You guys! It’s finally time! I posted about receiving a copy of Emily Von Euw’s new un-cookbook, Rawsome Vegan Baking, on instagram a few weeks ago and now I’m ready to share a delicious recipe from it with you. But, first, let me tell you a tid bit about what I think of this raw dessert masterpiece!
Firstly, Emily’s photos are incredibly beautiful and will definitely make you drool, and it seems like there is a photo for nearly every single recipe (which I love). She has sinful-looking cupcakes, tons o’ tarts and small-bite recipes that will healthily tide your sweet tooth over. The best part of all is that the recipes are mostly really easy to make! A couple use a dehydrator, but it’s nothing crazy.
So, if you’re thinking about dabbling in the art of Raw Dessert Making, you should definitely check this book out! Lucky for you, I’m giving a copy away to the fortunate reader that wins the contest below. Oh, and for the record, I made this recipe by halving it and placing it into two mini-tart pans. It was fantastic!
Apparently, I’m feeling pretty Spring-y over here! First, it was the Berry Pineapple Waffles, now these beautiful Mango Cakes? A girl can dream, right? Although I would be lying if I said that I wasn’t excited for the rain we’re supposed to get, this weekend. Drought-be-damned! Maybe I’ll put together a tasty, warming soup..
But, until then, check out these easy, healthy, sweet and supremely tasty raw cakes. Of course cake is a bit of a stretch, but it’s cake-shaped so just go with it. This recipe gives you a chance to use up some of that great Winter citrus to add some sour to this sweet dessert. An added plus is that this isn’t a totally nut-based, raw dessert; I did put coconut it in for some creaminess and texture, but not enough to make it high-fat (in case you’re worried about that type of thing).
These mango cakes would be a great ending to a weekend brunch, and are terrific when paired with a mimosa. So, if you’re looking for a low-effort, delicious, naturally sweet dessert, make these Raw Banana Mango Cakes and let me know how it goes!
Phew! It seems as though I’m done with the photography for the latest Happy Herbivore book, and now I’m just waiting on the shot list for the next book that I’ll be working on! Exciting stuff, and in the meantime I’m happy to get a blog post in. Since I haven’t done a ton of my own recipes in the last month or so, it’s almost feeling a little foreign. Almost.
I was glad to be in the kitchen, playing around with a waffle recipe from my past (AKA last year), and wanted to simplify it and change the flavors around. As much as I love making a production of breakfast dishes, occasionally, I tried to make this a quick waffle recipe that is a crowd pleaser. Whenever I want to make sure the general public would like something, I feed it to my S.O., mostly because he’s not vegan and has no filter when it comes to his opinion.
The end result was delicious! Corey ended up having 3 waffles for the first test-batch and he really liked them. The pineapple flavor is really subtle and the cool, fresh berries pair wonderfully with the warm, crunchy waffles. Top it off with a small drizzle of maple syrup or agave nectar and you have a winning breakfast.
Of course, you can add some pineapple chunks to the berries on top, to really pump up the tropical flavor of these, I just didn’t have any on hand. Feeling fancy? Add some orange or lemon zest to the waffle batter!
Kristy from Keepin’ it Kind is an amazing blogger with heartfelt writings to pair with her delicious dishes and her husband’s gorgeous photography. So, of course I had to have her be a part of my healthy guest-blogging series! Don’t these parfaits look incredible?! (Yes, is the obvious answer) Without further ado, one of my favorite vegan power-couples!
Happy Monday Vegan Yack Attackers! I hope you had a wonderful weekend. I am pretty thrilled to be here today because Jackie is just one of my absolute most favorite bloggers. Period. Jackie was kind enough to participate in my Vegan Cookie Swap Party last year and she brought the most beautiful cookies! I had to repay the favor with something almost as pretty.
I used to make granola all the time. Like, every week. A big bowl of granola and almond milk is one of my husband’s favorite breakfasts and since granola is so expensive, I would make our own. Plus, it’s a super easy and somewhat relaxing task that makes your house smell like heaven.
Why did I stop, you ask? Well, life. You know. It just happens and the little things you enjoy doing kind of get pushed to the wayside. You stop doing things like folding laundry, looking at cute animal videos on YouTube, and making your house smell lovely with homemade granola in order to make time for things like recipe testing, writing grocery lists, and a little more exercise (to balance out all of the recipe-testing).
When my husband recently asked if I could pick up some granola at the store (rather than the shredded wheat he’s been so keen on lately), I realized I needed to get some priorities in place. Rather than buying him a bag of granola, I got working and came up with this very vanilla-y granola studded with sliced almonds and chunks of dried figs. I did not mess around in the vanilla department, either. One whole tablespoon of vanilla extract and the seeds from 2 vanilla beans give this a powerful vanilla flavor while the tiny bit of almond butter with the agave syrup help create those lovely little clusters we all love. And then there’s the figs…
While it was in the oven, making my house smell like a vanilla-scented wonderland, I treated myself to some cute animal video time. I suggest you do the same. Once the granola was out of the oven and cooling on the counter, I had the impulse to treat myself to something else I hadn’t had in ages: Granola Parfaits. Some plain coconut milk yogurt and some blood oranges I had on the counter did the trick.
I know you’re all expecting me to tell you how delicious this parfait was and I wish I could do something different to surprise you but I can’t. This parfait was one of the best little afternoon snacks I’ve had in a long time. It was so light and refreshing, yet bursting with flavor. Figs and blood oranges were born to be eaten together. In order to keep these parfaits in my life, I have a new motivation to bring back the weekly granola-making.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!