Give your maca banana smoothie an extra kick with a subtle coffee flavor. Maca in itself gives you an energy boost, so you can use decaf if you'd like; it's really for the flavor rather than the caffeine. Use the lesser amount of the maca powder if you're new to using it. This makes about two 12-ounce smoothies. [Read more...]
Search Results for: chocolate
Unbaked Fudgy Brownies
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. [Read more...]
Health Benefits of Chia, Flax, and Hemp Seeds
Chia, hemp, and flaxseeds seem to be everywhere these days! This trio of tiny seeds offers an abundance of health benefits, not the least of which are the valuable Omega-3 fatty acids. These seeds aren't just for those following plant-based diets, but anyone who wants to boost their intake of nutrients. Read on for a brief introduction to these small but mighty super foods, their comparative benefits, and some ways to use them in your daily fare. [Read more...]
Crunchy Almond Cacao Nib Cookies
These cookies are truly guilt free. They're refined sugar-free, dairy free, and filled with nutritional ingredients. They are very light and the cacao nibs offer the perfect crunchy texture. If you are unfamiliar with cacao nibs, they are nature's chocolate chips. Cacao nibs are literally cacao beans that have been roasted and separated from their husks, then peeled and crumbled.
They may look sweet, but aren't. They're pure, bitter cacao, and offer a great crunch to baked goods. Cacao nibs are also very nutritional. Did you know they have a higher antioxidant level than blueberries? And, they're one of the best sources of magnesium. Cacao nibs offer a great, natural way to include this important mineral in your diet, while satisfying those chocolate cravings. Recipe and photos contributed by Sophia Zergiotis, from Love and Lentils.
Makes about 16
- 1 ¼ cups almond flour
- ¼ cup coconut oil (soften if very hard)
- 3 tablespoons maple syrup
- ½ cup shredded unsweetened coconut
- ¼ cup raw cacao nibs
- 1 teaspoon pure vanilla extract
- ½ cup chopped almonds
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Preheat oven to 350°F.
In a small bowl, mix coconut oil, maple syrup, and vanilla.
In a separate bowl, mix flour, salt, baking soda, almonds, coconut, and cacao nibs. Add dry ingredients to wet.
Line a baking sheet with parchment paper. Drop tablespoons of the dough onto the baking sheet about 1 to 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes or until golden around the edges. Let stand for a minute or two, then cool on a wire rack.
Enjoy with a nice cup of coffee or tea and store the rest of the cookies in an air tight container for up to a week.
- Explore more of VegKitchen's Vegan Cookies and Bars.
Vegan Zucchini-Raisin Muffins
These delectable and healthy vegan zucchini-raisin muffins give you the classic combo in an egg-free, dairy-free rendition. Use them as an alternative to sandwiches for brown-bag or school lunch, or as a healthy snack. For this recipe, the chocolate chips and walnuts are optional, but I like to use them both!
[Read more...]
Buckeye Pie
Cradled in a chocolate crust and blanketed by a ganache topping, the silky peanut butter mousse at the center is creamy and luscious. The hardest part of this pie is making the crust (if indeed you're making yours from scratch), so once it's baked and ready to go, you're more than halfway done! Recipe adapted from Easy as Vegan Pie by Hannah Kaminsky. © 2013, Skyhorse Publishing, reprinted by permission. Photos by Hannah Kaminsky.
Jamocha Silk Pie
This concept is not original - you can't throw a stone in vegan blogland and not find a tofu and cocoa-type pie. But the ingredients are what give it a uniquely rich flavor profile and texture. With the blend of chocolate and a hint of coffee, one slice will sate you for the day. And it's easy and pretty enough to throw together for last-minute company. This takes only about 10 minutes to make, plus about 30 minutes to firm up in the freezer - if you can wait that long. Recipe contributed by Ashlee Piper, of The Little Foxes. Photos by Hannah Kaminsky, of Bittersweet. [Read more...]
Vegan Mexican Hot Cocoa
Switch up your typicla hot cocoa routine with this Vegan Mexican Hot Cocoa. Sweet with a bit of a kick, this hot cocoa will become an instant favorite!
The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla (with just a hint of spice from cayenne pepper!) will take your taste buds to another world. Be careful with the cayenne, though-with such a sweet base underneath it, the heat jumps out quick. If you aren't paying attention when you add that dash of cayenne, you'll have one spicy hot cocoa on your hands!
Sweet tooth still craving? Here are more Vegan Baking and Sweets.
How to Make Vegan Mexican Hot Cocoa
- Whisk all ingredients together in a saucepan.
- Heat until warmed through.
- Divide hot cocoa between four mugs.
- Serve each mug with a cinnamon stick if desired.
Full directions for how to make Vegan Mexican Hot Cocoa are in the printable recipe card at the bottom of the post.
Vegan Mexican Hot Cocoa FAQs
How long can you keep leftover hot cocoa?
You can keep your leftover hot cocoa for up to 1 week. Store it in an airtight container, like a drink pitcher, in the fridge. When you're ready to drink more, just pour a bit of cocoa into a mug and reheat it in the microwave.
Can I add other toppings to my hot cocoa besides cinnamon sticks?
You can add whatever toppings you like to your hot cocoa! Marshmallows, peppermint, and whipped cream are all great options. You can even mess around with the seasonings and flavorings to make a hot cocoa totally unique to your taste.
Recipe
Vegan Mexican Hot Cocoa
Switch up your typicla hot cocoa routine with this Vegan Mexican Hot Cocoa. Sweet with a kick, this hot cocoa will become an instant favorite!
