One of the gripes of many vegan bakers is that it’s too difficult to create brownies that are really fudgy instead of cake-like. Well, here they are: the ultimate…
Imagine delicately spiced pears cooked just until fork tender, sitting atop a luscious pillow of maple-scented cashew crème, all contained within a soft, nutty crust. Sound like a dream?…
This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert…
Remarkably delicious, this pie is fun and easy to make. For a light-colored piecrust use ivory teff flour; for a chocolate-brown piecrust use brown teff flour. Both are equally…
Who doesn’t love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but…
Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. It’s made with wheat and rye flours, plus cornmeal. Or, serve it with jam…
These tasty bars are easy to make, while being easy on the wallet. The sweetness comes from the apricot preserves, and rolled oats provide the crunch. Mashed bananas stand…
Inspired by traditional Pennsylvania Dutch shoo-fly pie, molasses and a crumb topping team up in delectably wholesome vegan molasses muffins. Barley malt syrup works just as well as molasses…
Peanut butter and jam fans, this vegan baked treat is for you! These comforting scones are a great, wholesome breakfast pastry, or a nice accompaniment to coffee or tea on a…
When a snack attack sneaks up on us, we can’t get enough of these little squares paired up with a cold glass of unsweetened coconut-almond milk. The good news…
These strawberry shortcake cupcakes are not only luscious, but also gluten-free. From The Happy Cow Cookbook, edited by Eric Brent and Glen Merzer. Recipe and photo by Chaco Canyon Organic…
These healthy vegan corn muffins makes good use of summer’s fresh corn and the season’s abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a…
These homemade bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day. Our whole family loves…
These subtly lemon-flavored vegan blueberry muffins are perfect for making on cool summer evenings during blueberry season, or any time of year with frozen organic blueberries. The double twist…
Unbaked Fig Bars by Gena Hamshaw have all of the chewiness and sweetness of traditional fig cookies, but they’re made with wholesome almonds, oats, and real dried figs. Truly perfect for…
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…
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…
Here’s a savory dill muffin recipe with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any…
Here’s an ingenious fusion of fresh cornbread and pumpkin bread that’s perfect for winter holidays or everyday meals. Perfect to serve with meatless chili and other plant-based stews! Recipe…
Chewy, hearty, and dense—this isn’t your average slice of bread! Packed with 9 grams protein and more than 7 grams fiber per slice, this bread will keep you going…
