Vegan Baking and Sweets

No Bake, No Stovetop Cookie Bites

vegan no-bake cookie bites

When I was growing up, my mom made these great no-bake cookies all the time as an afterschool snack. They were super delicious and full of oats, chocolate, and peanut butter. Such a good combination! However, the recipe also had a stick of margarine and loads of sugar, making this a treat I haven’t made as often for my own kids. One day I was trying to make a raw-ish brownie out of dates, nuts, and chocolate. Instead, my creation tasted just like those no-bake cookies I loved so much as a child. Recipe from The Abundance Diet: The 28-Day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. * ©2015 by Somer McCowan. Used by permission from Vegan Heritage Press LLC. Photo by Ann Oliverio. more→

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Corn Muffins with Black Beans and Zucchini

black bean, corn, and zucchini muffins

This savory vegan muffin makes good use of summer’s fresh corn and the season’s abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a year-round veggie. These make a perfect accompaniment to hot or cold soups. Black beans give these a bit of heft, making them a nice change of pace for the lunch box. Photos by Evan Atlas.
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Laura’s Date-Nut Truffles

Laura's Date Nut Truffles

If you’re in need of a fuss-free, healthy dessert that will impress guests, look no further. Laura Theodore, the “Jazzy Vegetarian,” created this simple yet decadent-tasting treat for just such an occasion. This treat is gluten-free, oil-free, quick, and easy. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

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Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

These homemade bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day. Our whole family loves them! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes* by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy. more→

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Rustic Strawberry Tart

Vegan Rustic Strawberry Tart

As with all desserts that spotlight fresh fruit, the season’s best berries make this tart shine. This dessert was inspired by a large basket of spring strawberries from Fall Creek Farm in Granbury, Texas, where Cullen and Ashley Crisp’s mantras are “the smaller, the sweeter” and “the redder, the better.” If you’re purchasing the grocery-store variety, pony up for organic—it’s worth it. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney. more→

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No-Bake Breakfast Cookies

Vegan No Bake Breakfast Cookies by Ann Oliverio

These oat-based unbaked cookies are great for breakfast on the go, a mid-afternoon treat, or a post-workout snack. They’ve got a lot going for them — nut butter, seeds, and dried fruits. They’re gluten-free (if using GF oats) and oil-free as well. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

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Apricot Nut Balls

Apricot Nut Balls

Here’s a naturally sweet treat, made from dried fruit, raw nuts and seeds. They are a stunning addition to any festive dessert table. Recipe contributed from Caryn Hartglass, founder of Responsible Eating and Living. Photos by Evan Atlas. more→

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Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze

Vegan Chocolate Vanilla Bunt Cake

Bundt cakes are everyday cakes—easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla: The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream. From Real Food For Everyone by Ann Gentry, © 2015 Andrews McMeel Publishing, reprinted by permission. Photos by Sara Remington. more→

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