Date-Sweetened Treats & Whole-Food Favorites
These cookies started as a bit of an experiment and quickly became a staple. They’re adapted both from this recipe and from the idea of “everything” cookies — the kind where you toss in whatever nuts, seeds, or dried fruit you already have. They come …
In my kitchen, I rely on just two sweeteners: dates and blackstrap molasses. Dates are a whole food—whether blended into a paste, used as date sugar, or turned into syrup—and are packed with vitamins, minerals, fiber, and antioxidants. Blackstrap molasses, the dark syrup left after …
This gluten-free sandwich bread is built around a blend of healthy, ancient-grain flours—such as buckwheat, teff, and millet—chosen for both flavor and nutrition, with the option to incorporate other grains like sorghum or rye. Vegan yogurt adds a gentle sourdough-like tang, while psyllium husk provides …
What to do with an amazing haul of wild chanterelles? How about a robust, whole-food soup built on layers of texture and umami. This recipe centers on the meaty bite of golden chanterelles and the tender, buttery finish of Yukon Gold potatoes. By blending cashews …
These fig bars were an instant hit from the very first batch I made in November 2025. Chewy, naturally sweetened, and deeply satisfying, these bars have earned their place as a repeat-request staple. Modified from inspirations found at Fat Free Vegan and GoDairyFree.org
Make your own vegan yogurt with no additives, with organic soy milk or from whole soy beans. For the versions with whole soy beans, you will need a Vitamix or Blendtec blender to cook the soy milk right in the blender (on soup function). The …
Sometimes you feel like a nut… and sometimes you don’t need refined sugar. These Almond Joy Squares are my answer to that classic craving. They are naturally sweetened with dates and have that great chewy texture and almond crunch.