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Ingredients
Cake
3 eggs
3/4 cup Safeway SELECT Verdi Extra-light Olive Oil
(Can you tell this was first published in a Safeway magazine?)
3/4 cup whole, low-fat or non-fat buttermilk
2 cups sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 can crushed pineapple, drained
2 cups grated carrots
1 cup (4oz) coarsely chopped walnuts
3/4 cup shredded coconut
Buttermilk Glaze
1 cup sugar
1/2 teaspoon baking soda
1/2 cup whole, low-fat or nonfat buttermilk
1/4 pound (1 stick) butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cream Cheese Frosting
1/4 pound (1 stick) butter or margarine, at room temperature
1 package (8oz) cream cheese, a room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon milk
Instructions
To make cake: In a mixing bowl with electric mixer, beat eggs, oil, buttermilk, sugar, and vanilla until blended. Add flour, baking soda, cinnamon, and salt; mix until incorporated. Blend in pineapple, carrots, walnuts, and coconut. Pour into 1 greased 9 by 13-inch baking pan or 2 greased 9-inch layer cake pans. In a 350 oven, bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
While cake bakes, make glaze: In a medium size saucepan, bring sugar, baking soda, buttermilk, butter, and corn syrup to a boil. Simmer 5 minutes. Remove from heat and stir in vanilla. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is absorbed, about 15 minutes. If desired, remove from pan.
To make frosting: In a small bowl with an electric mixer, mix butter or margarine and cream cheese until fluffy. Add vanilla, powdered sugar, and mild. Mix until smooth.
Frost cake and refrigerate at lease an hour until frosting is set. The cake may be refrigerated for several days.
Notes
The recipe for this ultra-moist, rich cake was originally published in my first cookbook, Cookery for Entertaining. It has become so popular, many people consider it a classic.
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These muffins are a winner! I made these for a group of omnivores and everyone loved them. If you’re looking for a good, solid WFPB Banana nut muffin recipe, look no further, this is it!
Note: These are better the next day!
See original recipe here.
Ingredients
3 large overripe bananas (make sure you have 1-3/4 cups) - 390g
1/4 cup maple syrup (or honey or other sweetener of choice) - 75g
1/4 cup milk of choice - 75g
2 tsp vanilla extract
1 cup whole wheat flour (or 4-4.25oz Oat Flour) - 163g
3/4 cup almond flour (makes them fluffy and tender. Replace with whole wheat if you don't have this) -88g
1/2 tsp baking soda - 2g
2 tsp baking powder -9g
1/2 tsp salt - 2-3g
1 tsp cinnamon - 2g
1/2 tsp ground nutmeg
1/2 cup mini dark chocolate chips, optional
1/2 cup chopped walnuts, optional -67g
Instructions
- Grease muffin pan (or use silicone pan), and preheat the oven to 325 degrees. In a large bowl, break up the bananas and mash with a fork until as smooth as possible. Make sure this measures at least 1-3/4 cups).
- Stir in syrup, milk and vanilla. Stir until well-combined.
- Add dry ingredients to a single bowl and combine. Add dry ingredients to banana mixture. Do not over-stir. Add chocolate chips and/or walnuts if desired.
- Fill greased muffin cups 3/4 full. Makes 12 large muffins or 24-30 mini muffins. Sprinkle tops with oats and crushed walnuts if you'd like to be fancy...
- Bake for 25 minutes, or until firm to the touch. (Bake mini muffins for about 12 minutes)
- Store in an airtight container.
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Concetta and I came up with the recipe as the perfect topping for our “honest tom’s” inspired fishless tacos. While this recipe is amazing when made with fresh pineapple, it’s just about as good when using canned pineapple – and quite a bit easier!
Ingredients
1 can cubed pineapple - chopped slightly smaller (or two cups fresh pineapple)
1/2 red onion, finely chopped
1 jalepeno diced
1 lime, juiced
small handful chopped cilantro
Instructions
Combine all ingredients in bowl. Let sit in the refrigerator. Allowing it to sit before serving gives it a better flavor.
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I only put recipes on my site that I love, and this is no exception. Whether you’re a Whole Food, Plant Based person, vegan, vegetarian, or meat eater, you will love this healthy & delicious recipe. It makes a great side, is good in a wrap, or eaten straight as your main entree.
