This recipe makes an Easy Gluten-Free Vegan Vanilla Cake that tastes great served with your favorite frosting, all-fruit preserves, or even sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes ?(Sterling, ?2011). Continue Reading…
These simple Soft Vegan Sweet Potato Dinner Biscuits are so moist and flaky, they practically melt in your mouth. Fantastic to serve with fall meals, especially as an accompaniment to chili or other stews, these are also a welcome addition to your vegan Thanksgiving menu. Recipe contributed by Cathe Olson from The Vegetarian Mother’s Cookbook.* Continue Reading…
These Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves you’d like in this recipe. I happen to really love the amber glow of the apricot preserves. A thicker jam or fruit preserve is key to having a uniform color puddle in your cookies. Sprinkle with a touch of confectioners sugar for the ultimate eye-popper.
This delicious gluten-free apple pie is perfect for winter holiday fare. And because this recipe is so easy to make, it’s a nice way to lighten your load when you’ll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit that’s in season and pairing it with whatever dried fruit seems appealing. Contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook.* Continue Reading…
We can all feel like royalty when we indulge in these Banana Bon Bons. Although they are simply made with sweet ripe bananas and homemade chocolate, the decadent taste and creamy texture will have you looking for your crown! Chef’s Tip: To quickly ripen bananas, place them in a large brown paper bag with an apple and fold down. Set the bag on the counter and check every 12 hours for freckles and browning. Once ripened, remove from the bag and use in your recipe. (P.S. The apple will be fine to eat, too!) Recipes and photos contributed by Joelle Amiot from her blog JarOHoney. Continue Reading…
I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to. Continue Reading…
Coffee in general is a favorite flavor and beverage of mine. Yet, while the wide array of gourmet coffee drinks always sound so enticing, the vegan options from which I can choose are sadly limited. After leaving so many cafés empty handed, I decided to turn my greatest craving into cake! As aromatic as a coffee shop, and dressed with a vanilla and caramel topping, this Caramel Macchiato Vegan “Cheese” Cake is a spitting image of the original. Now you can have your coffee and eat it, too! Recipe and photo by Hannah Kaminsky, from My Sweet Vegan: Passionate About Dessert.*
In this Vegan Triple Citrus Cupcakes recipe, three different zesty citrus flavors are combined into one cupcake, giving you a bright, well-rounded result.
Are you suffering from the midwinter blahs, that time when it seems that not a single fresh fruit remains in the grocery store, and there’s nothing but kale and potatoes thriving in the harsh frozen tundra outside? The Solution: reach for citrus—and don’t stop at just one type! By combining three different zesty flavors into one cupcake, you’ll get a brighter, well-rounded flavor that’s sure to shake off that gloomy, grey feeling. Continue Reading…
This vegan Cranberry-Carrot Cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It’s a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don’t care for it, and wonderful for Christmas as well. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
These Chocolate Nut Cookies have a nice crackle top highlighted with powdered sugar. If you need a nice big batch of easy little cookies, this recipe is a good choice.
This fruit crumble can be a “dessert for breakfast.” Since it’s grain-free and full of delicious fall fruit, this recipe offers a great low-glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc.
From Naturally Sweet and Gluten Free: Allergen-Friendly Vegan Desserts by Ricki Heller. Photo by Celine Saki. Reprinted by permission of Sellers Publishing, ©2013.
Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert recipe. And if you have a few dates on hand (and a machine to blend them up) you can make a caramel-y sauce to dip them into, though this is entirely optional.
