Vegan Baking and Sweets
Since I’ve been making ice cream twice a week (at least) for the entire month of July, it’s only fair that I share, right? I made this ice cream with my students in our Vegan Desserts class a few weeks ago and everyone really enjoyed it. The consistency is a little like soft-serve. You can allow it to firm up more in the freezer for a while, if you have more patience than I usually do. But honestly, this is ridiculously good either way. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.
Instead if buying store-bought non-dairy ice creams, you can make a batch of homemade vegan ice cream, with the best ingredients from your own kitchen, in just about 30 minutes. That’s close to what it might take to gather your group, drive somewhere, and wait in line for vegan ice cream – that is, if you were able to find one you really liked. Last weekend I got so inspired that I made three separate batches of ice cream. Here I share one of my all-time favorites – Chocolate Chip Gelato. It knocked everyone’s socks off, and could not be easier, with just four ingredients. Recipe and photo contributed by Vicki Brett-Gach from her blog Ann Arbor Vegan Kitchen.
It’s amazing to me that a dessert this good can be free of refined flour or refined sugar. These fig bars have all of the chewiness and sweetness of traditional Fig Newton cookies, but they’re made with wholesome almonds, oats, and real dried figs. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photos by Hannah Kaminsky. more→
These cookies taste every bit as sweet and indulgent as a cookie should, but they’re surprisingly nutritious. Walnuts contribute healthy omega-3 fatty acids, while coconut lends its anti-inflammatory properties and cacao nibs give the cookies a little antioxidant boost. Whether for benefits or for the taste, I enjoy these cookies both as midday snacks and as dessert. From Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014. Photos by Hannah Kaminsky. more→
You won’t believe that this light and luscious pie—kissed with the dynamic duo of peanut butter and dark chocolate—is made with tofu and only a touch of agave nectar for sweetness. In fact, this is a nutrient-rich dessert you can really feel good about indulging in! Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014, Sharon Palmer. Reprinted with permission from The Experiment. more→
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→