Vegan Baking and Sweets
When you want a lovely summer dessert but don’t feel like fussing (or baking) this unbaked peach-berry crumble just the thing. I particularly like this with raspberries, if they’re available. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
These no-bake macaroons are filled with all manner of nutrient-dense goodies, including nuts, nut better, dates, and of course, coconut. Not to mention a nice dose of maca powder, which not only lends its malty flavor, but its energy-boosting benefits. If you’re unfamiliar with maca, or just want to leave it out, no problem — see the alternative following the recipe. more→
This vegan blueberry cornbread rises so beautifully, with a golden crisp crust bursting with berries and sweet summer corn kernels. It’s just moist and sweet enough to be a treat, but healthy enough to eat any time of day. Serve with blueberry jam and vegan yogurt for a rustic brunch, or as light dessert after dinner. Recipe and photos contributed by Juhea Kim, from Peaceful Dumpling.
A two-ingredient classic dessert — how can you go wrong? Strawberries and dark chocolate are just made for one another. Though this hardly even qualifies as a recipe, there are are a few tips and tricks that make this come out just right. more→
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→