This is the ultimate sweet and salty cookie.
After the success of my super-chocolatey Best-Ever Beet Brownies, I was super pumped to make a vegan blondie recipe using gold beets, especially since there doesn’t seem to be one online. Fortunately it didn’t take quite as many trials as the brownies to get these right! Where the earthy, deep flavor of red beets enhanced the intense chocolatiness of the brownies, the gold beets also bring a sweet, nutty flavor.
Jam is terrifying. It is the zombie movie of spreads. It can become undead and grow a bacterium that will kill you. I hope you are excited to make jam now.
I swear this one is not so hard, or murderous. There’s no 10 minutes of boiling Kerr jars or air-drying or anything like that – it’s a quick easy jam that makes enough for right this minute and maybe the next two weeks if you don’t get too greedy. Store in the fridge and if you have too much for you, it makes a great for-no-special-reason gift.
This is a dense, moist bread with such a tender crumb that it feels light. The tenderness is delivered without the usual greasiness of sweet breads — it gets its moisture from ripe bananas instead of relying on the large amounts of oil typically used. It is also perfectly sweet with a great texture on the top from coarse-grained sugar, and a hint of cinnamon and ginger.
My little sister Tiegen and I are always horrified when people overzealously lob off the tops of strawberries in order to remove the calyx – that’s “destem the green cap” (I swear it’s a real word, thank you to my sister-in-law for that). There is so much gold there, people.
I made these brownies and then cruelly refused to cut into them until a day later. When I was alone. And all the brownies belonged to me.
This is my winter version of zucchini bread: carrot bread. It’s a healthier version of a quick bread – it uses mashed carrots for moisture and only a bit of oil, and lots of grated carrots on top of that. Orange zest and fresh grated ginger brighten it up and there’s lots of my favorite (and hopefully your favorite) spices in there, too: cardamom, clove, and cinnamon. Plus coconut – a great texture for the topping. It makes it look kinda like a carrot snowball (the dessert… not a real carrot snowball).
I often eat the same breakfast every day – oatmeal. When I’m feeling crazy, I might eat steel-cut oats or muesli. I’m a wild one. But it’s good to branch out, even if it is still a grain cooked in milk with fruit stirred in – and this is special enough to serve for brunch or if you are feeling fancy. The brown rice is nutty and filling and the coconut milk makes this creamy and decadent.
I am always too busy to make lunch; this is a great healthy option that you can throw together for a sweet snack or meal. Winter-themed, it is based around a sweet butternut squash purée, so creamy and filling it’s almost like yogurt. Nuts are essential for both protein and crunch. Apples — my favorite winter fruit — are crisp and juicy, perfect with the squash. Dates bring some chewy sweetness – add in a couple extra if you love them like I do. A drizzle of blackstrap molasses rounds out the flavor with a nutrition-packed sweetness that keeps up those iron stores that allow you to feel energized and awake – plus, it’s got a low glycemic index so it won’t give you a sugar buzz and then let you crash.
Feel free to sub in your favorite nuts, dried fruit or spices and make this recipe your own.
My sister and her boyfriend Brad came down for the holidays with their little wiggly fluff, Resi, and things have been crazy. We went to an amazing Christmas Eve dinner at my cousin Kiera’s – all vegan! We had butternut squash soup, veggie pot pies (YUM) cranberry sauce, mashed potatoes and gravy, mushroom stuffing, and fresh sourdough. I made a Buche de Noel and Brad made my Winter Quinoa Croquettes. It was all pretty stellar. And Kiera’s little ladies were definitely ready to go to sleep – and were excited to see that the elves had swung by and left them some pajamas! It was exciting for us too :)