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”

Japanese Milk Bread (Plant-Based): #209 of 1000 Sustainable Food Experiments

The overnight rise in this recipe is totally worth the fluffy, soft texture for which Japanese milk bread is known. It’s an unusual, brioche-like bread recipe that starts with making a kind of roux, or thick flour paste, that gets mixed into the rest of the dough as you go. Then it gets finished offContinue reading “Japanese Milk Bread (Plant-Based): #209 of 1000 Sustainable Food Experiments”

Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments

We’ve tried a number of bagel and soft pretzel recipes now, and this one is by far the best! The flavor that comes through with the overnight rising is unbelievable, and boiling them in honey water instead of baking soda makes it taste legit – just like a bakery in Toronto I used to goContinue reading “Best Fluffy Toronto Twister Bagels: #205 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 Almond Croissants: #199 of 1000 Sustainable Food Experiments

I’ve been afraid of laminated pastry for a while. So many steps, and trips to the fridge, and what if the butter all leaks out into a mess? But Megan was brave enough to take up the challenge, and she made these amazingly flaky, crunchy on the outside, soft on the inside, AND dairy-free croissantsContinue reading “Chocolate Almond Croissants: #199 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”

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”

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”