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Servings:
Ingredients
- ¼ cup unsweetened cocoa powder
- ¼ cup agave nectar plus 1 tablespoon
- ¾ teaspoon ground cinnamon
- 4 cups unsweetened plain almond milk
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 dash cayenne pepper
- cinnamon sticks for serving, optional
Instructions
- Whisk all the ingredients together in a medium saucepan.
- Heat over medium heat until warmed through.
- Divide hot cocoa between four mugs.
- Place a cinnamon stick inside each mug before serving if you'd like.
Nutrition (Estimate per Serving)
Calories: 94kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 327mgPotassium: 86mgFiber: 3gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 311mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, © 2012, published by The Experiment. Photo by Sara Lynn Paige.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Stewed Spiced Pears in Red Wine
In this light dessert, pears are lightly cooked in red wine and apple juice and gently spiced with cinnamon and allspice. A delicious and elegant way to present pears, this is especially nice in the winter when so few other fruits are available. [Read more...]
Vegan Pumpkin Bread
This Vegan Pumpkin Bread is perfect for Fall! Packed with delicious pumpkin spice flavor, it makes a tasty snack or a fantastic holiday gift.
This vegan pumpkin bread is one of my all time favorite Fall treats. It's so simple to make, totally delicious, and I usually have all the ingredients on hand to start with.
I typically bake this recipe in three mini loaf pans (like these), so I can keep one for my family and gift the others to friends. They make a nice gift to bring when visiting friends and relatives over the winter holidays.
These pumpkin breads are also a great family-friendly treat, full of nutritious ingredients, to make and enjoy at home. A mug of hot cocoa is the very best companion for this pumpkin bread, but tea will work too.
If you love this vegan pumpkin bread, be sure to check out these other tasty ideas:
Recipe
Vegan Pumpkin Bread (Mini Loaves!)
This Vegan Pumpkin Bread is perfect for Fall! Packed with delicious pumpkin spice flavor, it makes a tasty snack or a fantastic holiday gift.
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Servings: slices
Equipment
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cup sugar
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin puree fresh or canned
- 2 tablespoon maple syrup
- 2 tablespoon safflower oil
- 2 tablespoon orange juice or apple juice, more or less as needed
- ⅔ cup raisins or currants
- ⅓ cup finely chopped walnuts or pecans
- ½ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350°F.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
- In another bowl, combine the pumpkin puree, syrup, and oil and whisk together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a very small amount of juice to loosen it a bit, but let it should remain thick.
- Stir in the raisins or currants, walnuts or pecans, and optional chocolate chips.
- Divide the batter between 3 lightly oiled mini loaf pans (mine are 6 by 3 inches).
- Bake for 25 to 30 minutes, or until a knife inserted into the center of one tests clean.
Nutrition (Estimate per Serving)
Calories: 69kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 40mgPotassium: 66mgFiber: 1gSugar: 5gVitamin A: 1062IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Magic Vegan Muffins, with Variations
The magic in these vegan muffin recipes is that they use no eggs or dairy, but instead use applesauce as a binding and fat substitute. It's a great healthy baking technique, making 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...]
Vegan a la Mode by Hannah Kaminsky
Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan a la Mode,* has hit the shelves. Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click out of this post. [Read more...]
A Big Pot of Really Good Chili
When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than A Big Pot of Really Good Chili.
I have been making this chili recipe for years. Simple, hearty, and warming, this chili is a great choice for casual winter parties like Super Bowl Sunday, or for everyday meals.
Chili is one of those foods that, I believe, can never go wrong and is great for any occasion. Depending on the setting, you can serve this chili with some homey cornbread, an elegant salad, or even a decadent chocolate cake (for dessert, of course)!
How to Make A Big Pot of Really Good Chili
- Heat oil in a large pot.
- Saute onion until translucent. Add garlic.
- Add all but last 3 ingredients.
- Simmer, covered, for 30 minutes.
- Season to your liking.
- Let chili sit, off the heat, until ready to serve.
- Serve garnished with cliantro and tomatoes.
Full directions for how to make A Big Pot of Really Good Chili are in the printable recipe card below.
A Big Pot of Really Good Chili FAQs
Why do you let the chili sit after cooking?
If you have time, you can let your chili sit-off the heat-for an hour or so after cooking. This gives the flavors in the chili more time to meld together. I always try to follow this step, but you can totally skip it if you want to!
What is the best way to store leftover chili?
I suggest storing your leftover chili in the fridge. Keep it in an airtight container and eat it within 5 days. You can also freeze your chili (see below).
Can you freeze chili?
Freezing chili is a great way to meal prep! I suggest freezing your chili in serving-size freezer-safe containers or baggies. Then, when you want some chili, simply pull out however many servings you need at a time and reheat them.
You can make an entire batch to freeze, freeze half of the finished chili, or simply freeze whatever leftovers you may have.
Here are more Bean Stews and Chilis.
Recipe
A Big Pot of Really Good Chili
When you need something fast, inexpensive, and hearty, you'll want to make yourself A Big Pot of Really Good Chili.
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Servings:
Ingredients
- 2 tablespoon extra-virgin olive oil
- 2 medium onions finely chopped
- 5 cloves garlic minced
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 84 oz beans of your choice try a combination of pinto, pink, and black beans; drained and rinsed
- 28 oz tomatoes diced, with liquid
- 16 oz tomato sauce
- 1 jalapeño peppers or other hot peppers, seeded and minced OR 8 oz mild or hot green chiles, chopped
- 1 tablespoon good-quality chili powder
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoon dried oregano
- 2 teaspoon ground cumin
- salt and freshly ground pepper to taste
- ripe tomatoes chopped, for garnish
- cilantro or parsley, chopped, for garnish
Instructions
- Heat the oil in a large soup pot.
- Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and sauté until the onion is golden.
- Add the remaining ingredients except the last three.
- Bring to a simmer, then cover. Continue to simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors meld.
- Season with salt and pepper, and adjust the other seasonings.
- If time allows, let the chili stand for several hours before serving. Heat through as needed. The chili should be nice and thick; if your chili is too thick, stir in a cup of water.
- Serve your chili in individual bowls, garnished with tomatoes and cilantro.
Nutrition (Estimate per Serving)
Calories: 313kcalCarbohydrates: 54gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 1184mgFiber: 17gSugar: 6gVitamin A: 1282IUVitamin C: 38mgCalcium: 87mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Recipe from Vegan Holiday Kitchen. Photo by Susan Voisin.
Best Vegan Christmas Recipes
If you're planning a vegan Christmas dinner, you've come to the right place! I've rounded up all my favorite holiday worthy vegan recipes right here.
The best part of the holiday season has always been the food. Ok, fine. All the family togetherness is nice and all too. But really we're there to eat, right? 😉
And there's no reason for us plant based eaters to be left out of the fun. So I've gathered up all my favorite vegan Christmas recipes here. From appetizers to meatless main dishes to indulgent vegan desserts - there's something for everyone!
And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Best Vegan Christmas Recipes
Here's a mix-and-match list of festive and colorful vegan Christmas recipes to make planning your holiday gatherings easier and healthier.
Vegan Appetizers
These plant-centric appetizers are the perfect way to start off your vegan Christmas feast!
Vegan Charcuterie Board
Ok, fine. It's not really charcuterie if it's vegan. But this gorgeous vegan snack board is the perfect way to kick off any celebration.
Vegan Spinach Artichoke Dip
This vegan-friendly spinach artichoke dip is packed with fresh, flavorful ingredients and only takes 30 minutes to throw together!
Lentil Fritters with Garlic Sauce
These tasty lentil cakes are loaded with mushrooms, garlic, lentils, quinoa, walnuts, and more! Perfect for snacking.
Puff Pastry Tomato Tart
Photo Credit:
www.deliciouseveryday.com
This light and flaky tomato tart is so pretty and only takes 30 minutes to make. And it's totally vegan if you use a vegan puff pastry!
Vegan Crab Cakes
Photo Credit:
www.deliciouseveryday.com
These easy vegan "crab cakes" are packe with delicious garbanzo beans, artichokes, and cajun seasoning
Savory Asparagus and Sun-Dried Tomato Herb Tart
A very simple savory tart recipe that uniquely combines asparagus and sun-dried tomatoes with vegan cheese, all nestled in a perfect puff-pastry square.
Smoky Vegan Cheddar Cheez
You can make this vegan "cheese" spread in no time. Serve it up with your favorite crackers or slices of fresh veggies for a healthy starter.
Spinach and Cucumber Dip
One of my old favorites, this tasty spinach spread, with hints of dill and crisp cucumber, never loses its charm. Perfect with fresh veggies on a snack tray!
White Bean and Sun-Dried Tomato Pâté
Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes.
Vegan Salads
These hearty vegan salads are the perfect way to add some greens to the Christmas table!
Kale Avocado Salad (with Lemon Dijon Dressing!)
Photo Credit:
www.deliciouseveryday.com
This fresh salad is loaded with fresh kale, white beans, sunflower seeds, avocado, drizzled with a lemon dijon dressing.
Chickpea Avocado Salad with Tahini Maple Dressing
Photo Credit:
www.deliciouseveryday.com
This creamy chopped salad is ready in under 20 minutes and topped with a sweet Tahini Maple Dressing.
Roast Beetroot Salad with Lentils, Fennel and Blood Orange
Photo Credit:
www.deliciouseveryday.com
This beautiful vegan Roast Beetroot Salad with Lentils, Fennel and Blood Orange with a Blood Orange Dressing will brighten up your holiday table.
Vegan Macaroni Salad
Photo Credit:
ohmyveggies.com
Macaroni salad is a family favorite - and this vegan version is loaded with fresh veggies and a tasty tofu "feta".
Contemporary Waldorf Salad
An American classic, Waldorf salad is a crunchy mixture of apples, walnuts and celery. This version is updated with vegan mayonnaise and a bed of baby greens.
Massaged Kale Salad with Cranberries and Cashews
This Massaged Kale Salad with Cranberries and Cashews is luscious, festive, and just as welcome for every day as well as holiday meals. Its colors make it especially nice for a vegan Christmas meal.
Fruity Kale Salad
This simple and beautiful massaged kale salad provides a gorgeous burst of color for every day or special occasion meals (festive enough to include in a vegetarian/vegan Christmas dinner menu).
Hearty Vegan Main Dishes
These Christmas-worthy main dishes are vegan friendly and ready to be the star of the show!
Vegan Lentil Meatloaf with Tomato Glaze
This vegan lentil loaf is filled with healthy flavor from lentils and veggies, and topped with a savory tomato glaze.
Sweet Potato Gnocchi
Gnocchi was almost my favorite dish growing up, and this vegan version will not disappoint. Made with just 5 ingredients and fancy enough for Christmas dinner.
Vegan Baked Mac And Cheese
For a kid-friendly vegan main dish, you can't go wrong with this flavorful and creamy vegan mac and cheese.
