I came across this recipe in the 2006 edition of King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks), on page 308-09. I veganized the recipe rather easily, by swapping out the eggs and using flaxseed meal. The barley flour can be made easily if you happen to… Continue reading Multigrain Snickerdoodles
Category: cooking
Meals and whatnot.
Date Pecan Bars (Vegan Friendly)
A cross between pecan pie and date bars, the filling tastes very indulgent! And vegan as well - though no one would guess it is. Date Pecan Bars Ingredients: 2 cups pitted Medjool dates, chopped ¾ cup water 1 tsp pure vanilla extract 1½ cups all-purpose flour 1/3 cup granulated sugar ¼ tsp fine sea… Continue reading Date Pecan Bars (Vegan Friendly)
Broccoli and Cheddar Soup (with a little extra…)
Thick soup made with no flour? No cream? Yes! I found my inspiration in EatingWell in Season: The Farmers' Market Cookbook (EatingWell), on page 177. I used vegetable broth and home cooked beans and a bit more broccoli than called for but otherwise followed the recipe. The soup was fabulous, so thick and creamy! Broccoli… Continue reading Broccoli and Cheddar Soup (with a little extra…)
Quinoa Spinach Mac n’ Cheese
I first made a quinoa mac n' cheese in March. I decided to revisit it, adding in different vegetables and flavorings. I like this version although I feel it would have tasted better with a little hot sauce added to the sauce before tossing...or maybe sweet chile sauce drizzled over the top.... Quinoa Spinach Mac… Continue reading Quinoa Spinach Mac n’ Cheese