooker/ crock pot for a few hours, get pureed in a blender and then cook down some more, transforming from applesauce (which is pretty tasty itself - who needs Motts?!) into a thick, smooth, lightly sweet-yet-tart deliciousness that is, in a word, lovely.As I said, this can just be made with apples and apples alone - whatever kind(s) you like - but I decided to add in a little cinnamon and some white honey.Any honey will do, but this Rare Hawaiian Organic White Honey is some special stuff. The best way I can describe it is if velvet were to be a taste and texture, it would be this honey. Ridiculous. Especially eaten off of a spoon. But, I digress...Read on and get the recipe (which is easily vegan - though to make it TRULY vegan, you'll want to omit the honey or replace it with perhaps agave) for Honey Cinnamon Apple Butter.Recipe: Honey Cinnamon Apple ButterWhat You Need

• About 5 lbs of apples (I used a combination of granny smith and pink lady this time to get some tartness and sweetness)

• 1/8-1/4 c honey

• 1/4-1/2 tbsp cinnamon

• a few squeezes of fresh lemon juice

What You Do

• Core and slice apples into large chunks, and put into slow cooker/ crock pot; add a couple of squeezes of fresh lemon juice

• Cook apples in slow cooker/ crock covered on high for about 3 hours, stirring every 15-30 min or so (it'll help prevent the apples from sticking at the bottom, and keep the heat distributing evenly; note that cooking time will vary depending on how hot your cooker is)

• Once the apples are very soft and mash apart easily, transfer the mash into a high-speed blender or a food processor (depending on the size of your appliance, you may need to do this in several batches)

• Puree the apples until smooth

• Pour the pureed apple back into the slow cooker/ crock and stir in cinnamon and honey, to taste

• Cook on medium, covered, for 3-5 hours or until it has reduced to a much thicker consistency; it'll be darker in color as well

• Cool and save in jars or other air-tight containers in the fridge for a few weeks, or can to preserve even longer!

(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!

Snickerdoodle Cookie Dough Chai Ice Cream

Last week, I shared my recipe for vegan snickerdoodle cookies with the promise of another related recipe coming soon. Here it is: snickerdoodle cookie dough chai ice cream. What's more is you can make this delicious vegan ice cream without an ice cream maker/ machine! All you need is a whisk and a blender (high-powered works best, and a food processor may also work though I didn't try that). A lovely cool dessert for a warm summer night... though the chai and touch of cinnamon in here also make it an appropriate cold weather treat too. Although really, as far as I'm concerned, seasonality only really applies to produce and what is most local... when it comes to things where produce isn't a factor, any time of year applies!Recipe: Snickerdoodle Cookie Dough Chai Ice CreamWhat You Need

• Vegan snickerdoodle cookie dough (click for recipe) - about 3/4 c of 1/4-1/2 tsp sized balls of cookie dough rolled in the cinnamon & sugar mix, and frozen

• 14 oz can of coconut milk (about 1 3/4 cups)

• 2 tsp vanilla extract or 1/2 tsp vanilla bean paste

• pinch of salt

• 1 c chai concentrate (I like Oregon Chai brand in the "original" or "slightly sweet" varieties)

• 2-3 tsp cinnamon

• 3 tbsp honey

What You Do

• Combine all ingredients - except the cookie dough - in a plastic or glass bowl or container with a sealable lid

• Whisk well for 2-5 minutes, until all ingredients are combined

• Cover container with lid and freeze until solid

• Once solid, remove from freezer and let it thaw slightly on your countertop (about 10-15 minutes)

• Use a spoon to scoop the frozen mixture (you'll notice it's a bit icy) into your blender

• Blend on a medium speed (if your blender has an "ice cream" setting, press that button) for 2-5 minutes until the entire mixture is blended into a smooth, creamy textureNote: When you first begin blending, you may need to start and stop a few times and use a spatula to push the ice cream around to be in contact with the blades

• Once the consistency is smooth and creamy, scoop it back into your sealable container

• Add the snickerdoodle cookie dough balls to the ice cream and stir with a spoon to distribute throughout

• Cover with the lid and freeze to a firmer consistency again - but once it re-freezes and you scoop it, it'll have kept the smooth texture and won't be icy anymore

• Scoop it into a bowl, cone or between two cookies (snickerdoodles?!) and enjoy!