Vegan Bolognese Sauce
Serve up an Italian-inspired Christmas feast with this hearty vegan bolognese sauce, paired with your favorite pasta.
Vegan Stuffed Shells with Almond "Ricotta"
Traditional stuffed shells get a vegan makeover with a simple and creamy almond "ricotta"!
Vegan Eggplant Parmesan
Photo Credit:
www.deliciouseveryday.com
A 30 minute main dish that is sure to be a holiday hot! Breaded eggplant is baked until crispy and served up with marinara sauce and noodles. Yum!
Vegan Mushroom Wellington Recipe
Photo Credit:
www.deliciouseveryday.com
Juicy mushrooms take center stage in this vegan mushroom wellington - a fun spin on the classic beef wellington.
Vegan "Ham" Recipe
Photo Credit:
ohmyveggies.com
his impressive and realistic vegan "ham" is guaranteed to impress as a centerpiece at any holiday feast.
Vegan Nut Roast
Photo Credit:
ohmyveggies.com
This vegan roast is packed with veggies, almonds, pecans, and pistachios. And it's gluten free too.
Whole Roasted Cauliflower With Tahini Sauce
Photo Credit:
ohmyveggies.com
Ther's something so impressive about serving up a whole roasted cauliflower head. And this one couldn't be tastier thanks to the homemade tahini sauce!
Hearty Vegetable Pot Pie
Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it's also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu.
Ravioli in Sweet Potato Sauce
Sweet potato sauce for pasta? Try it and see! Serve with colorful sautéed bell peppers and zucchini for a more colorful, veggie-packed meal. This is a nice company dish, so if you'd like more servings, simply double the recipe.
Sweet Potato and Edamame Shepherd's Pie
This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas.
Curried Sweet Potatoes with Chard and Chickpeas
A superb fusion of flavors permeates this nourishing harvest dish of sweet potatoes and chard. Serve like a stew in shallow bowls, accompanied by warm flatbread.
Vegan Side Dishes
These vegan friendly holiday side dishes are so good they may just be the star of the show!
Vegan Sweet Potato Casserole
No one will miss the marshmallows when you serve up this delicious vegan sweet potato casserole. Packed with fall flavors and the perfect crunchy topping.
Vegan Mashed Potatoes
It's not a holiday feast without mashed potatoes, and this vegan-ized recipe is so rich and creamy, you'd never guess it's dairy free.
Vegan Biscuits
Fresh homemade biscuits are a must at any holiday celebration! These are light, fluffy, and irresistible.
Roasted Veggies with Vegan Cheese Sauce
Even the kids will eat those veggies when they're roasted and tossed in this creamy vegan cheese sauce.
Vegetable Terrine
Photo Credit:
ohmyveggies.com
This gorgeous vegetable terrine is loaded with roasted veggies like eggplant, zucchini, and bell peppers.
Roasted Cauliflower with Lemon, Garlic, and Herbs
Photo Credit:
www.deliciouseveryday.com
This simple roasted cauliflower is loaded with flavor from lemon, garlic, and herbs.
Quinoa with Cauliflower, Cranberries, and Nuts
This pilaf combines two perfect ingredients - cauliflower and quinoa. And it's easy to make in advance too!
Simple Quinoa Pilaf with Peas and Almonds
Lots of peas and toasted almonds combined with quinoa add up to a tasty and nourishing pilaf.
Maple-Glazed Winter Squash
This roasted butternut squash is tossed in a flavorful soy and maple glaze. It's a little bit sweet, a little bit savory, and a whole lot of delicious.
Roasted Potatoes and Tomatoes with Rosemary
This recipe for Roasted Potatoes and Tomatoes with Rosemary is just pure comfort food!
Orange-Glazed Beets
This is a great way to use beets when they're plentiful at the farm market or from your home garden. They're great in the winter, too.
Glazed Baked Onions
Slow-baking onions gives them a mellow sweetness. Glazed Baked Onions make a nice side dish for a holiday feast.
Vegan Holiday Desserts
These vegan desserts are so rich and indulgent, no one would ever know they're completely vegan!
Vegan Hummingbird Cake
This layered cake is packed full of crushed pineapple, coconut, bananas and topped with a silky smooth vegan cream cheese frosting!
Vegan Tiramisu
No dairy in this tiramisu - just plenty of creamy, delicious flavor.
Vegan Thumbprint Cookies
These 5 ingredient cookies are the perfect Christmas cookies - with a juicy jam filled center.
Vegan Banana Pudding
Full of sweet banana flavor, this pudding is sure to be a hit with the whole family.
Vegan Peanut Butter Cups
These homemade vegan peanut butter cups are made using just 6 ingredients and taste better than store-brought.
Vegan Sweet Potato Brownies
What could be better than brownies? Sweet potato brownies, of course!
No-Bake Vegan Lemon Bars
These No-Bake Vegan Lemon Bars require just six ingredients and are loaded with zesty flavor!
Orange-Cranberry Muffins
These delicious and healthy vegan muffins or mini-loaves prove that pairing orange and cranberry makes for a lively flavor combination in baked goods. For winter holiday baking or giving, this batter is nice made into mini-loaves.
Easy Vegan Chocolate Cake
This totally delectable, moist vegan chocolate cake is our family’s favorite for special occasions.
I hope you found the perfect additions to your vegan Christmas menu. For more inspiration, check out all of my vegan Christmas recipes, and these delicious ideas:
Also try: our Vegan Pot Pie Casserole.
Also try: our Pumpkin Mac Cheese.
Also try: our Creamy Pasta And Butternut Squash Casserole.
