This sandwich goes out on a sweet-and-salty limb and pays off big time. An investigation into the the depths of the freezer and cupboard uncovered a lovely combo for lunch.Read More
This fairly easy recipe was originally a vegan one, it works well with a variety of non-vegan replacements for soymilk. If you're into that sort of thing.Read More
A great snack! Like bacon-wrapped dates but less greasy and more creamy. Drunken goat cheese is cured with red wine, which gives it a beautiful purple rind and the perfect tang.Read More
This snack keeps coming back in increasingly interesting iterations. I recently picked up some hemp hearts and wanted to bake something with beets, so I returned to the protein puff framework and swapped out a few items. The results were FABULOUS and you can do a sweet version or a not-so-sweet version. What can I say, I seem to like fuschia-colored foods!Read More
So far this recipe has gone through a lot of tasty iterations, starting with the original Oatmeal Breakfast Cookie, then Honey-Filled Pumpkin Banana Protein Puffs, and now a slight alteration and a few new bits of flair brings us to Chocolate Ginger Protein Puffs. Each time I make a new version of these puffs, I keep saying "best yet!" and it's true. Gluten-free and sugar-free (*if you use plain dried ginger and not the candied kind, that is).Read More
Besides being the coolest, funniest person I know, my 13-year-old niece Aviva has turned out to be an Exquisite Courser! While I was visiting her over the holidays she busted out with this delicious treat:Read More
I found this recipe by searching for "gluten-free pumpkin bread" and then adapted it into a more treat-like form (mainly because I lost the bread pan I was planning to use). I may have actually forgotten to put the vanilla extract in - oops! It was still really good. Not too sweet and a great snack.Read More
The name may sound tediously good-for-you but don't be fooled! These have the texture of a moist cake and the added benefit of being gluten- and (mostly) sugar-free (not counting whatever sugar quotient is in the chocolate chips you use). Kind of a miracle.Read More
The evolution of the breakfast cookie. Original recipe from the blog With Peanut Butter On Top, this adaptation came from the need to use up three frozen bananas to make more space in the freezer. It's gluten-free and almost sugar-free and really accomplishes the job of a snack - which is keep you from getting hangry for hours. Seriously, one of these was my lunch yesterday - it's packed!Read More
This innovation was brought to us by Exquisite Courser Debbi, who specializes in making food more purple.
For each vegetable, boil it until soft, add to food processor with broth and a handful of almonds that have soaked in water overnight and softened. Blend.
The amount of broth will affect how soup-like your concoction is, so experiment and see what you like. Throw some snap peas on top for garnish!Read More
Made this recipe for Oatmeal Breakfast Cookies from the blog With Peanut Butter on Top. Cookie shown was made with chocolate, dried cranberries and minced ginger. The recipe is also good with walnuts and flax seeds. The variation I made isn’t super sweet, which seems like an ok thing for breakfast cookie to be.
- 2 ripe bananas mashed
- 2 tbsp. coconut oil
- 2 large egg whites
- 1 tsp. vanilla extract
- 2 tbsp coconut palm sugar
- 1/4 cup peanut butter
- 1 tsp. baking powder
- 2 tbsp. golden flax meal
- 1 cup oats
- 1 cup pastry flour
- 1/4 cup unsweetened shredded coconut
- 1 tsp. cinnamon
- 2-3 oz chopped dark chocolate (70%)
- handful of chopped walnuts
Believe it! SO good.
The broccoli slaw came ready-made and one day I'll take a closer look and re-create from scratch. In the meantime, if you can get your hands on broccoli slaw rather than regular slaw, go for it. For some reason raw slivered broccoli stems are far superior to regular old cabbage. And while you're at it - throw in some nectarines and chunky, stinky bleu cheese!
I had some bananas that were getting extra freckle-y and since I have a hard enough time eating my way through one perfect banana, I took these three delinquents that were just hanging out going nowhere and improvised on a Rice Pudding Recipe.
I had no rice but I did have some farro, and I didn’t have any whole milk but did have some coconut milk that was also getting delinquent. In my attempts to be VB6, I bought it but unfortunately it tastes like the lovechild of a coconut and a cardboard box.
The recipe also calls for brown sugar to be mixed with an egg. I figured since the bananas would be sweet, I could just drop in a couple tablespoons of raw honey. I was surprised to find that it was a little too sweet in the end, so you can totally do this recipe without any sort of sweetener, I think. Or maybe just a little.
Basically I followed the directions from the recipe above, with the aforementioned substitutions, and smooshed the three bananas up and threw them in with the coconut milk and farro to simmer for 25 min. Sprinkled some cinnamon on top and woot! Tasty and very true to what I expect of rice pudding. And ALMOST VEGAN!
On one half: peanut butter and sesame seeds
On the other: maple syrup and flax seeds
Radish slices served with butter and chunky sea salt are the best. Butter and sea salt not shown.
Scrape and squeeze contents then add chopped jalapeño and agave nectar. Refreshing snack or add booze for cocktails!