(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

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 :)

veganmarblecake

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.

Recipe: Vegan Strawberry Rhubarb "Cheesecake"

The creamy richness of cheesecake with healthy fats, less sugar and raw, vegan ingredients? Why not!I still have some researching and experimenting to do to perfect this, but I think it's a pretty solid recipe. I love rhubarb and strawberries - separate or together - so when I first spotted seasonal rhubarb at the local market earlier this month, looking so vibrant and beautiful, I had to grab some. I've had strawberries on real cheesecake before, so I thought making a strawberry rhubarb compote to top on a vegan "cheese"cake might be a nice complement of flavors and textures.This is one of those vegan foods where you can't go in expecting an exact replica of regular cheesecake. Not gonna happen. But, if you want something cheesecake-like that has a leg up on the "real" thing in terms of nutritional value (note though that this is not a "health food" per say and is not low calorie - though as with anything, you can control caloric intake based on how you portion) and also tastes great, then I highly suggest giving this recipe a try.Keep on reading for the recipe!Recipe: Vegan Strawberry Rhubarb "Cheesecake"What You NeedFor the crust:

• 1/3 c nuts (I used a mix of macadamia and almond)
• 3-4 dried dates
• 1/4 tsp vanilla bean paste (or 1/2 tsp vanilla extract)
• 1/3 c unsweetened coconut
• 1/2 tbsp water

For the filling:

• 1 c soaked raw cashews (soak for 4-6 hours, then drain)
• 1/2 c coconut cream*
• 2 tbsp fresh lemon juice
• 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
• 1/4 c + 2 tbsp honey (to taste)

For the compote topping:

• 4 stalks of fresh rhubarb, cut into 1-inch pieces
• 1 pint strawberries, sliced
• zest and juice of 1/2 an orange
• 1-4 tbsp honey and/or turbinado (to taste)
• 1-3 tbsp water (optional, for consistency)

For assembly/serving:

• 3-4 small glass jars, tupperware, or other container(s) of your choice for the"cheese"cake (you can make this into individual portions or one larger serving)

What You Do

• To make the crust, process all ingredients - minus the dates - in a food processor or powerful blender, until the consistency only has small crumbs (I didn't grind mine up enough to my liking - will blend more next time). Add dates, and process until mix looks evenly combined. Press "dough" into bottom(s) of container(s) from which you'll serve.
• To make the filling, blend all ingredients until smooth. Taste to make sure no adjusting is needed (more lemon? sweetener? vanilla?). Spoon into serving container(s) over crust.
• Refrigerate or freeze until the "cheesecake" sets and firms.
• To make the strawberry rhubarb compote - which should be done in advance so it has time to cool before cheesecake assembly - put rhubarb pieces in a small/medium saucepan over medium heat, stirring. As they begin to heat through and soften, add strawberries. Once the fruit begins to soften and combine a bit - the rhubarb will start falling apart - add orange zest and juice and sweetener. Keep stirring, and taste as you go in case adjustments are needed. Simmer for about 20 minutes, and then remove from heat, cool slightly, and then cool completely in refrigerator.
• Once the "cheesecakes" are firm, spoon cooled compote on top and store in refrigerator until you're ready to serve!

*Note: To get coconut cream, put a can (or more) of coconut milk (organic if possible -though that won't impact how this turns out!) in the refrigerator for a few hours. Make sure not to shake it up. Once the can is cold, remove and open with a can opener. You'll find "coconut cream" at the top of the can - scoop it out with a spoon - with a thinner liquid beneath it. Chilling the can in the fridge is an easy method of separating the coconut milk into two very different viscosities/consistencies, which can be helpful for recipes, such as this, that require only one or the other.

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.