And for the easiest holiday yet, don't forget to check out my complete Vegan Christmas cookbook!
Vegan Pumpkin Ice Cream
This vegan pumpkin ice cream is bursting with the flavors of pumpkin, maple, and coconut. It's the perfect sweet treat for Fall!
It's no secret that I love my ice cream. In fact, the blog is jam-packed with delicious vegan ice cream recipes!
So of course I jumped at the chance to test out this recipe from Cathe Olson's cookbook, Lick It! Creamy Dreamy Vegan Ice Creams. (You can check out Cathe's blog here!)
And I'm sure glad I did, because this tasty treat is going into my fall dessert repertoire immediately.
You can serve this ice cream on its own or over a warm slice of vegan pumpkin pie or alongside a vegan pumpkin chocolate chip cookie.
Tip: You can cook a fresh pumpkin for this recipe if you like, but canned works just fine. You can also substitute puréed sweet potato or squash for the pumpkin.
More Vegan Recipes
If you love this vegan pumpkin ice cream, be sure to check out these other delicious vegan ideas:
Recipe by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love* (Book Publishing Company; reprinted by permission). Photos by Hannah Kaminsky.
Recipe
Vegan Pumpkin Ice Cream
This vegan pumpkin ice cream is bursting with the flavors of pumpkin, maple, and coconut. It's the perfect sweet treat for Fall!
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Servings: servings
Equipment
Ingredients
- 14 ounces coconut milk canned, full fat
- 1 cup pumpkin puree canned or fresh
- ½ cup unsweetened nondairy milk such as almond or soy milk
- ½ cup maple syrup
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
- Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
- Transfer to an ice cream maker and freeze according to the manufacturer's directions.
Notes
Makes 1 generous quart
Nutrition (Estimate per Serving)
Calories: 172kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 242mgFiber: 1gSugar: 14gVitamin A: 4825IUVitamin C: 3mgCalcium: 64mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
A Guide to Salt Varieties
Salt comes in all colors, shapes and sizes; as well as pure white, salt may be pink, grey, black or green. Salt truly is a rainbow-hued rock. Here's a guide to many of the salt varieties available. You might also enjoy Pink Himalayan Salt: 5 Reasons to Ditch Regular Table Salt.
Candied Pumpkin Seeds
These candied pumpkin seeds (or pepitas) are sweet, salty, and perfectly crunchy! It's the ultimate Fall treat.
Sweet, salty, and ridiculously snackable - these candied pumpkin seeds are the fall treat you didn't know you needed. They're crunchy, caramelized, and just the right amount of sticky (in the best way).
These homemade candied pumpkin seeds (sometimes called pepitas) are so delicious, and couldn't be any easier to make! I dare you not to eat half of it straight off the baking sheet.
They take just three ingredients (I don't count the salt) and less than 30 minutes. And most of that time if just letting them roast in the oven. Easy peasy.
These candied pumpkin seeds also make an awesome vegan-friendly gift idea. Just tie them up in a pretty cellophane bag with ribbon. Because who doesn't like to be gifted delicious food?
Fun Variations to Try
- Spiced: Add ½ teaspoon cinnamon, or go full fall with pumpkin pie spice.
- Savory-sweet: Add flaky sea salt after baking, or a tiny pinch of cayenne for heat.
- Different sweeteners: Try coconut sugar or agave for a twist.
- Mix-ins: Add toasted coconut flakes or chopped nuts for texture.
Serving Ideas
These candied pumpkin seeds can be enjoyed so many different ways, all year long. Here are a few of my favorites!
- Sprinkle on smoothie bowls, yogurt, or salads.
- Pack in lunch boxes or use for road trip snacks.
- Gift in jars tied with twine for instant Fall magic!
- Or just snack shamelessly - no judgment here.
More Recipes
If you love these candied pepitas, be sure to check out these other delicious vegan ideas:
This recipe was contributed by Kim Lutz, author of Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011). Photos by Rachael Braun. Published with permission.
Recipe
Candied Pumpkin Seeds
These candied pumpkin seeds (or pepitas) are sweet, salty, and perfectly crunchy! It's the ultimate Fall treat.
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Servings:
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons packed brown sugar
- ¼ teaspoon salt
- 1 cup shelled pumpkin seeds pepitas
Instructions
- Preheat oven to 375° F.
- In a small saucepan, combine maple syrup, brown sugar, and salt. Heat over medium heat. Stir constantly until brown sugar is melted and mixture is foamy.
- Add pumpkin seeds and stir until coated.
- Spread pumpkin seeds on oiled cookie sheet. Bake for 10 minutes, stirring after 5 minutes. Remove from oven and cool completely; stir occasionally while cooling to prevent pumpkin seeds from sticking to pan.
Notes
Makes 1 cup (4 to 6 servings)
Nutrition (Estimate per Serving)
Calories: 93kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 99mgPotassium: 107mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Miso: What It Is and How to Use It
A ubiquitous staple in Japanese and Chinese cookery, miso, or fermented soybean paste, is a powerhouse of concentrated flavor and nutrition. Three types of miso are commonly available in the Western natural-food market: soybean miso, rice miso, and barley miso (rice and barley misos actually combine soybeans with the grain). Within each category of miso exists a range of earthy hues and subtle flavor variations, all more or less in the realm of a pungent saltiness. The texture resembles that of peanut butter. Miso is best known as the base for simple, broth-type soups, although it is equally useful as a basis for sauces, dressings, and dips. [Read more...]
Seed Jumble Cookies
Reminiscent of a granola bar, these cookies are chock-full of seeds and flavor. And they’re incredibly easy to make! Recipe and photo courtesy of Ricki Heller, from Sweet Freedom. [Read more...]
