Simple Summer Heirloom Tomato Fusilli

organic fusilli con buco

simple summer pasta ingredients

garden basil

chopped heirloom mini tomatoes

garden jalapeno

simple heirloom tomato sauce

summer fusilli pasta dish

summer heirloom tomato fusilli

The simplicity of fresh, chopped tomatoes, a little olive oil and your favorite pasta is something to be appreciated in its own right. But it's also something that can be spruced up a bit with some other fresh flavors to really elevate it to a "wow" dish, without diminishing its lovely simple quality. I'm not going to write this out in typical recipe fashion - I'd rather this serve as inspiration for you to come up with your own perfect balance of flavors to spruce up a plain pasta dish!Try starting out with about 12 oz of pasta (one of my top favorites happens to be this kind of fusilli):a pint or two of tomatoes (I went with a mix of mini heirlooms for some shape, color and flavor variety), a handful of fresh basil, some fresh chives, garlic, lemon, shallot:the fresher the herbs, the better - the basil in this case was clipped from our garden:and some sea salt, ground pepper and chili flakes (if you like a little heat- just a touch really complements and intensifies the other flavors in this dish) for seasoning. And of course some olive oil.I got all of my ingredients prepped first - chopped the tomatoes:and also finely chopped 3 small cloves of garlic and one small shallot, chopped the chives and basil roughly and sliced the lemon in half. Peter then plucked a jalapeno from our garden and chopped that up for an extra boost of flavorful heat to go in at the end:A tablespoon of olive oil then went into a large pan heating over medium heat, and a minute later in went the garlic and shallots to saute until they began to soften. I then zested in a little more than half of the lemon and squeezed the juice of the full fruit into the pan as well. After a quick stir, I added the tomatoes to the mix, as well as a pinch or two of sea salt and a few grinds of black pepper. I gave it a stir every couple of minutes and let it cook over just under medium heat; after 8 minutes or so the tomatoes will be slightly broken down, softened and the sauce will thicken a bit as a result - it's good to reduce the heat to low at this point:Meanwhile, I had water heating to a boil for the pasta, which ultimately should cook to al dente doneness. Once the pasta was cooked and drained, I added the basil, chives, a few shakes of chili flakes to the sauce, stirred, and added the pasta to the sauce as well as a drizzle of olive oil (maybe one tablespoon):We then served the pasta into our bowls - if you're using japaleno too, add it to your liking into your individual portion. And a little extra basil on top never hurt anyone:And there you have it. Simple in its construction and ingredients, and light yet bursting with flavor. A wonderful summery pasta that certainly can be enjoyed year-round if tomatoes are good and fresh. Oh and what's that light dusting on top of the pasta in the photo above? Not actual cheese - this is a vegan dish - stay tuned for more info :)

Iced Coffee + Coffee Ice Cubes

iced coffee with coffee ice cubes

File this under "Late to the Game" (as in, I was late to catch on to this concept!). My first encounter with coffee ice cubes in my iced coffee was when we were in Sayulita, Mexico earlier this year for the wedding of one of my best friend. The iced soy latte you see to the left here was a coffee revelation. Good, strong coffee that doesn't get watery and diluted as the ice melts? What's not to like!I've been meaning and wanting to make this for some time now, but it's been one of those things that I tend to think of at inopportune times. Finally the other day when at Trader Joes, I picked up a tin of their Vanilla Chai-Spiced Coffee and headed home with iced coffee on the brain. Into the french press went the coffee grounds as the electric kettle brought water to a boil, and I got a large glass jar and ice cube tray ready for the prepared coffee. Then, this weekend, with the coffee well chilled and cubes well frozen, those two along with some coconut milk made for a very refreshing beverage that did not get watered down as time went on! Absolutely the best way to enjoy iced coffee.

