My last cookie experiment of the day is a little popper that melts in your mouth but won’t stick to your hips! We make our own peanutbutter from dry roasted peanuts but if you use store bought peanut butter you may want to omit the honey
1 can organic navy beans (drained) ½ cup peanut […]
Here’s another minimally sweet crunchy treat to help satisfy a cookie craving but without all the fat, calories or guilt!
1½ cups whole wheat flour ½ cup wheat bran 1 tsp baking powder 1 cup peanuts 1 cup water 2 apples (cored and quartered) 2 dates
I like to use whole grain spelt flour in […]
I saw a post in my Facebook newsfeed today from a dear friend from high school who pondered her sanity for cutting back on sugar during Halloween and the upcoming holidays and I offered to send her some of my minimal sweet desserts. And while I was hoping for pies or cakes both of which […]
I love when a friend stops by near supper time. My casual kitchen (read that pots and pans in the sink) is always open and our dinner table can always fit one (or more!) place settings. Last night we were having a very casual and cold plate — tofu-tuna salad, which is perfect for our […]
A wonderful dish for a holiday meal or anytime you are feeding a full table. This recipe comes from our cookbook, The 30-Day Vegetarian for the Hummus Lasagna with the substitution of a new product I found called Butler Soy Curls for the middle layer.
4 Cans Organic Garbanzo Beans 3 Red Bell […]
Still working on my gluten free, high protein line of cakes, I tried a new dessert this weekend for lemon festival fans! This light lemon chiffon uses garbanzo beans as the base which harmonize with the lemon and dates in this dish to make a perfect medly.
6 Egg Whites […]
Check out our new video for the Chocolate Raspberry Torte (ok, we didn’t have any raspberries on hand, so we used strawberries and called it Chocolate Berry Torte 😉
Ok, in my previous bean cake creations I mention that these low sugar, gluten free natural treats were something to dance about if you had food allergies or other dietary restrictions and could not partake of normal cakes and other decadent desserts. But this new torte changes all that. My new recipe for […]
I get a lot of people asking me about gluten free cooking. My book, The 30-Day Vegetarian does have many gluten free meal ideas, but when it came to cakes I had been at a loss to replicate the moist and light texture within a whole foods paradigm. That was until I discovered […]
3 ½ Cups Whole Grain Spelt Flour 2 ½ tsp Rapid Rise Yeast 1 tsp Sea Salt ¼ Cup Olive Oil 1 Cup Warm Soy Milk
Place your dry ingredients in the bowl of your heavy duty food processor* and pulse to combine. Add all of the olive oil and milk at once and […]