Vegan Baking and Sweets
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→
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→
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 Appetite* reprinted with permission © 2015 Front Table Books. more→
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 by Caryn Hartglass, founder of Responsible Eating and Living. Photos by Evan Atlas. more→
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, founder of Real Food Daily restaurants in Southern California. Recipe reprinted by permission, © 2015 Andrews McMeel Publishing. Photos by Sara Remington.
A happy compromise between an energy bar and a decadent dessert, these crispy, chewy, sweet squares are delightful and can be enjoyed however you prefer. Kid friendly, dietitian-approved, these treats are perfect for on-the-go. Recipe from The Vegiterranean Diet: The New and Improved Mediterranean Eating Plan — with Deliciously Satisfying Vegan Recipes for Optimal Health* by Julianna Hever © 2014 Da Capo Lifelong Book, reprinted by permission. Photos by Nicole Axeworthy.
This super-easy, rich tasting vegan chocolate fudge gives you a nice dose of Omega 3s, as it features hemp or chia seeds and walnuts. Made in minutes, it needs about an hour of refrigeration to set up. If you can’t wait that long, pop it in the freezer! Photos by Hannah Kaminsky.
When Valentine’s day is around the corner, or really, any festive occasion, here are VegKitchen’s top reader favorites for luscious vegan chocolate desserts. First up is Easy Vegan Chocolate Cake. It’s a dessert so easy, you can make it even if you don’t consider yourself much of a baker. more→