These rich Nut-And-Seed Energy Balls are a great late-afternoon pick-me-up, post-workout snack, or delicious breakfast—and the recipe is super simple! These intensely rich, super-seed and nut butter treats are meant to be consumed in small portions—one or two at a time—not scarfed down! Unlike other energy snacks, you need no blender or food processor to make them. Use different nut butters, seeds, and dried fruits to vary it each time you make it. Continue Reading…
This gluten-free brown bread is one of my favorites to have around for midday snacking, toasting, or making bread crumbs. It is delicious toasted and topped with vegan mayonnaise, a fresh garden tomato, and a generous sprinkle of freshly ground black pepper. Recipe reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, © 2012), by permission of the author. Continue Reading…
No one will know that avocado replaces butter, cream, and eggs in this Raw Vegan Chocolate Mousse recipe. Create an easy and elegant parfait by layering this silky treat with Vanilla Crème Sauce. Recipe contributed by Jennifer Cornbleet, from Raw Food Made Easy for 1 or 2 People*, revised edition. © 2012, Book Publishing Company. Photo by Warren Jefferson. Continue Reading…
Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this Easy Rustic Summer Berry Pie recipe?
- 5 cups berries of your choice, trimmed and sliced
- ½ cup sugar
- ¼ tsp cinnamon
- 1 tsp vanilla
- 1½ tsp cornstarch
- ½ orange, for juice and zest
- 1 tbsp vegan butter, cut in small pieces
- 1 package store-bought pastry dough
- 2 tbsp almond milk
- raw sugar, to sprinkle
- In a large bowl, combine all the ingredients for the filling, except the butter. Set berry filling aside.
- Place the rack in the center of the oven preheated to 400°F.
- On a floured surface, roll out the dough and form a 13" diameter circle. Place on a baking sheet lined with parchment paper.
- Place the berry mixture in the center of the dough, leaving a 3" border. Sprinkle berry filling with pieces of vegan butter.
- Fold the dough border over the berry mixture.
- Brush the milk over the edges of the pie. Sprinkle with raw sugar.
- Bake pie for 15 minutes at 400°F. Then bake about 35 more minutes at 350°F or until the filling is bubbling and the crust is golden brown. Rotate the pie a few times during cooking.
- Let cool on a rack before serving.
This gluten-free cake has just a light banana flavor combined with fragrant vanilla. The banana helps add stability and moistness to the recipe, so don’t leave it out to make a vanilla-only cake. The banana is a lovely subtle flavor, and the cake is fluffy and moist—perfect for any special occasion. Recipe reprinted from Let Them Eat Vegan* by Dreena Burton (Da Capo, © 2012), by permission. Photo by Hannah Kaminsky.
It’s always nice to have a sweet snack after a meal, and these Cashew Fat Bombs fit the bill. This recipe is not only delicious, but delicously simple.
- 2 cups raw cashew nuts
- 1 cup coconut milk
- ½ cup maple syrup
- 1 tbsp virgin coconut oil
- 1 pinch sea salt
- Put all items in food processor and blend into a thin liquid consistency, as smooth as possible.
- Place the mixture in small muffin tins and place in the freezer for 1 hour.
There are only advantages to preparing no-bake cookies. This recipe is ready in minutes, and you’re guaranteed to end up with a perfect batch of vegan chocolate cookies—not too cooked or too soft. You will enjoy them even more this summer when you can prepare them without turning on your oven during hot weather.
- ¾ creamy almond butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 cups unsweetened coconut flakes
- ¼ cup cacao
- Prepare baking sheets with parchment paper.
- In a bowl, add almond butter, vanilla extract, maple syrup, coconut flakes, and cacao. Combine until the mixture is smooth.
- Place a small ball of the mixture on the plate and press the ball slightly so as to form a circle.
- Place the baking sheet in the freezer for about 30 minutes.
This is the ultimate chocolate cake. I know that’s a big statement, but after 20 years of love letters and requests from brides, birthday celebrators, bloggers, caterers, and my family and friends, I can say with certainty that this recipe is guaranteed to satisfy even the most ardent chocoholic. Be prepared for, “No way this is a vegan chocolate cake!” The Chocolate Cream spreads and pipes like a dream. A glamorous and delicious alternative to the cream is the Chocolate Ganache filled and glazed cake, and the Ganache is used to make truffles too. From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts by Fran Costigan © 2013, Running Press. Reprinted by permission.