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”

Soft Pretzels: #180 of 1000 Sustainable Food Experiments

Soft pretzels are boiled in baking soda water like bagels before they’re covered in salt and baked. This gives them their chewy yet fluffy texture. We made a batch of soft pretzels one recent weekend and they were gone before Monday. They’re lovely to have for lunch alongside a kale salad. It’s part of our 1,000Continue reading “Soft Pretzels: #180 of 1000 Sustainable Food Experiments”

German Potato Salad: #118 of 1000 Sustainable Food Experiments

I’ve never really enjoyed the texture of American potato salad, loaded with mayo and sitting out in the warm sun at a picnic. So I started investigating how other cultures do it, for inspiration. In Germany it’s called kartoffelsalat (kartoffel = potato), and the dressing I created here is much gentler. This makes a yummyContinue reading “German Potato Salad: #118 of 1000 Sustainable Food Experiments”

Linzer Cookies (aka Jam-Jams): #93 of 1000 Sustainable Food Experiments

Linzer cookies are an Austrian holiday treat. Think of shortbread cookies sandwiched with strawberry or apricot jam and dusted with powdered sugar. The texture mellows and gets less crunchy over time, so they’re actually just right a day or two after baking them. Feel free to freeze leftovers, if there are any! This is partContinue reading “Linzer Cookies (aka Jam-Jams): #93 of 1000 Sustainable Food Experiments”

Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments

Stroganoff is one of our regular rotation meals, thanks to my husband’s German-Russian roots. It’s great for a quick weeknight meal that pleases a crowd of hungry stomachs, and the leftovers are delicious too. Feel free to substitute another kind of meat or tofu for the beef if you prefer. This is part of our 1,000Continue reading “Beef and Mushroom Stroganoff: #82 of 1000 Sustainable Food Experiments”

German Cabbage Rolls: #26 of 1000 Sustainable Food Experiments

If you’re looking for comfort food in Germany or Russia, you might come across this dish of cabbage, beef, rice, onions, and tomato. I know it from the Mennonite tradition in Canada, as the first dish Tim’s grandmother made for me. It is also fantastic as leftovers, so I make a big tray and itContinue reading “German Cabbage Rolls: #26 of 1000 Sustainable Food Experiments”

Fluffy Apple Pancakes: #21 of 1000 Sustainable Food Experiments

We’ve tried a lot of pancake recipe variations, and this one is definitely the favorite. You get moistness from the apples, heartiness from the whole wheat, and they’re so fluffy they soak up as much maple syrup as you want to put on them. Great for a Saturday morning (with leftovers on Sunday morning!) ThisContinue reading “Fluffy Apple Pancakes: #21 of 1000 Sustainable Food Experiments”