August 5, 2010
- Quinoa Waffles (Gluten Free)
While browsing my extensive collection of cookbooks I came across a recipe for waffles that called for cooked brown rice and whole wheat flour. Feeling creative, I gave it a try with cooked quinoa and brown rice flour — it turned out amazing! This is probably one of the healthiest waffle recipes on the planet!
- Quick & Creamy Bean Spread
It’s great to have something creamy and delicious to spread on sandwiches, quinoa waffles, slices of Manna bread and crackers. This spread is so quick to make and tastes amazing.
- 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.
- Crispy Ginger Tofu with Orange Sauce
Adapted from Alicia Silverstone’s recipe in The Kind Diet, this is a great way to take plain old baked tofu and to turn it into something special. Throw it onto a pile of brown rice with a side of veggies, use it in a sandwich, or toss it into your salad.
- 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!
August 4, 2010
- Tempeh Mini Burgers
For some reason things are more fun when they are mini — these tempeh burgers are no exception.Grilled red pepper, grilled onion and grilled tempeh combined with spicy aruglua and tangy dijon creates an explosion of flavor. I dare you to just eat one!
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.
- Peach (or Mango) Sorbet in a Flash
There is something about ice cream that simply makes my kids go crazy.
At about 4pm every afternoon an ice cream truck drives down the main road behind the back wall of our property, playing a catching tune over loud speakers. As it so happens the kids and I are almost always out back at that time, with me in the garden and the kids in their sandbox. My kids have never gotten ice cream from an ice cream truck. They can’t even see the darn thing since our back wall is so high. But it never fails, whenever that truck passes by they both start screaming for ice cream.
This quick and nutritious fruit sorbet recipe comes in handy at times like those!
- 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.
June 4, 2010
- Creamy Summer Pudding
My kids love dessert, and there is nothing like the promise of a sweet treat to get even the most stubborn child to eat their veggies. The cool thing about kids (especially young ones) is that they will get excited about anything that you create when you call it dessert. Of course they want it to taste delicious and you want it to be nutritious, so this summer pudding is the perfect compromise. Made with butternut squash, a dash of sucanat and cinnamon and topped with bananas, this pudding is a total win-win.
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
May 12, 2010
- Pasta in a Flash
When the kids are hungry and you’ve no plans for dinner, simply throw this pasta dish together rather than heading for a drive thru. You won’t miss the sauce with this made-in-a-flash dish. The fresh veggies coupled with ground salt and pepper add delicious flavor. My kids can’t get enough of this stuff.
April 11, 2010
- Lemon-CornCake Waffle
Imagine a cross between cornbread and lemon bars…that’s what these vegan waffles taste like! Top them with strawberries for a delicious summer breakfast.
- Oatmeal-Banana-Chocolate Chip Waffles
These waffles are a big hit with the kids – and I’m happy to know that each bite is packed with lots of vegan fiber! Make them anytime that your sweet tooth starts acting up in the morning.
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.
March 23, 2010
- Watermelon Candy
It never ceases to amaze me how much more delicious natural foods are than processed ones. This watermelon candy, which contains only watermelon and lemon juice, has such amazing and satisfying flavor. My kids love these!
March 8, 2010
- Strawberry-Blueberry Breakfast Bars
These bars are awesome. They are perfect for a quick snack or breakfast. My kids love them so much that one batch doesn’t last more than a week!
February 15, 2010
- Raw Apple-Nut Cookies
These cookies are chewy, moist, and great to pack in your lunch or to take on-the-go. Raw cookies are extremely easy to make — there is a huge margin for error, since an extra few hours in the dehydrator won’t even make a noticeable difference (as opposed to an extra few minutes in the oven resulting in a tray of charcoal cookies).
- 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.
