These are kind of a chewy granola bar. Perfect for a lunch box treat, a picnic, or hey, since there’s cereal and oatmeal in there, why not breakfast? These are so easy and so much yummier than packaged granola bars that there is no reason not to give ‘em a go. If you love a salty–sweet combo, you can use roasted salted peanuts here, or increase the amount of salt by a big pinch. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
You won’t believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates. They’re flourless, gluten-free, and altogether rich and yummy. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. more →
Who doesn’t love an ice cold, refreshing treat? Popsicles are all the rage right now, & when I saw them, I knew I had to try them. I’ve never made popsicles before, so I was really excited to dig in & give them a shot. I was really surprised how quick they were to make, and how delicious the outcome is. I also love that you can make these with any fruit you can blend! Recipe and photo contributed by Meg Staples, of Veggie Staples. more →
Here’s a savory muffin with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any dish. And with the additions of rosemary, thyme, and oregano, this muffin smacks of a garden Alice Waters might have planted. Recipe contributed by Debbie Adler, from Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery.* ©2013 Harlequin books, reprinted by permission. Photo by Carl Kravats. more →