NOTE: To cook dry chickpeas in a pressure cooker, rinse dry beans and make sure there are no stones. Add them to the pressure cooker with 1″ of water covering them. Set the pressure cooker to manual and cook at pressure for 50 minutes. Allow to sit for 10 minutes, and then release pressure.
Ingredients
1lb dry chickpeas, cooked
3 celery stalks, chopped small
1/8 red onion chopped very small
1/2 red pepper, chopped small (optional)
1/2 cup plain vegan yogurt (or enough to coat all beans to the consistency you enjoy)
1-2Tbsp dijon mustard
1-2tsp poultry seasoning or "makes it taste like chicken" seasoning
1/2 cup dried cranberries
Instructions
Combine all ingredients. You can mash the chick peas or leave them whole. If you choose to mash, I recommend adding the yogurt and seasoning, then smashing the chickpeas, and add the chopped ingredients last.
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This guilt free brownie recipe has become a staple for me. After a lifetime of letting my health get out of control, I’ve been working hard to try and convert to a completely whole food, plant based diet. People seem to think that I’ve had such a healthy diet, but the fact is, I’ve been a junk food vegetarian for most of my life. Not eating meat doesn’t make you healthy if what you eat instead is a bunch of processed fake meats, simple carbs, sugars, fats and alcohol! My gut ended up out of whack, i had high blood pressure, a fat liver. Top top it off, I was unhappy with how I looked. After watching Fat Sick and Nearly Dead, as well as What The Health, I decided to get my life in order. I did a full 30 day juice cleanse to get me kick started and then switched over to a whole food, plant based diet as the one Dr. McDougall recommends. The one thing I was truly missing was dessert. Cake, cookies, brownies, etc. One day I was scrolling through TikTok and came across a video from Vincent Esposito. Vincent is a Chiropractor in New York who takes a holistic approach to helping his patients. One message that he tries to spread is that of a healthy, plant based diet. With his 30 second TikTok videos, he teaches watchers, fast, simple, tasty recipes that will help them meet their health and wellness goals. Be sure to check out his video for this recipe. The recipe I’m posting below is slightly modified since i have a bit of a sweet tooth. Whether you go with his original recipe, my modified version, or modify it to your own taste, you will be thrilled with this guilt free dessert.
3-4 sweet potatoes (I use 3 + the bananas. Use 4 if you're not using bananas or if they are very small) Roast the sweet potatoes in a 400 degree oven for 50-60 minutes or until tender When the sweet potatoes are done basking, remove the skin (should come off easily) Place in a bowl and mash well. To the mashed sweet potatoes, add all other ingredients and mix well. Place batter into a parchment lined loaf pan. Bake at 350F for 40-45 minutes (I usually bake it for closer to an hour, but Vincent's original recipe calls for less time. Al ovens are different, so you have to play this by ear to a degree, I use the "toothpick method", but you're never going to have a toothpick come out of this completely clean. It's a bit fudgie.) Oat Flower - You can buy this pre-made or just put stanard oatmeal into a blender or food processor and grind it to a powder.
Ingredients
2-3 very ripe bananas (speckled or almost all black)
1.5 cup oat flour
1.5 cup Cacao Powder
1tbsp nut butter (cashew, but substitutions are fine!)
1/2 cup cacoa nibs
1 cup oat milk
1 tbsp Maple Syrup
1 tsp Cinnamon
cashew and pumpkin seeds (or whatever nuts you have around)
3-4 dates, chopped small (optional)Instructions
Notes
Suggestions: Get creative! Add dried fruits, other nuts, Vincent suggested topping it with tahini before baking it. Go wild!
Too much batter? Make cupcakes for when you're on the go. I was having them for breakfast at work at one point!
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Ingredients
3 tablespoons (45 ml) olive oil
1 cup (160 g) chopped red or yellow onion
1 red pepper, chopped (optional)
6 chopped garlic cloves
1 green jalapeño pepper, chopped
2 teaspoons smoked or sweet paprika
2 teaspoons dried oregano
1 teaspoon whole cumin seeds
1-2 canned chipotle peppers in adobo sauce, chopped, depending on your heat preference (I use one)
2 tsp pink himalayan sea salt
1 pound (450 g) dried black beans, picked over and rinsed
2 bay leaves
1/4 cup (60 ml) fresh orange juice
2 tablespoons (30 ml) fresh lime juice
3-1/2 cups water
Instructions
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Press the “saute” button on an electric pressure cooker and preheat on high heat. Once the interior pot is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened, about 3 – 5 minutes.
