Chocolate Almond Veggan 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 Veggan Croissants: #199 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”

Vegan Malai Kofta with Zucchini and Garbanzos: #184 of 1000 Sustainable Food Experiments

Malai kofta is a classic Indian comfort food – think of tender dumplings in a creamy sauce. This recipe is a plant-based delight that blends cashews, coconut milk, and spices to create a rich sauce without all that dairy in it. The dumplings have garbanzo beans, almonds, and zucchini in them, and we added someContinue reading “Vegan Malai Kofta with Zucchini and Garbanzos: #184 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”

Apricot Almond Bakewell Tart: #170 of 1000 Sustainable Food Experiments

Bakewell tart is a British dessert that has a crunchy pastry crust, sweet jam filling, and chewy almond cookie topping. We saw it on the Great British Bakeoff as a technical baking challenge and wanted to give it a try. You can use any jam flavor you like if you don’t have apricot on hand.Continue reading “Apricot Almond Bakewell Tart: #170 of 1000 Sustainable Food Experiments”

Thai Peanut Soba Veggie Bowl: #169 of 1000 Sustainable Food Experiments

This is a very comforting mix of soba noodles, tofu, cabbage, and a creamy gingery Thai peanut sauce. I would eat this any day of the week, and we all went back for a healthy second bowl. The sauce is inspired with gratitude by Oh My Veggies. This is part of our 1,000 Food Experiments to createContinue reading “Thai Peanut Soba Veggie Bowl: #169 of 1000 Sustainable Food Experiments”

Easy Dry Roasted Almonds: #163 of 1000 Sustainable Food Experiments

We had two giant bags of raw almonds from a past Costco run that weren’t getting eaten. So I decided to salt and dry roast them, and now they’re getting gobbled up like crazy. With this experiment, I learned how easy it is to roast almonds! Thanks to Jami for the inspiration. This is partContinue reading “Easy Dry Roasted Almonds: #163 of 1000 Sustainable Food Experiments”

Chocolate Fondue: #159 of 1000 Sustainable Food Experiments

When holidays like New Year’s Eve or Easter roll around, we brew up a homemade chocolate fondue to dip all kinds of yummy things in. This year we cut up bananas, apples, kiwis, marshmallows, almonds, and bits of leftover cake for the fondue. It only takes a few minutes to melt the chocolate, and everyoneContinue reading “Chocolate Fondue: #159 of 1000 Sustainable Food Experiments”

Dark Chocolate Almond Bark: #132 of 1000 Sustainable Food Experiments

Chocolate bark is a winter holiday treat in our family, but we figured why not make it all year round? It’s a wonderful mid-morning pick-me-up. We mixed two kinds of dark chocolate here, and we left the almonds raw to preserve some nutrients, but you could roast them if you prefer a toastier flavor.  ThisContinue reading “Dark Chocolate Almond Bark: #132 of 1000 Sustainable Food Experiments”

Homemade Nutella: #72 of 1000 Sustainable Food Experiments

Whenever I slept over at my Italian grandparents’ house as a kid, I would wake up to freshly baked panini with homemade nutella. It was just about the best thing I could imagine having for breakfast at the time. This recipe works best if you have a food processor or powerful blender – my cheapContinue reading “Homemade Nutella: #72 of 1000 Sustainable Food Experiments”