August 5, 2010
- Manna Bread
Once in awhile I come across a product that is so delicious that I have to tell the world!
What is Manna bread? It is a cake-like, sprouted bread, yeast free bread, organic bread, free of salt, no oils, no sweeteners, no leavening agents. Manna is a moist and delicious, high in protein and fiber.You’ll find it in the freezer section of your natural foods store. Stock up, because it’s easy to go through these little loaves quickly.
Though it’s small, one loaf of Manna bread is perfect for my family of 4 for dinner. I pull one out of the freezer about an hour before dinner, throw it on the counter and let it defrost. About 10 minutes before dinner I open it up, slice it in half the long way, then spread a bit of EarthBalance on each cut side. Then into the toaster oven it goes for 10 minutes until the EarthBalance melts and it is warm and moist on the inside, and toasty on the outside.
- Coconut & Chocolate Chip Cookies
I’m always up for a new vegan cookie recipe — this one was adapted from Christina Pirello’s recipe in her awesome book Cooking The Whole Foods Way. After tasting these cookies you will be convinced that eating healthy doesn’t mean giving up the occasional tasty treat, and you’ll also realize that there is simply no reason to bake with refined sugar or flour since wholesome ingredients taste so much better. Try it and you’ll see what I mean!
June 29, 2010
- Pumpkin Surprise Bread
This bread is a fun departure from the ordinary. Carob chips and macadamia nuts are the perfect accent for tenderly moist pumpkin bread. Carob chips are a healthy, vegan alternative to traditional chocolate chips. They are made from carob powder, which is naturally sweet. However, don’t bite into a carob chip expecting it to taste like chocolate — it doesn’t! Carob has its own distinct and nutty flavor, which is easy to love.
June 24, 2010
- Chocolate Peanut Butter Bars
These bars are so yummy and moist, without any dairy or refined sugar! Be sure to use a wholesome peanut butter, one that only contains peanuts — NO CORN SYRUP!! They also freeze very well, so don’t be afraid to make extra and save for a later date.
- Pineapple Zucchini Bread
This year my garden has been producing tons of zucchini, so of course I’ve been making zucchini bread! I like this recipe because it uses fresh pinapple which adds texture and enhances the flavor. This recipe makes 2 loafs, but feel free to double it and freeze a couple loaves.
May 17, 2010
- The World’s Healthiest Banana Bread
My dad is a master at making moist banana bread — so growing up this was one of my favorite foods. When I was in college he would send me loaves carefully double wrapped in plastic and foil. Each loaf was so dense it felt like a brick! This recipe is unique in that not only does it not contain dairy, eggs or refined sugar/four, it also doesn’t have any added fat. We like to spread some earthbalance on each slice, so it’s great that the bread itself isn’t filled with fat
March 24, 2010
- PB&J Cookies
These cookies are as cute as they are tasty. Kids can’t get enough of them, so make lots and stock up! The most important ingredient in this recipe is the jelly. Find a brand that does not contain refined sugar or corn syrup or sugar-free sweeteners. Look for one that is sweetened only with fruit. You may have to go to a natural food store to find it, but the extra effort is so worth it. Not only does the naturally sweetened jelly taste better, you’ll rest easy knowing that your kids (and you) are eating a treat that is highly nutritious.
February 15, 2010
- Cookie Bars
If you’re skeptical about vegan baking, and are a cookie lover, then please try this recipe. One bite and you will be convinced that vegan cookie bars are every bit as tasty as the dairy-filled variety.
- Fluffy Pretzels
When you’re in the mood for pretzels that are extra soft and airy, then this recipe is worth the 2 hour wait time. (However, if you have the need for speed, then check out this recipe for Quick Pretzels) Try both recipes and decide which you like best!
- Quick Pretzels
We love soft pretzels at the Keuilian house, but the buttery, refined-flour variety from Wetzel Pretzel don’t cut it for us anymore. This recipe is quick, only calling for a 30 minute rise time, so it’s easy to get your pretzel fix whenever you need it. These pretzels are pure and hearty with a touch of sweet.
February 12, 2010
- Fig Cookies
This is one of my all-time favorite cookie recipes. The cookies are a wonderful mixture of the moist, salty dough and the chewy, sweet fig filling. I feel good packing these cookies in Andrew’s lunch, since I know that they contain only wholesome ingredients.
February 11, 2010
- Zucchini Muffins
I’ll use just about any excuse to bake, so when the baking involves veggies I feel fully justified. Everyone loves zucchini bread, so make enough to share. Shhhh, they won’t even realize that this extra healthy recipe doesn’t include dairy or refined sugar!
February 6, 2010
- Mickey (or Minnie) Mouse Cake
Chloe and Andrew were all about Micky & Minnie Mouse this year for their birthdays! It is so gratifying to make a cake that is filled with wholesome ingredients. The kids love it without realizing they are eating something healthier than standard birthday cake.
- Peanut Butter Chocolate Cupcakes
These cupcakes are fantastic. B is a big peanut butter fan, so he is especially excited when I make these
Be sure to have a tall glass of rice milk on hand for maximum enjoyment. - Carrot Cake Cupcakes
These joyful morsels are packed with carrots, raisins and nuts. They are dense, moist and oh-so-delicious!
- Fruity Oat Bars
These bars are a smorgasbord of oats, seeds and dried fruit. Perfect for packing in lunches or picnics — these treats taste great night or day!
February 5, 2010
- Everything Cookies
These cookies are packed with coconut, chocolate chips and pecan pieces — yum! I am amazed at how delicious vegan cookies can be. There really is no need to use the conventional butter, eggs and refined sugar routine when making cookies — it’s only a matter of time before the world figures this out!
January 10, 2010
- Chai Chocolate Chip Cookies
This recipe was adapted from the cookbook Vegan Cookies Invade Your Cookie Jar (a must-have cookbook for anyone who is vegan and loves cookies…like me). I wasn’t sure how the chai would taste inside a cookie, and was pleasantly surprised. If you like the flavor of chai tea then give this recipe a whirl.
January 9, 2010
- Gingerbread Cookies
Call me impatient, but when I make cookie dough I want to bake the cookie dough immediately without having to chill it for any length of time. So to make gingerbread men in the shortest time I use a molded pan like this. These cookies are thicker than traditional gingerbread men, and are softer and chewy — which makes them scrumptious.
- Apple Spice Cupcakes
I love baking around the holidays. When I was growing up we would put together cookie plates for a bunch of neighbors and would make the trek to each house to deliver them on Christmas Eve. Whether you give these delicious cupcakes away or keep them for the family, they are sure to brighten any occasion.
