Cheesecake Factory Brown Bread (plant-based)
What’s the secret to the addictive Cheesecake Factory brown bread that they give you before your meal? Turns out it’s a mix of molasses and cocoa!
American
Mini Chocolate Cream Pies (plant-based)
These decadent chocolate cream pies are satisfyingly dark and creamy when you need a hit of chocolate, topped off with mounds of whipped plant-based cream.
Best Banana Bread (plant-based)
This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once. It’s also a great way to use up leftover bananas. A freshly baked best banana bread never lasts long around here!
Maple Wheat Sandwich Bread (plant-based)
This maple wheat bread is our everyday go-to bread – great for toast, sandwiches, snacking, or even breadcrumbs.
No-Bake Brownies with Ganache (plant-based, gluten-free)
These fudgy raw plant-based brownies can be thrown together in 15 minutes and will be devoured in about the same amount of time if you don’t hide some of them for later!
Sunny Mac & Cheese (plant-based, gluten-free)
Paired with green beans or cauliflower, sunflower mac & cheese makes a completely delicious and nutritious dinner.
Banana Treat Muffins (plant-based, gluten-free)
Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
Creamy Scalloped Potatoes (plant-based, gluten-free)
This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast.
Cream of Cauliflower Leek Soup (plant-based, gluten-free)
On a brisk winter day there’s nothing like a warm bowl of creamy cauliflower leek and apple soup to comfort and nourish.
Beet Burgers (plant-based, gluten-free)
These beet burgers taste like you’re dining at a fancy restaurant, which isn’t exactly possible with the pandemic right now. I chopped up the beet greens to throw into the mix as well.