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”

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”

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”

Fresh Berry Yogurt Granola: #206 of 1000 Sustainable Food Experiments

When fresh blueberries and strawberries are in season, this is a fresh and healthy way to start your day. We used store-bought granola because I can’t seem to make it without burning it. Pair the granola with your favorite (non-dairy) yogurt and summer berries, or any other fruit you enjoy. It’s a complete breakfast readyContinue reading “Fresh Berry Yogurt Granola: #206 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”

Garbanzo Broccoli Fritters: #200 of 1000 Sustainable Food Experiments

You could make these veggie burgers with any kind of beans and greens, like lentils and zucchini, kidney beans and collard greens, etc. We made them with garbanzo beans and baby broccoli because that’s what we had on hand. The dill and basil give it a nice zing. Plus it’s recipe #200 today, so that’sContinue reading “Garbanzo Broccoli Fritters: #200 of 1000 Sustainable Food Experiments”

Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments

If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make it out of chickpeas instead of chicken! Celery, mayo, pickles, dill, fresh crusty bread, all the good stuff. And friendly for the planet too. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments”

Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments

We had a bunch of extra carrots in our farm box and decided to turn them into a cake. If you like carrot cake, this one is moist and dairy-free! It also pairs nicely with the cream cheese frosting recipe from our chocolate zucchini bundt cake post. This is part of our 1,000 Food Experiments to createContinue reading “Moist Carrot Cake (Dairy-Free): #196 of 1000 Sustainable Food Experiments”