Tomato, Green Olive & Spinach Dip

On a recent trip to Costco (with enough hunting around, there are indeed organic and clean-ingredient products to be found there!), there was a sale on Baba Foods hummus. We tasted and enjoyed many and bought three: sun-dried tomato and basil, spicy black bean, and garlic and artichoke. YUM. A nice way to switch things up with typical store-bought hummus flavors.Wanting something on the lighter side for dinner last night - and having these three tubs of hummus to go through - I figured I'd try and add some veggies to bulk the hummus up in a healthy way. What I wound up with is one of those "refrigerator/pantry recipes" - where I didn't plan ahead at all, but instead took a look at what ingredients were already in our kitchen and picked out a few that sounded like a good combination. With some fresh veggies, garlic, a touch of olive oil and a food processor, you really can't go wrong mixing together just about any combination of ingredients! And it takes all of 5 minutes. Quick, delicious andsuper healthy. Gotta love the food processor (I used a mini one) as a time saver!After preparing the tomato, olive and spinach dip, I thought it would go well with the sun-dried tomato and basil hummus. So into a bowl went the hummus, and I made a little well in the center into which I scooped the dip. We ate it by dipping in griddle pan-warmed za'atar pita (by Kermanig Bakery - another recent and great Costco find) slices.This dip works well on its own, and did exactly what I was hoping for in terms of bulking up the hummus with some quality, healthy veggies. In combination with the hummus, it's a nutritionally well-balanced dish - great for a snack, appetizer or light meal.Recipe: Tomato, Olive & Spinach DipNote: I didn't measure exact amounts when making this, but it shouldn't be a problem, as slight variations on the ratio of ingredients won't have a negative impact!What You Need

• 1 c cherry/grape tomatoes (any color)
• 10 medium green pimento olives
• 1 c loosely packed spinach
• 1/2 garlic clove
• pinch sea salt (or any other salt will do)
• a few grinds of fresh black pepper
• 1/2 tbsp olive oil, divided in half
• 5 large basil leaves (optional)
• 1-in chunk of a fresh jalapeno (optional)

What You Do

• Add garlic to food processor and pulse to chop
• Add tomatoes and pulse to chop
• Add all other ingredients (minus 1/4 tbsp olive oil) and pulse, chopping to desired consistency
• Scoop into desired serving dish - over hummus or by itself - and drizzle the remaining olive oil over the top
• Serve with warmed pita or whatever you want to dip in it, and enjoy!

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

Tzatziki, Veganized!

vegan tzatziki pairings

Tzatziki.Tzatziki that's vegan.This recipe is a bit of a revelation to me. Let me explain why, beginning with a little digression...I have a hard time picking favorites when it comes to food - specific items or dishes, restaurants, cuisines, etc. So I just accept the fact that I have many favorites. And one such favorite, when it comes to cuisines, is Greek food. I love everything about it. Mezes like tzatziki and taramasalata, gigantes with tomato, horiatiki salad with tangy feta, lamb, fish, lightly grilled pita, baklava, galaktoboureko... yup, I love it all. And when I have the opportunity to go to a really great Greek restaurant (a rarer occasion now due to proximity), I will happily partake in any of these. But, there are obvious animal-derived ingredients in the mix that I otherwise regularly stay away from.Actually, I take back what I said before about never being able to pick favorites - as much as I love all of those Greek foods I listed, I can pick one favorite: tzatziki. I can make a bowl of it and some warm pita bread vanish awfully quickly!I used to make it the traditional way - with strained/Greek plain yogurt - but since focusing on eating a majorly plant-based diet, I was determined to find an alternative base around which to make it. Lo and behold, silken tofu turned out to be just the thing. I am still a little surprised when I make this at how close to the dairy version this tastes and feels. I really think if someone had just set a dish of this vegan tzatziki in front of me, I would have eaten it and not known that it was made with tofu (which also gives it an added dose of healthy!).When I got the recipe just right for the first time, I was so excited and enjoyed it so much that I kept making things for dinner that it would go with (see photo above!), so I'd have an excuse to eat it. Not that I need an excuse. But you know what I mean. And when we ran out, I made more. And so on. It's that good!Here's the recipe (and by the way, stay tuned for recipes on the other components of the dishes in the pictures above... oven-"fried" zucchini, oven-"fried" pickles, roasted sweet potato chips, cucumber dill salad, sweet potato veggie burgers...):Recipe: Tzatziki, VeganizedWhat You Need

• 14 oz package of soft/silken tofu (organic, non-GMO), drained

• the juice of one medium lemon (about 2-3 tbsp)

• 1 tbsp white wine vinegar

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1 large garlic clove

• 2 tbsp olive oil, plus another 1/2 tbsp separated

• 1 medium/large cucumber, peeled, seeded and grated, with excess water squeezed out*

• 2-4 tbsp chopped fresh dill, or 3 tsp dried dill (measurements depend on how much dill you like - I like a lot!)

