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”

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”

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”

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”

Chocolate Peanut Butter Cookie Balls (Plant-Based): #177 of 1000 Sustainable Food Experiments

These delicious treats take a few minutes to whip up and don’t need to be baked. No refined sugar, no white flour, no dairy, just amazing flavor and decadent enjoyment. It’s a sweet plant-based treat that’s also good brain fuel for home learning days. Inspired by the Oh She Glows cookbook. This is part ofContinue reading “Chocolate Peanut Butter Cookie Balls (Plant-Based): #177 of 1000 Sustainable Food Experiments”