Category Archives: Snacks

Golden Beet Blondies (vegan)

Golden Beet Blondies (vegan) @ chelrabbit.com

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.

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Strawberry Basil Jam (vegan, gluten-free, and super easy!)

  Easy Strawberry Basil Jam @ chelrabbit.com 

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.

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Moroccan-Spiced Roasted Carrots (vegan, gluten-free)

 Moroccan-spiced Roasted Carrots @ chelrabbit.com

There is a lot of snacking that goes on in this house during the day. I said that in a passive way but really I mean that I, myself, me – I snack all day.  I try to save dinner leftovers for next-day lunches but sometimes we just eat a lot. Food tastes good, yo. I could make my own lunch because I’m home most weekdays, but for all I love cooking, making breakfast, dinner, and blog-whatever is enough for me. Also, I double as the dishwasher so I try to be green and save energy (; 

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Coconut and Lime Banana Bread (gluten-free, vegan)

Gluten-free and Vegan Banana Bread Recipe @ chelrabbit.com 

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. 

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Best-ever Beet Brownies (vegan)

Beet brownies @ chelrabbit.com

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.

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Mint & Chocolate Chip Muffins – a healthier bakery-style muffin (vegan)

 Mint Chocolate Chip Muffins - healthier vegan bakery-style muffin

I have previously waxed philosophic about my love for muffiny-type muffins rather than cupcake-type muffins. I like muffins that are just sweet enough – and these are even a bit more decadent with the addition of chocolate chips, and super minty flavorful with crushed spearmint leaves and a few teaspoons of peppermint extract. They are perfect as an on-the-go breakfast or a midday snack without hitting you over the head with a sugarbomb. 

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Early Morning Carrot Quickbread (vegan)

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 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). 

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Romanesco Round-up: How to cook Romanesco

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So you found some Romanesco at the farmer’s market this weekend, didn’t you… You just couldn’t resist those Fibonacci spirals and that fluorescent lime-green color. But what do you do with it?

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Sautéed Romanesco with Toasted Walnuts (vegan, gf)

sautéed-romanesco-cauliflower-broccoli-recipe-vegan-gf-healthy-

When my favorite vegetables are in season, I try to get sick of them. I don’t want to crave peaches in the middle of winter when there are none to be found (I guess I didn’t eat enough last summer).

 I’m working on my Romanesco fix, but even with this Romanesco series I’m doing, I’m just enjoying all the different ways to cook it and I’m getting more excited about all the ways I want to try it. Hopefully the season hangs in a bit longer until fresh beans or rhubarb come into season!

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