This treat was inspired by Grandma Donna’s recipe for Marshmallow Cookies. The first thing I thought was that the cookies shouldn’t have dates, instead, they needed chocolate! These non-cookies have home-roasted almonds and homemade caramel to give them bit of the smoky taste of a s’more along with the marshmallows, graham crackers and chocolate. They…
Category: Nicole’s recipe
Tortugas
Who doesn’t love nuts, caramel and chocolate all in one treat? These would make a really great gift or fun, inclusive snack for a party where you have folks who eat both gluten free and vegan. Of course, not-so-friendly to the nut averse. Ingredients 1 cup cashews (raw or roasted) 1/2 cup whole almonds 1/2…
PB & Fudge Chocolate Chip Bars
This is an all-out decadent, indulgent, FEED-YOUR-FEELINGS kind of treat. Craving peanut butter? Check. Craving chocolate? Check. Craving even more chocolate? Check, check, check. Fudge Ingredients 1 cup semi-sweet chocolate chips (or fine dark chocolate) 3/4 cup coconut cream (the cream only from a can of premium full-fat coconut milk) 2 tbsp Earth balance Dough…
Sourdough Scones with Chocolate Chips
I love when I find an unexpectedly exceptional recipe among the family collection. I had a lot of hopes for these sourdough scones (the recipe is in my mother’s handwriting) because my comfort food, growing up, was her (regular) scones. Alas, I did not love her sourdough scone recipe – no butter!? No sugar? yikes….
Strawberry Frosting
This is a nicely balanced and light tasting frosting that tastes incredible on sourdough chocolate cake. I based this recipe off of one found at Life Love and Sugar. Ingredients: 1.5 – 3 cups of sliced strawberries 1 cup Earth Balance 4 cups icing sugar 1/2 tsp vanilla Dash of salt Blend 1.5 cups of…
Sourdough Bread (The Real Deal)
Since Grandma’s recipe for sourdough bread is a bit of a knock-off, I have gone on a 2-year adventure to learn how to make true sourdough bread. It involved buying a dutch oven (thick cast iron pot with a lid), a couple of eventual failed attempts at creating my own wild starter, and finally succeeding…
Cinnamon Buns
We weren’t big on cinnamon buns growing up – in fact, there wasn’t a single recipe in Grandma Donna’s cookbook. I have really grown to love them and have often thought of making them a Christmas or New Year’s morning tradition. I really loved a recipe I found on epicurious and adapted to be plant-based…
Fesenjaan
Fesenjaan: a delicious persian eggplant, pomegranate & walnut stew To make this recipe truly vegan, substitute the honey for agave syrup. The walnut sauce is an excellent texture for this stew and holds well with the honey which balances sweet with the sour pomegranate seeds. The little bit of spice from the crushed red pepper…
Sally’s Graham Cracker Crust
Adapted only slightly from Sally’s Baking Addiction. Ingredients 1 1/2 cups graham cracker crumbs 6 tbsp Earth Balance, melted 1/3 cup granulated or brown sugar Yield: 1 9” pie crust Preheat oven to 350 o. Use a blender or food processor to reduce graham crackers to crumbs. Mix the cracker crumbs with the Earth balance…
Wonton Soup
This is a new favourite in our house. I grew up eating a lot of wonton soup because my mom liked going to Chinese restaurants and so going vegetarian and/or vegan for most of my adulthood meant that I wasn’t able to enjoy this dish at restaurants because I had never found any delicious non-meat…
Grandma Donna's Cookbook 