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Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments

We have salad almost every day for lunch, so it’s nice every now and then to try a different dressing to go on top. This is a lovely, garlicky, lemony Caesar salad dressing without the dairy and eggs you might find in a traditional version. Happy munching! This is part of our 1,000 Food Experiments to createContinue reading “Dairy-Free Caesar Salad Dressing: #218 of 1000 Sustainable Food Experiments”

Decadent Raw Plant-Based Brownies (with Thick Frosting!) : #217 of 1000 Sustainable Food Experiments

If you’re looking for a brownie that’s incredibly satisfying and chocolatey, has no wheat or dairy, and doesn’t require baking, look no further! These fudgy morsels can be thrown together in 15 minutes and will be devoured in about the same amount of time if you don’t hide some of them for later! Thanks toContinue reading “Decadent Raw Plant-Based Brownies (with Thick Frosting!) : #217 of 1000 Sustainable Food Experiments”

Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these pancakes one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration. This is part of our 1,000Continue reading “Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: #215 of 1000 Sustainable Food Experiments”

Vegan Potstickers/Gyoza/Mandu Dumplings: #214 of 1000 Sustainable Food Experiments

Many cultures have a filled dumpling kind of food: samosas, empanadas, pierogies, ravioli, mochi, blueberry buns… Maybe we’re on a quest to try them all! In Japan and Korea these marvels are savory and can be filled with veggies like cabbage and mushrooms. They’re fun to cook, steamed on one side and fried on theContinue reading “Vegan Potstickers/Gyoza/Mandu Dumplings: #214 of 1000 Sustainable Food Experiments”

Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments

Megan graduated from middle school this month – congrats to all the graduates everywhere who had the quarantine graduation experience! Her special request to celebrate at home was this pasta dish – a medley of pasta, garlicky tomato sauce, beans, chick peas, pepperoni, peas, basil, and plant-based parmesan. So delicious – I’m glad she requestedContinue reading “Megan’s Graduation Pasta: #213 of 1000 Sustainable Food Experiments”

Black Forest Apricot Cupcakes (Very Fudgy!): #212 of 1000 Sustainable Food Experiments

The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these cupcakes all day long! It’s a modification of our chocolate zucchini cake recipe, only fudgier. Hope you enjoy this decadent and healthy plant-based treat. 🙂 ThisContinue reading “Black Forest Apricot Cupcakes (Very Fudgy!): #212 of 1000 Sustainable Food Experiments”

Plant-Based Cinnamon Rolls: #210 of 1000 Sustainable Food Experiments

These warm, gooey cinnamon rolls disappeared very quickly at our house. Even better that they’re plant-based without dairy or eggs to cause our bodies and our planet suffering. Hope you enjoy them! Thanks to Dana and John for inspiration. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.Continue reading “Plant-Based Cinnamon Rolls: #210 of 1000 Sustainable Food Experiments”

Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments

Hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew. I learned about it from the East Coast of Canada, but no doubt there are similar recipes wherever people grow food. It’s very rewarding to turn leftover things into delicious things! This isContinue reading “Canadian Hodgepodge Stew: #210 of 1000 Sustainable Food Experiments”

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