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Nutty Fruit Bars

I once was obsessed with eating low-fat, low-calorie foods. I meticulously checked labels and if something had more than a couple of grams of fat and a few hundred calories per serving, I avoided it. (Or, I ate it anyway and then felt hideously guilty.) Of course, the problem with many low-fat processed foods is […]

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Pumpkin Muffins

If you’re looking for ways to use leftover pumpkin puree, there’s certainly no shortage of recipes that can help you. My favourite way to use it, hands down, is in baked goods. I loved these pumpkin muffins and will be making them year-round. They were supremely moist and had a subtly sweet, almost caramel-like taste […]

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Double Layer Pumpkin Cheesecake

I present to you our Thanksgiving dessert. It was enjoyed by all. Well, by all of those who weren’t too full to try it. I’ve had a few lackluster tofu cheesecakes in my day, but since this recipe came from Susan Voisin I was faithful that it would turn out well. This double layer pumpkin […]

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Chewy Chocolate Vegan Date Brownies

During the last year and a half I have phased out gluten from my pantry, so when I’m invited to a party there’s always some internal angst about what to bring. Can I make something people will enjoy, or will my treats languish untouched? Or should I just forget it and pick up a bag […]

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Garlic Scape Pesto

Garlic scapes are the long, curly shoots that extend from the top of garlic bulbs and they’ve been popping up at the farmers market for the last couple of weeks. I was immediately intrigued by them, but hesitated to purchase some since I wasn’t quite sure how I would use them. Then, earlier this week, […]

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Kale Chips

Making kale chips has taught me two important lessons: 1. Kale chips are awesome. 2. Kale chips are extremely flammable. In my eagerness to scarf down these crispy, paper-thin nibbles, I tipped them into a bowl before letting them cool completely in the pan. After snacking for a few minutes, I left the chips in […]

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