Vegan Zucchini Bread

Vegan Zucchini Bread PinAmelia loves making dessert breads and I love eating them! And this Vegan Zucchini Bread is not exception!

We don’t make breads like this or our delicious Vegan Pumpkin Bread very often because we tend to eat them too quickly. But it’s a nice treat once in awhile, especially when we score some fresh organic zucchini.

Be sure to drain off as much moisture as you can from the zucchini. You can always add extra moisture with almond milk, but you don’t want the batter to be too runny.

This bread makes a nice dessert, but you can also eat it for breakfast with a little fruit or vegan yogurt.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Beet Brownies

Vegan Beet Brownies PinWe used to buy Vegan Beet Brownies far more than we should have at Beet Box Bakery & Cafe, a vegan bakery that used to be walking distance from us when we lived in Uptown. If you’re in Denver, you have to try this place. They have amazing bread, sandwiches and desserts.

One day, instead of walking to Beet Box, Amelia decided to make some Vegan Beet Brownies from scratch and boy were they delicious. These brownies are so moist and chocolatey that you might have to put them behind lock and key or they won’t last a day!

Beet puree makes a great binder so it’s a good egg replacer in baked desserts. It’s also naturally sweet, so combined with the maple syrup in this recipe, you get a very rich brownie.

If you don’t have a non-stick baking pan,  you may want to use a little cooking spray or oil to grease the pan. Just spray a tiny amount down the middle and use your fingers to spread it over the bottom and sides. Or, put a tiny amount on a paper towel as shown in the video and use it to lightly coat the baking dish.

Vegan Beet Brownies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Summer Peach Cobbler

Vegan Summer Peach Cobbler PinThis amazingly delicious Vegan Summer Peach Cobbler recipe comes to us from Kristie Middleton, Senior Director of Food Policy for the Humane Society of the United States. She’s also the author of the widely popular book, “MeatLess: Transform the Way You Eat and Live – One Meal at a Time.”

Amelia and I had the pleasure of meeting Kristie at a Humane League Gala here in Denver, and also at her book signing at the Tattered Cover. Her mission in life and with the Humane Society is to help people transition to a “meatless” diet.

With tons of recipes like this Vegan Summer Peach Cobbler in her book, she’s doing a great job of showing people how to eat a more humane diet without sacrificing any of the flavor they’re used to with more traditional, less humane ingredients.

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If you’re concerned about your oil and salt intake, you can reduce the vegan butter by half and eliminate the salt. We made it both ways and it was delicious both ways.

Note: This is not a health food recipe. It’s meant to be a rare, special occasion treat. If you’re trying to lose weight or lower your cholesterol, just eat the peaches and skip the cobbler.


MeatLess by Kristie Middleton

Kristie-Middleton-Meatless_cover_lo A great resource to have in every transitioning vegan kitchen!

This book is loaded with concrete rationale for reducing or eliminating meat from your diet, as well as showing you how to make the transition easier. Kristie provides substitutes for common animal ingredients and dozens of plant-based recipes that will tease the tastebuds of any standard American food eater.

You don't have to sacrifice flavor for compassion. You can have both!


Vegan Creamed Spinach

Vegan Creamed Spinach PinThis Vegan Creamed Spinach is easy to prepare and absolutely delicious. A great side-dish on its own or a tasty base for your Vegan Sardou.

Spinach is loaded with iron and other healthy nutrients, but it can get tiresome eating it raw all the time. This is a nice alternative that’ll help you add more greens to your daily routine.

This recipe makes about 2 servings and doesn’t reheat well so you’ll want to finish it in one sitting. If you’re cooking for one, just cut the ingredients in half or double them if you’re cooking for four.

Vegan Creamed Spinach Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies PinThese Chocolate Peppermint Cookies are perfect for your holiday parties. The sweetness of the chocolate combined with the peppermint give them a refreshing mouth feel. The stark contrast between the dark brown chocolate cookie and the snow white sugar is visually stimulating. They truly are finger licking good.

One trick we learned from My Darling Vegan is to dip the cookies in granulated sugar before the powdered sugar. Somehow, that creates a barrier between the moist cookie dough and the powdered sugar so it doesn’t melt into the dough. Very ingenious.

PLAN AHEAD: The dough needs to be refrigerated for 4 hours before you can bake it. Or, you can also put the dough in the freezer for 1 hour if you’re short on time. We discovered this trick when we forgot to plan ahead while making these cookies with our niece. Necessity is the mother of invention 🙂

Chocolate Peppermint Cookies Prep 1

Bookmark this recipe in your holiday vegan recipes folder so you can find them next year.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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