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”

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”

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”

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”

Pina Colada Smoothies: #194 of 1000 Sustainable Food Experiments

Here are some kid-friendly pineapple-coconut-strawberry smoothies guaranteed to put a smile in your day. Adults can always add some rum to make it more like the real thing if you like. It’s just like a day at the beach. Well, almost. Aloha! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Pina Colada Smoothies: #194 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”