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”

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”

5-Minute Oven S’mores: #208 of 1000 Sustainable Food Experiments

Graham crackers, marshmallows, and chocolate, all melted together over a campfire. It’s a classic Girl Scout recipe, but you don’t need to be camping to enjoy the gooey and crunchy sweetness. Here’s how to make them under a low broil in your own kitchen oven. Yay! This is part of our 1,000 Food Experiments to create sustainableContinue reading “5-Minute Oven S’mores: #208 of 1000 Sustainable Food Experiments”

Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments

What happens when you play with mixing banana bread and zucchini cake recipes? A very moist, flavor-balanced breakfast cake studded with both raisins and chocolate chips. It disappeared in 24 hours, feeding 5 of us for 2 breakfasts. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Moist Banana Zucchini Cake: #204 of 1000 Sustainable Food Experiments”

Chocolate Coconut Pudding: #203 of 1000 Sustainable Food Experiments

This decadent pudding is dairy-free and has only two ingredients: coconut milk and chocolate chips. It’s satisfyingly rich and creamy when you need a hit of chocolate pudding, and it’s completely plant-based so no cows were harmed in the making of it. Enjoy! This is part of our 1,000 Food Experiments to create sustainable meals for ourContinue reading “Chocolate Coconut Pudding: #203 of 1000 Sustainable Food Experiments”

Lemon Poppyseed Colossal Cookies: #193 of 1000 Sustainable Food Experiments

You’ve heard of lemon poppyseed cake and muffins, but why not cookies? Megan found this recipe from Sommer that combines the soft, moist goodness of the cake into a giant cookie. We adapted them here to be dairy-free. They’re also very nice broken up into vanilla ice cream. This is part of our 1,000 Food Experiments toContinue reading “Lemon Poppyseed Colossal Cookies: #193 of 1000 Sustainable Food Experiments”

Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments

Korovai is a braided, decorated fruit bread often served at Russian or Ukrainian weddings. This one is filled with raisins, orange peel, cranberries and hazelnuts. The entire bread is lovingly smothered in apricot jam after baking. We adapted the recipe from the Great British Bakeoff cookbook. This is part of our 1,000 Food Experiments to create sustainableContinue reading “Korovai Fruit and Hazelnut Bread: #192 of 1000 Sustainable Food Experiments”

Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments

It’s zucchini season again in California, so we’re back to our favorite zucchini fritters and creamy zucchini pasta. But wait, zucchini chocolate bundt cake too? How versatile is this vegetable? I think this is my new favorite way to eat chocolate cake. Many thanks to Isa for inspiration. This is part of our 1,000 Food Experiments toContinue reading “Chocolate Zucchini Cake with (Vegan) Cream Cheese Frosting: #189 of 1000 Sustainable Food Experiments”

Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments

Megan and I came up with this fusion idea: apple crumble + date squares + tarte tatin. You caramelize the fruit in a pan just like the French delicacy tarte tatin, but then instead of covering it in puff pastry, you put oatmeal crumble on top and bake the whole thing. This is part ofContinue reading “Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments”

Fudgiest Plant-Based Brownies: #183 of 1000 Sustainable Food Experiments

Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy or eggs, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these up with gusto. It’s also super quick to throw together for a serious chocolate emergency. Thanks to Karissa forContinue reading “Fudgiest Plant-Based Brownies: #183 of 1000 Sustainable Food Experiments”