Easy, Festive Vegan Brunch Recipes and Menus
Here is a selection of easy vegan brunch recipes and menus that require minimum time in the kitchen, so you can relax with your guests! Brunch evokes images of leisurely weekend dining, and celebrations large and small. When you go plant-based, brunch is no longer defined by heavy, egg and cheese dishes and refined starches that make you feel like going back to bed. Here are some fresh ideas for your brunch time fare. Pictured above, Apple-Almond Butter Pancakes by Robin Robertson, photo by Lori Maffei (see third recipe listed just below). [Read more...]
Homemade Almond Milk
Homemade almond milk is more nutritious than boxed nondairy milks, and it takes only minutes to make. If you're looking for an almond milk recipe that you'll want to make regularly, this might just be what you're looking for! Recipe from Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. Reprinted by permission of The Book Publishing Company.
Vegan Passover Seder Recipes and Menus
These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Though there's flexibility in what may be served for the meal itself, there are also many restrictions. Ashkenazic Jews avoid, aside from bread-related products, many other grains and legumes. For Sephardic Jews, leavened wheat products are avoided, but rice and other grains can be used, as well as legumes. Shown above: Spring Vegetable Soup with Vegan Matzo Balls; photo by Susan Voisin. [Read more...]
Maple Glazed Pineapple
This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.
The flavor of maple syrup marries well with pineapple, especially glazed right into the surface. If you like pineapple, you're sure to enjoy this nearly instant dessert! It's particularly appealing when made with canned organic pineapple mini-rings.
Pair this tasty treat with some vanilla ice cream or a warm and gooey chocolate chip cookie. If you're serving it as side dish, these pineapples pair really well with green beans and salads!
How to Make Maple Glazed Pineapple
- Heat plant butter, syrup, and cinnamon in skillet.
- Drain and add pineapple.
- Cook until pineapple is glazed.
- Add dried fruit & remove from heat.
- Serve as desired.
Full directions for how to make Maple Glazed Pineapple are in the printable recipe card below.
Maple Glazed Pineapple FAQs
Can I use a sweetener other than maple syrup?
You can use any kind of sweetener that you prefer! Agave syrup works well, and you can also melt some sugar in the pan and use that.
Does it matter what shape the pineapple is in?
You can use any shape and size of pineapple that you would like! Just make sure to get all the sides coated with maple syrup before you put the pineapple in the pan to glaze. I love using pineapple rings, but cubes are also nice.
Recipe
Maple Glazed Pineapple
This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.
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Servings:
Ingredients
- 1 tablespoon Earth Balance or other vegan buttery spread
- ¼ cup maple syrup
- ¼ teaspoon cinnamon or to taste
- 3-3 ½ cups diced fresh pineapple or two 15oz cans pineapple chunks or slices, drained
- ¼ cup dried fruit cranberries, cherries, blueberries, raisins, etc.
- optional toppings vanilla coconut yogurt, granola, and/or toasted chopped nuts
Instructions
- Heat the Earth Balance in a medium skillet until melted, then stir in the maple syrup and cinnamon.
- Drain the pineapple well (save the juice for another recipe-smoothies, popsicles, etc.) and add to the skillet.
- Cook over medium-high heat, stirring often, until the pineapple is nicely glazed and golden, 6 to 8 minutes.
- Stir in the dried fruit of your choice and remove from the heat. Transfer the mixture to a serving dish. Allow to cool.
- Serve fruit mixture warm or at room temperature. Top each serving with any or all of the optional toppings as desired.
Nutrition (Estimate per Serving)
Calories: 1281kcalCarbohydrates: 324gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 22mgPotassium: 2520mgFiber: 26gSugar: 296gVitamin A: 991IUVitamin C: 186mgCalcium: 344mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos by Rachael Braun.
Vanilla Wafer Cookies
These Vanilla Wafer Cookies are the perfect cookies! They are super versatile, and they taste totally delicious.
I've heard that these simple, only slightly sweet wafers are reminiscent of animal crackers and arrowroot cookies-but better tasting. I feel the same way and enjoy nibbling them unadorned, but what makes this recipe especially useful is how easy it is to make number of very different cookies from one simple dough.
I generally make a double recipe and freeze well-wrapped packages of rolled-out dough and the cut cookies too. Then it's just a matter of preheating the oven and baking at my convenience! I love serving my warm cookies with a mug of hot chocolate or a bowl of ice cream.
Vegan-izing the Recipe
I want to mention that this is the only one of my recipes that specifies all white flour, albeit organic and unbleached. My intention in 2006, when the recipe was published in More Great Good Dairy Free Desserts Naturally, was to create a particularly delicate cookie, and without 'vegan butter' or granulated sugar.
A few months ago, I decided to revisit the recipe wondering how a percentage of whole wheat pastry flour would work. Likely I wanted to feel better about offering my 1-year old grandson his first cookie. I began to test, and am now ready to share the new whole wheat pastry flour/white flour option which I find is less delicate, but tasty. You can cut the recipes in half and try them both. I'd love to know what you think.
How to Make Vanilla Wafer Cookies
- Sift together dry ingredients. Whisk together wet.
- Add wet to dry and form dough into 2 flat disks.
- Wrap disks in plastic wrap and chill.
- Roll out dough, cut out cookies, and dip in sugar.
- Bake cookies, then let cool. Try variations!
Full directions for how to make Vanilla Wafer Cookies are in the printable recipe card below.
