This pie is pure unadulterated bliss! I served it on Christmas Eve to a table full of very skeptical non-vegans. I’m pretty sure it blew their minds. My favorite part about this pie is the Nutter Butter crust, if possible, don’t substitute with another crust type! If you live some place where Nutter Butters aren’t available…then I guess graham cracker crust will work ;-).
When cut into 8 slices, each serving has 14 grams of protein! So you can kind of justify eating 2 slices…or at least I did.
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This chili has a unique flavor autumn flavor: sweet potatoes, black beans, squash and chipotle peppers, with a hint of cocoa and cinnamon. A little bit of sweet and a little bit of spicy, this savory soup has a combination of flavors that will please any palate. It’s made without any oil, so it’s quite healthy for you too. This soup gets even better the next day so you’ll be excited to have it for left-overs. Top with creamy polenta and avocado…I’m going back for seconds right now!
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So you might be thinking: “Vegenaise? In a cake?!” But trust me, this cake will seriously knock your socks off!!! Adding the vegenaise makes the cake so moist and fluffy, it’s pretty much unbelievable.
I typically don’t do much baking, but it was my best friend’s birthday this weekend, and her favorite dessert in the world is vegan cupcakes. The reason I try to stay away from baking is because I have no self control when there are baked goods close by. These cupcakes are already gone if thats any indication, and my friend only ate one (where are the rest you might ask? Probably hanging out on my ass somewhere).
So, Even though I’ve had quite a few baking mishaps, I decided to try to make her cupcakes from scratch. This could have proven disastrous, but I was extremely happy with the results. In fact, this is the best chocolate cake I have ever had! It’s so moist and fluffy; truly hard to believe that it’s vegan. With the ricemellow cream ‘cheese’ frosting, this cake tastes exactly like a hostess cupcake. It’s somewhat difficult to find the vegan marshmallow cream that I used. Lucky for me, Portland has a vegan grocery store. Here’s a link to where you can buy it online though :-).
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I am constantly experimenting with different ways to make vegan puddings, yogurts, and ice creams. This is by far the most simple (only 3 ingredients) way that I have found to make a chocolate soft serve that is not only good for you, but incredibly easy and delicious as well. You really can’t taste the banana all that much, it just adds a creamy taste and texture with a hint of banana. This dessert is quite addicting. I eat it almost every night, and without the guilt. ;-)
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A little taste of paradise in every bite! These cookies are about as healthy as can be while still getting away with being called a cookie. They are made without flour, sugar, eggs or butter, while still being as delicious as their naughty counterparts. I made some with chocolate chips, and some without. They are good either way, but definitely yummier with the chips added, and they help to hold the cookies together too, they are kind of crumbly without. They would probably taste amazing with white chocolate chips, but I have yet to find ones that are vegan. This recipe calls for quinoa flakes. I wanted to use something a little different, plus, quinoa has a ton of protein. Quinoa flakes are basically quinoa that has been rolled like oats. They are kind of hard to find (I got mine at whole foods) so If you can’t find them, then you could use oats, but it will give the recipe a very different flavor.
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