What You Do

• Put garlic in blender or food processor container (I use my mini Cuisinart food processor for this recipe) and grind until it's finely shredded

• Add the tofu and pulse to combine with the garlic

• Add the lemon juice and vinegar and blend until the texture gets smoother and creamier

• Add the salt and pepper, pulse to combine (taste now and add more if desired)

• Add the olive oil and blend to thoroughly combine

• Using a spatula, scoop the mixture into a bowl, add the cucumber and dill and stir to distribute evenly

• Add in the remaining 1/2 tbsp olive oil and stir

• Taste again for seasoning - serve/eat right away, or store in the fridge (keep in mind the garlic will come through more the longer you keep this in the refrigerator)

• Serve with warm pita bread, sliced veggies, a veggie burger, fish, rice - you name it!

*Once the cucumbers are grated, take some in your fist and squeeze over the sink to wring out some of the water. I also let the prepared cuke sit on paper towels until I'm ready to throw it in the mix.

Tomato Avocado Stacks with Scallion-Lime Corn

Sweet fresh corn, creamy hass avocados and juicy beefsteak tomatoes, all piled together... yum.

tomato avocado stacks with scallion lime corn 2

Throw in some scallions, lime juice & zest, plenty of ground black pepper and a balsamic-dijon-honey-lime vinaigrette and you've got yourself a light and delicious summery dinner!If you want an alternative to a typical salad, this veg dish is just the thing. And with corn and tomatoes are locally in season, you have all themore reason to make this asap!Recipe: Tomato Avocado Stacks with Scallion-Lime CornWhat You Need:For the Vegetables

• 3 large, ripe tomatoes (heirloom, beefsteak)

• 2 ripe avocados

• approx. 1/2 c very finely sliced scallions (with 2 tbsp of it separated and set aside)

• 4 ears of fresh corn, shucked

• juice of 1 lime and zest of 1/2 lime

• 1 tbsp Earth Balance

• sea salt & freshly ground pepper, to taste

• NOTE: I thought of this after the fact, so I didn't do it yet myself, but black beans would be a great addition to the corn - so consider adding a 14 oz can of rinsed and drain black beans to the cooked corn to make it all a little heartier, if you'd like!

For the Vinaigrette (I winged this, so measurements are approximations - you can't really go wrong though; just taste as you go!)

• 1/4 c balsamic vinegar

• 1 tsp dijon mustard

• 2-3 tsp honey

• 1 tbsp fresh lime juice

• 1/2 tsp garlic powder

• 1/2 tsp ground black pepper

• pinch of sea salt

• 2-3 tbsp olive oil

What You Do:

• Cut the stem out of the tomatoes and slice tomatoes into 1/8-1/4 inch slices

• Halve the avocados, remove the cores and peel off the skin; cut lengthwise into very fine slices

• Cut the kernels off of the ears of corn

• Melt the Earth Balance in a medium saucepan over medium heat

• Add the corn and scallions (minus the 2 tbsp) to the saucepan, mixing occasionally

• Once the corn is heated through and the scallions have softened a bit, add the lime juice and zest, salt and pepper to taste, and stir to combine; cook for another 3-5 minutes and then remove from heat

• Combine all vinaigrette ingredients, minus the olive oil, in a small bowl and stir with a fork or whisk; then whisk in olive oil (as I've said before, I like vinaigrettes to have more vinegar than oil, but they are typically made the other way around - so adjust as needed and make it to your preference!)

• For assembly: On a platter or large plate, alternate layers of tomato and a few slices of avocado to make 3-4 stacks. Scoop the corn and scallions onto the plate around the stacks, drizzle 2-3 tbsp of the vinaigrette over the stacks, and sprinkle the remaining 2 tbsp of scallions over the tops.