Variations to Vanilla Wafer Cookies
Sandwich Cookies
Spread a layer of an organic all-fruit jam (a red raspberry or strawberry jam for Valentine's Day!), melted chocolate, or ganache on the bottoms of half of the cookies. Place another cookie, bottom-side down, onto the filling, and press lightly. Refrigerate until the filling is set. This will take 15-20 minutes.
Linzer Sandwich Cookies
Use a ½ inch cookie cutter-or even a pastry tip-to cut the centers out of half the cookies. Bake as directed. Cool before assembling, following the Sandwich Cookies method, using the cookies with holes as the top half of the sandwich.
Chocolate Dipped Cookies
Dip each cookie halfway into melted chocolate. If you want to spice up your cookies a bit, sprinkle them with some finely chopped nuts or shredded coconut etc. immediately. Then refrigerate cookies until the chocolate is set.
Chocolate Drizzle Art Wafers
Set the cookies close together on a flat tray lined with parchment. Dip the tines of a fork into melted chocolate and allow the chocolate to drip on the cookies, creating free-form designs.
Whole-Wheat White Flour Variation
Replace the first 2 ingredients (flour and arrowroot) with the following:
- 6 tbps organic whole-wheat pastry flour
- 6 tablespoon organic unbleached white flour
- 3 tablespoon arrowroot
All the other ingredients stay the same. Follow the remainder of the recipe as written.
Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Recipe
Vanilla Wafer Cookies
These Vanilla Wafer Cookies are the perfect cookies! They are super versatile, and they taste totally delicious.
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Servings: 2-inch cookies
Ingredients
- ¾ cup organic unbleached white flour
- ¼ cup arrowroot
- ½ teaspoon aluminum-free baking powder
- ⅛ teaspoon fine sea salt
- 3 tablespoon organic canola oil or any other neutral oil
- 3 tablespoon pure maple syrup grade A dark amber or Grade B
- 2 tablespoon pure vanilla extract
- ⅓ cup light organic cane sugar or maple sugar for sprinkling, to taste
- optional toppings jam, vegan chocolate (62-72% cacao), nuts, shedded coconut
Instructions
- Sift flour, arrowroot, baking powder, and salt through a wire mesh strainer into a medium bowl. Whisk together.
- In another bowl, whisk together the oil, maple syrup, and vanilla extract until thoroughly combined.
- Pour wet mixture into the dry mixture and stir with a rubber spatula until dough is smooth and shiny. Expect the dough to be soft.
- Divide the dough in half. Form each half of dough into a flat disc and wrap in plastic wrap.
- Refrigerate for at least 1 hour, or until the dough is very cold. The dough can chill in the refrigerator up to 4 hours, or be frozen for up to 2 months.
- When you are ready to shape and bake the cookies, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
- Spread half of the sugar on a flat plate.
- Remove one piece of dough from the refrigerator and unwrap. Leave the plasic wrap under the dough and put another piece of wrap on top of the dough. You can also use parchment paper if you prefer.
- Use a rolling pin to roll dough into a round or oval shape, about 1⁄4-inch thick.
- Cut out the cookies with a 2-inch round (or other shape) cookie cutter, making the cuts as close together as possible. Combine the scraps of dough into another flat dish of dough, roll out to the correct thickness, and cut out more cookies.
- Use a wide spatula to lift each cookie onto the sugar. Sprinkle the tops of the cookies with sugar as well.
- Use the spatula to lift each cookie onto the prepared baking sheet, placing them ½-inch apart. If the cookies are too soft to lift, leave them on the wrap or parchment and pop them into the freezer for 10 minutes.
- Bake the cookies 8-10 minutes, or until the cookies look dry and slightly puffed and the bottoms are lightly browned.
- Set the baking sheet on a rack and cool for 3 minutes, or until the cookies are firm enough to move. Transfer the cookies to a rack to cool completely.
- Store the cookies in a tightly covered tin or jar at room temperature for up to 2 days. Freeze the cookies for up to 2 months.
Nutrition (Estimate per Serving)
Serving: 12-inch cookieCalories: 44kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 15mgPotassium: 9mgFiber: 1gSugar: 4gCalcium: 8mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
From More Great Good Dairy Free Desserts Naturally* by Fran Costigan. For more about Fran's amazing pastries, visit FranCostigan.com.
Also try: our Chocolate Raspberry Banana Smoothie.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Big Orange Bundt Cake
What's big, orange, and full of delicious citrus flavor? This Big Orange Bundt Cake, of course! If you're a fan of oranges, you'll love this refreshing cake.
This colossal cake elicits oohs and ahs when set out for serving, but the proof is in the tasting-and this cake goes to the head of its class! It tastes fabulous on its own, but you can also serve it with ice cream or a fresh fruit salad.
How to Make Big Orange Bundt Cake
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine to make batter, then pour into bundt pan.
- Bake cake, then let cool.
- Make orange cream glaze.
- Pour cream over cake and enjoy!
Full directions for how to make Big Orange Bundt Cake are in the printable recipe card below.
Tips & Tricks for Big Orange Bundt Cake
Orange Zest
The orange zest adds superb flavor to the cake, so I do encourage you to seek out organic, unwaxed fruit. You can certainly use the juice as well as the zest in the cake. Remember to use just the brightly colored zest, not the bitter white pith underneath.
Bundt Pan
A bundt pan is a deep pan with a hollow center core, similar to an angel food cake pan, but with fluted sides. The hollow center is absolutely necessary here to ensure that the large amount of batter bakes through.
