MINI COCONUT BLOOD ORANGE BUNDT CAKES
(Photo via ieatgrains.com/Recipe here)
Just made some Lemonbars Larabar style.
1 cup cashews
1 cup Muscat dates (or any high quality dates - seedless)
Half a slice of lemon juice
Process cashews and dates until coarse and doughy. Add lemon juice. Blend some more.
Place on some kind of saran wrap or smooth non-sticky surface. (My hands got super sticky while making this, use plastic gloves if possible).
(Photo via rawified.blogspot.in)
Vegan Mozzarella Sticks with Jain Marinara Sauce
(Photo/Recipe adapted via hellyeahitsvegan.com)
Vegan Blackberry Coconut Crumble Bars
1/2 cup sugar plus 1 tablespoon
2.5 cups flour
1 tsp baking powder
1/4 cup coconut
1 cup virgin coconut oil, solid (NOT melted)
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice
Preheat oven to 375 degrees. Lightly coat a 8” square inch baking dish with cooking spray. Line the bottom with parchment paper.
Stir together 1/2 cup sugar, flour, baking powder, and coconut. Stir in coconut oil. Press half of dough into pan. In another bowl toss berries with remaining tablespoon sugar and lemon juice. Pour over dough. Crumble remaining dough over top. Bake for 40 minutes until top is golden brown.
Photo/Recipe - YummyMummyKitchen
Vegan Berry Napoleons
Macaroon Cookies Ingredients:
Strawberry Cream Ingredients:
In a blender combine the strawberries, agave, lime juice and raw cashews. Blend until smooth. Add the coconut oil and chia seeds. Set aside for 20 minutes to allow the chia seeds to absorb some of the liquid. Blend until smooth. Chill in the refrigerator until firm (approximately 2 hours).
Image Source: Lisa Pitman. Recipe via onegreenplanet.org
Vegan Pear Tarts
(photo via native foods blog, click here to be taken to their website for the complete recipe)
Vegan Cardamom Cinnamon Rolls - click for photo & recipe source
Peanut butter and pickles.
(Image via NYTimes)
Vegan Zucchini Boats
1. Preheat oven to 400 degrees Fahrenheit. Slice zucchini in half lengthwise and scoop out the pulp with a spoon. Be gentle so zucchini does not fall apart.
2. In a small bowl combine tomato sauce, tomato, oregano and salt. Mix together until combined.
3. Spoon mixture into zucchini halves. Sprinkle vegan mozzarella cheese on top of each piece.
4. Place each halve face-up in a baking dish and bake for 15-20 minutes.
(Photo via ittybitsofbalance.com)