I’ve always loved handmade fruitcakes: rich, dark, complex flavors just get better as the weeks of sprinkling with brandy pass. When we first began eating a plant-based diet, I thought that holiday fare might be less than festive, but upon looking closely at my favorite fruitcake recipe, I found that creating a compliant treat was easy—mashed bananas or applesauce create … Read more
Who says pumpkin pie has to have eggs? This rich pie allows the pumpkin flavors to really shine! NOTE—You’ll need to make this pie the day before you want to eat it because it needs to set overnight.
Vegan Pumpkin Pie
One 9″ pie, serves 8
1 cup unbleached flour
1 cup (minus 2 T.) whole wheat flour
1 … Read more
It was a dark and stormy night…so she made baked apples. I actually use my local bakery’s no-fat cinnamon-sunflower seed granola for the stuffing, adding some nut butter (sometimes) and maple syrup, but here’s an approximate breakdown of their ingredients.
Vegan Baked Apples
Makes 4 large servings or 8 smaller servings (half-apples)
4 large firm baking apples, cored
2 cups … Read more
Recipes for whipped coconut cream can be found all over the internet…I added this one for ease of use 🙂
Whipped Coconut Cream
1 14-ounce can coconut cream or full fat coconut milk*
1/4 – 3/4 cup powdered sugar
1/2 tsp vanilla extract
A few drops lemon, lime, or orange flavoring + matching zest
1/2 cup pumpkin puree
Although I’ve listed the chocolate chips as an optional ingredient, I personally consider it a core ingredient in banana bread. Those little melty chocolate spots within the sweet banana bread add even more joy to tastebuds!
Makes one loaf
Years ago, I used to make this simple no-bake dessert all summer, with whatever fruits were in season. Cherries, blueberries, blackberries, peaches, and apricots all made their appearances. Then for some reason, I stopped making it, and only recently remembered how much I like its cool, lightly-sweet, simplicity. The quantities of the liquids can be played around with, meaning you … Read more