Deep Chocolate Chickpea Cupcakes

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These Deep Chocolate Chickpea Cupcakes are completely vegan – no dairy or eggs . They have nothing to lose though in flavor or texture. In addition they’re packed with protein provided by the chickpea flour, almond meal and almond milk. And they’re so easy to make, just combine and beat together the dry and wet ingredients. I whipped them up before breakfast and in 20 minutes they were out of the oven. And they’re healthy enough for breakfast too. Continue reading →

Blueberry Peach Tart

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Actually this blueberry peach tart is easier than pie – literally! I even used a pizza pan to bake it in since the fruit is spread out more and consequently the bottom of the crust stays crisper. The buckwheat crust lends a pleasantly nutty flavour and the juicy peaches and blueberries pair together perfectly. Other than less gluten in the crust the filling too uses practically no sugar – only a touch of maple syrup to bring out the natural sweetness of the fruit. Perfect with a dollop of whipped cream on top. Continue reading →

Whiting Way Banana Bread

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I got this Whiting Way Banana Bread recipe from my son Richard which turned out to be less sweet and healthier than the classic version. It uses half the amount of sugar which doesn’t take away any of the taste but rather enhances the banana flavor. The method also is slightly different and easier to make. With this hot weather and bananas ripening so quickly there couldn’t be a better way of using them. Bananas are also rich in magnesium and potassium – important minerals to include in summer. Easy, healthy, delicious – what more could you ask for in a banana bread! Continue reading →

Spiralized Vegetable Pasta

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You really need a spiralizer for this spiralized vegetable pasta in order to make those thin spaghetti-like strands of vegetable. This little gadget is really handy for other quick and easy summer recipes too. By the way this dish is eaten cold so you can make it well in advance and any leftovers of course don’t require any reheating. This dish was inspired by one of Pietro Leemann’s vegan recipes. Continue reading →

Crunchy Millet Baskets

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These little crunchy millet baskets can actually be filled with anything but here I chose a simple zucchini cheese filling topped with a crispy parmesan wafer. These wafers by the way can be made in seconds with just one easy ingredient: grated Parmesan! The baskets themselves can be made ahead of time and ready to be filled when you need them. Continue reading →

Oat Pancakes with Mulberry Sauce

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I was inspired by Alice Water’s recipe to make my own Oat Pancakes with Mulberry Sauce. Yesterday I saw mulberries for the first time at our local farmer’s market. I was reminded of the mulberry bush we have in our front yard back in Minnesota. Flocks of birds would always manage to devour all the berries before we could pick them. So here was my chance to make something out of them! Since they’re not easy to find, at least around here, you can substitute them with blueberries or any other berry you like.

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