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 :)

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 :)

Nutritional Yeast Vegan "Cheese" Sauce

Creaminess is texture not found consistently or very frequently in vegan eating due to the absence of dairy. The most common vegan sources of something creamy are probably avocado, soaked and blended nuts, non-dairy milks and butter substitutes, and tofu. But certainly when cheese is removed from the picture, you need to get a little more creative to bring back a creamy texture to your plate.I made vegan mac & "cheese" a while back, the base of which was Daiya "cheddar", and was extremely pleasantly surprised with how great it turned out both in favor and mouth-feel - though Daiya gets most of the credit for creating a product that melts and imitates real cheese so closely.I've been reading a lot about nutritional yeast though, and my curiosity to make something in which that was the main ingredient finally got the best of me. I made this nutritional yeast sauce over the weekend and similar to my vegan mac & cheese, I was yet again taken aback by how well this creation turned out.On a slight digression... I've seen nutritional yeast referred to as "nooch" on many online resources... and maybe since "nutritional yeast" is a lot (I guess?) to say/type over and over, I can begin to understand a shortened nickname... but even so, I just can't get on board with calling it nooch. No judgement, but I prefer the whole name or an initial abbreviation (NY?)!Nutritional yeast is an interesting and versatile ingredient. I've been using Bragg brand, which is vegan, gluten-free, non-GMO and sugar-free. And, not only does it taste great in many recipes, nutritional yeast has some noteworthy nutritional value, particularly for a vegan source. Most of all it's a tremendous source of B vitamins - thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), cobalamin (B12) - as well as other vitamins like selenium, 18 amino acids, and minerals such as zinc and iron. (On yet another quick digression, I've been thinking a lot lately about how we are constantly told to "take our vitamins", but sometimes the benefits and specific importance of each gets lost in translation. So, stay tuned for a post on the breakdown of important vitamins and minerals!).This nutritional yeast cheesey sauce is easy to whip up in no time, and is so tasty: it's very creamy, rich, salty and tangy. It's also very versatile: eat is as is and dip in your favorite chips or crudite, pour it over raw or cooked veggies or grains, or add in some diced tomatoes, olives, peppers or herbs for a new twist.Click through for the recipe!Recipe: Nutritional Yeast "Cheese" SauceWhat You Need

• 1/4 c nutritional yeast 
• 1 tsp salt
• a few grinds of fresh black pepper
• 1/4 c flour (brown rice or other gluten-free blend, or all purpose unbleached flour)
• 3/4 tsp garlic powder
• 1/2 tsp mustard powder
• 1 c water
• 1 1/2 tbsp Earth Balance (or other vegan butter substitute)
• dried cayenne (optional)

What You Do

• Mix all of the dry ingredients in a small saucepan
• Slowly whisk in the water, whisking until all clumps are gone
• Add Earth Balance and put the saucepan over medium heat, whisking frequently until it begins to bubble and thicken
• Remove from heat and taste in case you need to adjust any seasoning
• Add a pinch or two of cayenne for some heat, or chopped veggies for a heartier dip/sauce
• Leftovers should keep for a couple of days in an airtight container in the refrigerator - but my guess is you'll rarely have any leftovers to save when you make this!

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How to Make a Salad an Awesome Entree

I am extremely excited and proud to be writing for This Dish is Veg - and today, my first article for the site was posted. If you're interested in getting some tips on how to transform a salad into a satisfying and delicious (and vegan!) entree, read more here! 

Pineapple Strawberry Orange Juice + 1 Unsuspecting Ingredient

Starting out this beautiful morning with a new juice concoction whipped up in the Blendtec:

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I'm heading to spin class and wanted a clean and healthy jolt of energy to get me going and hit my system quickly - and didn't feel like making the usual protein smoothie (frozen berries with a vegan pea protein powder) - so I threw in about 1 cup each of sliced fresh pineapple and strawberries, 1 peeled orange and two large handfuls of spinach. I pressed the "Whole Juice" setting on the Blendtec, but you could just pulverize this in any blender on a high speed setting, or throw it in a juicer (but I didn't want to eliminate the fibers). After I poured it into the glass, I threw in a few ice cubes to increase the chill. A refreshing way to start the day.I hope your day is off to a great start as well!

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.