As a rule (and I'll admit it is my rule) to ensure the finest crumb and texture, vegan cake batter should not fill the baking pan more than a scant half full. Measure carefully using the proper measuring tools for dry and liquid ingredients, and use an oven thermometer.
De-Panning Cake
If you are having trouble de-panning your cake (i.e. the cake sticks to the pan even when it is inverted), wet a kitchen towel in hot water, wring it out, and place it over the inverted pan for few minutes. Then shake pan gently to release the cake.
Variations to Big Orange Bundt Cake
Extra Orange
To make your cake extra orange-both in color and flavor-simply eliminate the soymilk and use 2 cups of orange juice instead. This is also a great option for those with nut or soy allergies or who don't like to use plant-based milks.
Extra Sweet
If you want to make your cake extra sweet, or you just prefer organic, you can swap the dark whole cane sugar for organic sugar. This will give you a total of 1 ¼ cups organic sugar in your cake, making it slightly sweeter!
Exrta Sauce
After pouring the orange cream over your cake, you can make a yummy sauce with the leftovers! Stir some dried cranberries into the remaining orange cream and serve alongside the cake.
Extra Chocolate
Instead of the orange cream glaze, you can use a chocolate ganache. Simply pour the ganache over the cooled cake in place of the cream glaze.
The flavor combination of orange and chocolate is one of my favorites, and you can really emphasize it by using orange-flavored chocolate. I like the ones made by Theo, Equal Exchange, and Nemans!
Big Orange Bundt Cake FAQs
Can I make this as a layer or sheet cake instead?
You can easily make this orange cake into a layer or sheet cake instead of a bundt cake. For a layer cake, you will need two 9x3-inch round pans, and for a sheet cake, you will need one 9x13x20inch pan. Reduce the baking time to 25-35 minutes, regularly checking for doneness.
How can I use my leftover orange cream?
You can use your leftover orange cream to transform simple fruit salads into special treats, amp up plain cakes, and complement other baked desserts like cobblers and pies. Simply serve your favorite treats with a dollop of orange cream!
Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Also worth trying: our vegan chocolate orange cake.
Recipe
Big Orange Bundt Cake
What's big, orange, and full of delicious citrus flavor? This Big Orange Bundt Cake! If you like oranges, you'll love this refreshing cake.
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Servings:
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups unbleached white flour
- 2 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon aluminum-free baking powder
- 1 cup organic sugar
- ¼ cup organic dark whole cane sugar such as Sucanat or Rapadura, finely ground
- ⅔ cup organic canola oil or a mild extra virgin olive oil such as arbequina
- 1 cup orange juice
- 1 cup soymilk or another non dairy milk
- 2 tablespoon apple cider vinegar
- 2 teaspoon pure vanilla extract
- 2 organic oranges zested and finely grated
Soft Orange Tofu Cream
- 1 box firm organic silken tofu 12.3 oz, drained
- 5 tablespoon organic cane sugar or to taste
- 5 tablespoon organic orange juice concentrate thawed
- 1 tablespoon organic canola oil or another neutral oil
- 2 teaspoon pure vanilla extract
- ¼ teaspoon orange extract or ⅛ teaspoon pure orange oil
- 1 tablespoon Grand Marnier or another orange flavored liquor; optional
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Oil a 10- to 12-cup bundt pan thoroughly.
- Place a wire mesh strainer over a medium bowl.
- Add the pastry flour, white flour, baking soda, salt, baking powder, and both of the sugars to the strainer and sift the ingredients into the bowl.
- Stir with a wire whisk to distribute and aerate the ingredients.
- In a separate bowl, combine oil, orange juice, soymilk, vinegar, vanilla extract, and orange zest. Whisk until thoroughly emulsified.
- Pour wet mixture into the dry mixture and whisk until the batter is smooth.
- Pour the batter into the prepared bundt pan. Rotate the pan to level the batter, and tap it lightly on the counter to eliminate some of the air bubbles.
- Bake for 45 to 55 minutes or until the cake is golden and firm at the center when very lightly touched. A toothpick inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
- Remove the bundt from the oven and cool on a rack for 10 minutes.
- Place another wire rack on top of the cake and turn the pan upside down. Tap the pan gently and the cake should release. Make sure cake is completely cool before glazing or serving. You'll need to allow at least 40 minutes for this big cake to cool.
Soft Orange Tofu Cream
- Combine all the ingredients for the cream in a blender or food processor, and process 2 to 3 minutes or until thoroughly mixed and creamy.
- Taste the cream and add more sugar if you want a sweeter whip.
- Pour orange cream over your cake. The cream will soak into the cake a bit, so only pour enough cream to flavor, not drench, your cake.
- Spoon the leftover cream into a container. Refrigerate for up to two days.
Nutrition (Estimate per Serving)
Calories: 370kcalCarbohydrates: 57gProtein: 5gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 401mgPotassium: 229mgFiber: 3gSugar: 33gVitamin A: 192IUVitamin C: 32mgCalcium: 61mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
From More Great Good Dairy Free Desserts Naturally* by Fran Costigan. For more about Fran's amazing pastries, visit FranCostigan.com.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Healthy Snacks for Kids and Teens
Instead of loading up on store-bought snacks, which are high in sodium, sugar, and fat (nearly all supermarket snack foods contain unhealthy partially hydrogenated fats), try these simple home-made healthy snacks for kids.
Americans are a snack-crazed culture. And for better or worse, our children seem to be born with this passion for snacking. From the time you become a parent until you pack the kids off for college, snack foods will constitute a sizable portion of your food budget, and the interior of your car will be blanketed with crumbs and wrappers.
[Read more...]