First off I must say, Standard Market might just be one of my favorite grocery stores. It’s like walking into a farmers market every time! All of the produce is nothing less than perfect and with it being a season for figs, I was able to get the most beautiful fresh figs.
YES the filling is made with avocado, but you’d never know it! The flavor of the peppermint extract hides any flavor of avocado, but the light creaminess of the avocado gives these bars a heavenly texture!
Even though these are technically dessert bars, they are packed with protein and superfoods. Just like the avocado is hidden, so is the “healthy” flavor and nutritional benefits!
Missing something sweet for your Memorial Day barbecue? These vegan cupcakes will take only a few to whip up and with a little creativity can be an adorable addition of blue and red to your table!
Yes.. you read the title correctly, a Greek Danish. This weirdly brilliant idea was sparked when I met a guy who was literally half Greek and half Danish. I was honestly a little skeptical about the what the outcome would be going into this little experiment, but this pastry hybrid might just be the next big thing! The savory and sharp Greek flavors pair perfectly with the sweet flaky Danish pastry. All topped with a dollop of lemon curd for an added brightness.
Now I am going to be completely honest with you, this is no “30 minute Danish.” This recipe takes a lot of time and love! Read more
One of my best friends from Culinary school is now on a strictly raw and vegan diet. Most the time I am in amazement of how she sticks to such a strict diet, but when I found out that she could eat things like raspberry cheesecake bars my sympathy quickly went out the door!
The secret to the creamy cheese-like texture and taste is the soaked cashews and the power of a good food processor. The longer you soak the cashews the creamier the texture. I recommend soaking over night, but if you’re not one to plan ahead then soak the cashews in boiling water for 1-2 hours. Read more
My favorite cake being Carrot Cake, I decided to whip up a variation on the recipe for all my vegan followers! I had help from one of my very talented vegan friends, Kaylee. Even though there were a few bumps in the road when it came to recipe testing, the end result was well worth it!
When it comes to vegan baking, ingredient substitutions are very important to understand. In this recipe, we decided to use canned pumpkin as a substitute for eggs. Low in both calories and fat, canned pumpkin is a healthy substitute for oil and eggs in a variety of baked goods. Even though it gives off a little pumpkin flavor, the other ingredients definitely over power the taste of pumpkin. I find that the pumpkin brings a lot of wonderful moisture to the dough as well! Read more
My love for carrot cake goes way back! On my first birthday, my mom had called up my dad to grab a cake for me on his way home from the office. Out of all the chocolate, sprinkles, and ice cream cakes, my dad decided to go with carrot cake . Lets just say my mom was rather confused by his choice, but little did she know I would have a carrot cake for my birthday every birthday since!
I thought I would share my favorite carrot cake recipe with you for this Easter holiday! Read more