Buy This: DeCio Pasta

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Best recent discovery at the Prescott farmers market: DeCio Pasta.DeCio Pasta is vegan, handmade, veggie-based and so intensely flavored with the particular vegetables and herbs used in each kind that eating it with sauce is completely unnecessary... I'd even go as far as to say inadvisable. A sample taste test at the farmers market was the pasta mixed only with olive oil and sea salt, and that alone was divine.We bought the Wild Mushroom, Habanero, Tomato Basil Garlic and Spinach Basil Garlic varieties. For dinner one night (okay, the same day we bought the pasta - couldn't wait to make this!), I combined some Tomato Basil Garlic and Spinach Basil Garlic pasta with some trusty, go-to ingredients we already had on-hand in the kitchen:(fresh garlic, olive oil, grape tomatoes, kalamata olives, a little salt, a lot of black pepper, a pinch of crushed red pepper, and white kidney beans for substantiveness and protein)Side note... when it comes to savory smells, is there anything better than garlic sauteeing in olive oil??So, I sauteed two cloves of garlic, then added the tomatoes and olives, and a few minutes later added the beans and salt & peppers.The pasta cooks very fast - about 3 minutes in boiling water - and once it was done, I added it to the sautee pan to combine everything together. Then it was time to eat, and eat we did - every last bit that we cooked!The pasta was insanely delicious. I can't wait to try the other ones we bought and decide on what veggies will go best with each! I think it'd be pretty hard to go wrong though, the pasta is that good. I highly recommend checking out whether DeCio Pasta is sold near you - and if it is, go get some and make it for dinner tonight!The wine we paired the pasta with was also fabulous. Charles Smith Kung Fu Girl Riesling is described quite accurately as "Aromatic, smooth, vibrant and tasty. Think tangerine, pineapple wet stone, key lime, clove, and nectarine," and "Vivid, distinctive and immensely appealing for its juicy Winesap apple, apricot and citrus flavors, finishing with zing to balance the sweetness." Definitely tasted a lot of citrus and apricot in this extremely refreshing wine; it was sweet, but so light and clean that there was nothing cloying or syrupy about it. We bought a few bottles so we can keep enjoying this great Riesling!

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.

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: Roasted Vegetables with Quinoa and Garlic Basil Vinaigrette

Vegetables made any way you like - roasted, steamed, sauteed, raw - mixed with a grain like quinoa or rice is one of the healthiest, most versatile and cost effective ways to eat. Vegan or not, everyone should include food like this in their regular diet - but the fact that this recipe is vegan doesn't hurt! This roasted veggie and quinoa recipe and variations on it have become a dinner staple in our house.Any vegetable/grain combination you concoct can be a side dish, or eaten as your main meal any time of day. When it's the main event, throw in a can or two of beans for extra protein and heartiness. I'll be posting variations on the following basic recipe - it's amazing the difference the omission or addition a different veggie or two or three can make, or a slight tweak to the seasoning - but, here's a simple and tasty starting point. And remember - consider this recipe to be more of an outline or suggestion; one you can tweak in any way with the quantities and types of veggies and seasoning you include.(Click through for the recipe!)Recipe: Roasted Vegetables with Tricolor Quinoa and Garlic Basil VinaigretteWhat You Need

• 1 cup dried tricolor quinoa

• 2 med/large sweet potatoes, diced

• 1/2 pint grape tomatoes

• a few handfuls of kale, torn into small pieces

• 1 cup diced baby portobello mushroooms

• 1-2 cups broccoli

• 1 small zucchini, quarted and sliced

• 2 cloves of garlic, minced

• 1-2 tbsp coconut oil

• 1/4 c white wine vinegar

• 1-3 tbsp olive oil

• 3/4 tsp garlic powder

• 1/2 tsp dried basil

• ground pepper, salt, dried chili flakes to taste

What You Do

• Preheat oven to 350 degrees.

• Cook quinoa according to instructions on package.

• Toss diced sweet potatoes with fresh garlic, a drizzle of coconut oil, a pinch of salt and plenty of ground pepper in a 9 x 13 baking dish, and roast until potatoes are just soft (about 30 minutes).

• Add kale, broccoli, tomatoes, zucchini and mushrooms to roasting pan and toss with sweet potatoes. Add another drizzle of coconut oil if you want.

• Increase oven temperature to 385 degrees, and roast all of the vegetables for about 15-20 minutes.

• Whisk vinegar, garlic powder, dried basil, ground pepper and a small pinch of salt in a small bowl; slowly pour in olive oil (I prefer a much higher vinegar to olive oil ratio than is traditional, but adjust to your personal preference) and whisk to emulsify.

• Combine cooked quinoa, roasted vegetables, a few shakes of crushed red pepper and the vinaigrette in a mixing or serving bowl. Eat hot, cold or at room temp!

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.