18
Jan
Recipes (Healthy for You and Your Budget)

By: Karen Webster

dessert dinner healthy recipe soup vegetable

Recipes (Healthy for You and Your Budget)

 
  • Creating your own vegetable broth is quick, easy, reduces food waste, and can save you money!
  • Other ways to utilize fruit and vegetable scrap (plus, another kitchen scrap vegetable broth recipe): How to Use Food Scraps to Reduce Kitchen Waste
 
Banana Cookies
  • These are inexpensive, easy, tasty, and healthy.  Plus, the more beat up the banana the better!
    • 6-ingredients: Don’t have applesauce?  You can use 2 TBSP plant-based milk instead.
    • 2(ish) ingredients: We did a “taste test” and found that we like this recipe (bananas + oats + plus a pinch of salt) better than the 6-ingredient (tastes more like banana bread than a cookie).
 
  • A great way to consume fruit without the addition of sugar, which allows the natural sweetness of the fruit to shine through.
Vegan Pumpkin Muffins on plate
14
Sep
Vegan Pumpkin Muffins

By: Karen Webster

dessert recipe vegan

(Makes 12 muffins)

Ingredients (original ingredients in parentheses): 

  • 1 1/2 c all-purpose flour 
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp allspice
  • 1 1/4 c sugar
  • 1/2 c vegetable oil
  • 2 flax eggs (lightly beaten eggs)
  • 1/2 c almond milk (milk)
  • 1 can pumpkin purée (1 cup)
  • 1/2 c pumpkin seeds

Optional

  • 1/2 c chopped walnuts 
  • 1/2 c raisins

Directions:

  • Toast pumpkin seeds in a dry skillet on medium heat.  Set aside. 
  • Combine all of the dry ingredients in a bowl (except the pumpkin seeds, walnuts, and raisins).  
  • Carefully stir in the wet ingredients. 
  • Fold in walnuts and raisins. 
  • Spoon mixture into a muffin tin.
  • Sprinkle toasted pumpkin seeds on top. 
  • Bake at 350 F for 20 minutes. Test with a toothpick. 
  • Enjoy!

Recipe adapted from “500 cupcakes” by Fergal Connolly

Vegan Blueberry Cobbler

By: SuzanneYoder

dessert recipe vegan

Ingredients:

Berries:

  • 3 cups (444 g) fresh blueberries
  • 1 tsp lemon or lime zest
  • 2 tbsp lemon or lime juice
  • 2 tbsp coconut sugar

Biscuit Topping:

  • 3/4 cup unbleached all-purpose flour, or a mix of whole wheat and all-purpose
  • 3 tbsp almond flour, or use more flour to make nut-free
  • 1¼ tsp baking powder
  • 1/3 tsp sea salt
  • 1/4 cup sugar
  • pinch of nutmeg
  • 3/4 cup full-fat coconut milk (half coconut cream and half thin milk from a can)

Directions:

  1. Preheat the oven to 375°F. Add blueberries to a baking dish ( 8-9 inch) or cast-iron skillet. Add lemon zest, juice, sugar, and mix well to coat.
  2. In a bowl, add the flour, baking powder, salt, sugar, and spice and mix well.
  3. Add 1/2 cup of the coconut cream+milk mixture and mix in. Add more milk a tbsp at a time to make a thick muffin-like mix (see substitutions).
  4. Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the skillet on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar/other sugar on the batter (optional).
  5. Bake for 35 mins. Broil for half a minute for browning if needed
  6. Remove from the oven, let sit for a few mins. Serve with ice cream or whipped coconut cream.
  7. Refrigerate (after cooling completely) for up to 3 days.

Substitutions:

  • Almond flour can be subbed with more all purpose flour. 
  • Coconut milk: use alternate non dairy milk such as almond or soy and add 1-2 tbsp oil or vegan butter. Mix in butter into the flour mix until crumbs, then add milk.
  •  Gluten-free: Use any gluten-free blend of choice or use this following mix: Mix 1/3 cup white rice flour/oat flour, 1/2 cup almond flour, 3 tbsp potato starch or a mix of tapioca and potato. Use 1  cup of the flour mix (skip the additional almond flour used with regular flour), and add more as needed.
  • Nutrition is for 1 serve without the ice cream or whipped cream

Recipe adapted from Veganricha.com

Sidebar