Recipes: Plant-Based Favs

Vegan curiousThe more I research our impact on the environment the more I think we should eat as many plant-based meals as possible. Here are some of my favorite recipes (most with great leftovers for lunch!) – a little more than a week’s worth of dinners to get you going:

Desserts, Etc.

  • Chocolate popcorn with almonds and rosemary salt (easy, and a great hostess gift).
  • Inside Out Buckeye Cookies (my husband and his friends ask for these all the time – freakishly good if you like peanut butter and chocolate)
  • Vegan Banana Muffins (These are fantastic. I used Multiblend gluten-free flour from Authentic Foods — very easy to bake with.)
  • Protein Peanut Butter Cookies (super good even using half the sugar and replacing it with GF flour: 1/3 c sugar 1/3 c GF flour).
  • Black Bean Brownies – really good. No joke. I didn’t have black beans so I used kidney beans, plus a huge glob of peanut butter (’cause just about everything is better with a big glob of peanut butter) and a teaspoon of vanilla. I didn’t add essential oil to either, but other than that I followed the recipe. Really good the next day. 🙂
  • Pumpkin Bread – original recipe from Once Upon a Chef with the following modifications: use one 8×8 glass pyrex dish, 2 tsp of cinnamon, 1 tsp of ginger, 1 tsp of vanilla, 1.5 tsp of ground cloves, multi-blend gluten free flour, coconut butter instead of regular butter, and just one cup of sugar instead of two. To go vegan, use flax eggs instead of regular eggs. Plus, I add a handful each of white raisins and walnut chunks.

Oh, and did I mention, I try to stay gluten-free (hard in our world today, eh?) so these recipes are gluten-free too!

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