- Add the red bell pepper and saute for 1 minute.
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Stir in the garlic, jalapeño, paprika, oregano, cumin seeds, chipotle and 1 tablespoon salt (see note below) and stir until fragrant and the spices are coated in oil, about 30 seconds.
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Add the black beans, bay leaves, orange and lime juice and the water. Secure the lid of the pressure cooker and cook on high for 45 minutes, allowing the pressure to release naturally.
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Taste the beans and season with additional salt, if needed.
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Serve the beans in bowls with cooked rice, quinoa or other whole grain. Top with desired garnishes and enjoy.
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These fish-less cauliflower are simply amazing! Inspired by “Honest Tom’s Taco Shop” in Philadelphia, PA, these tacos boast flavor beyond compare. When we formulated this recipe, we pulled from a few of our favorite things. Cashew sauce that has been modified to offer a smokey, limey, creamy flavor with a touch of heat, a Pineapple salsa for a touch of tropical flavor and cauliflower prepared in a shrimp boil sort of way with beer and old bay. Connie knocked this one out of the park – ENJOY!
(note: if you want to cut your prep time in half, buy frozen cauliflower! It’s already prepped and being that it is boiled, you don’t have to worry about texture!)
Ingredients
1 can Lager beer (such as Yuengling)
1/2 cup water
1 Head Cauliflower (or two frozen bags)
Chipotle in Adobo Sauce
Salt
Pepper to taste
Onion Powder
Old Bay
Smoked Paprika
Garlic Powder
CASHEW SAUCE:
1 Cup Raw Cashews
Water to just under the top of the cashews in blender
1tsp Lime juice
tsp Adobo sauce
1/2 Chipotle Pepper
1/2 tsp Apple Cider Vinegar
Pineapple salsa (see recipe)
Instructions
Cauliflower
In a pot, bring beer, water & seasoning to a boil.
Seasoning is to taste, but here is a starting point. 2 TBSP Old Bay, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, pinch of salt and pepper
Once boiling, put cauliflower in pot and let come to a boil & lower to medium for about 10 minutes, or until tender.
Chipotle Cashew Cream Sauce
If you are using a standard blender, soak your cashews overnight to soften them. In a vitamix, or other high power blender, this is not necessary)
Combine cashews, water, lime, salt, vinegar, adobo sauce & chipotle pepper in blender and blend on high until smooth. Texture should be creamy, not runny.
PINEAPPLE SALSA RECIPE
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Connie and I were trying to decide what to do with some extremely brown bananas. My first go-to would be banana nut bread, but with egg, oil and butter, we set out to find another option. Well here it is! We’ve reduced the sugar, eliminated the oil, and there is no dairy. The result – a pretty great banana bread! Enjoy!
Ingredients
3 medium bananas, smashed
1 cup unbleached flour
1 cup oat flour
1 cup sugar
5 heaping tbsp unsweetened apple sauce (substitute for 8Tbsp Butter & 1 Tbsp milk)
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1-½ cups walnuts, chopped
1 tsp salt (optional)
1-½ cup raisins (optional)
Chia Seed Mixture (egg substitute) - 2 tbsp chia seed, 6 tbsp of water - let sit for 15 minutes (until thick), & stir.
Instructions
Preheat oven to 325-350 (DT’s electric over should be 350)
Mix all ingredients together. Pour mixture in 1 loaf pan.
Bake for 18-22 minutes, or golden brown. We baked for much longer than the 20 minutes, and had to cook some more.
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Joe’s mom makes some INCREDIBLE fudge. She was kind enough to give me her recipe! Here it is!
Ingredients
1 Jar Marshmallow Cream (5oz-10oz)
1-1/2 Cups Sugar
2/3 Cup Evaporated Milk
1/4 cup Butter
1/4 tsp salt
1 x 12oz Nestle Semi Sweet morsels
1/2 Cup nuts (optional)
1tsp Vanilla Extract
Instructions
In a medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter or margarine and salt. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly. Remove from heat, add morsels, stir until melted and mixture is smooth. Stir in nuts and vanilla. Pour in aluminum foil lined 8” square pan. Cill. Makes about 2-1/4 lbs.
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