Vegan Baking and Sweets
The magic in these vegan muffins is that they use no eggs or dairy, but rather incorporate a great healthy baking technique—using applesauce as a binding and fat substitute. It makes the muffins amazingly moist while greatly reducing the need for added fat. Kids love muffins, and by using wholesome ingredients, they become a great substitute for sandwiches for school lunches, as well as serving as any time snacks. Read More→
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These ice pops feature oranges, kiwis, and mangoes, plus coconut water, which is chock-full of electrolytes, calcium, potassium, and magnesium. Recipe and photo from Ice Pop Joy by Anni Daulter (Sellers Publishing, © 2012), reprinted by permission. Read More→
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These enticing honeydew ice pops are low in fat and high in water content, so they’re the perfect pleasure on a hot sunny
day! Recipe and photo from Ice Pop Joy by Anni Daulter (Sellers Publishing, © 2012), reprinted by permission.
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Making a cup of coffee is a time-honored, complex ritual in Turkey. Brewed in an ornate metal ibrik directly over the stove, the ground coffee is heaped straight into the vessel and never filtered. Though it may be a turnoff to some, the grounds are welcome to settle to the bottom in a thick sludge adding body to the whole drink and supposedly telling the drinker’s fortune, like spent tea leaves. Read More→
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Fit for an opera star, the original peach melba kept all components separate: Ice cream melting coldly in one corner of the plate, raspberry sauce congealing somewhere nearby, and peaches slowly losing warmth all by their lonesome. The idea was that the warm fruits would bring up the temperature of the ice cream enough that it wouldn’t threaten the precious vocal chords of Nellie Melba, Australian soprano of the late
19th century, and thus allow her to enjoy a frozen treat. Read More→
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Textural contrast is what keeps a big bowl of ice cream interesting through each and every bite, and precisely why a magical shell topping can be so dangerously addictive. A sauce that pours on as a liquid but instantly solidifies upon hitting a frosty scoop of ice cream, it’s almost as much fun to play with as it is to eat. Chocolate is always the most popular with any crowd, but don’t let the classic limit your creativity! Plenty of other flavors can add a crunch that’s just as sweet and satisfying. Recipe and photo courtesy of Hannah Kaminsky, from Vegan a la Mode. Reprinted with permission of the author and Skyhorse Publishing. Read More→
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Ice pops made from real fruits and veggies are a win-win — lots of fun for kids to eat, and reassuring for parents to know they’re giving their children a wholesome treat. Recipe adapted from a contribution by the Betty Crocker company. Read More→
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Like quaint little shortcakes with strawberries hiding inside, these muffins aren’t overly sweet and make a great breakfast on the go. Reprinted from Great Gluten-Free Vegan Eats by Allyson Kramer (Fair Winds, © 2012), by permission of the author. Read More→
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