I’m traveling to Portland next week to join 200 other vegans who are invading the city for the 2nd annual Vida Vegan Con. I can’t even begin to tell you how excited I am to see other fellow bloggers like JL, Gena, Dreena, Hannah, Hannah, Angela, Terry, Isa, Fran, Kate and many others.

When I feel overwhelmed with anticipation of events like this, all I want to do is eat celebration foods—you know the kind you don’t normally indulge in? The kind you eat when you are surrounded by people who make you happy and you feel like your life couldn’t get any better.

But I live by the mantra that you will feel good by eating well, so I decided to create a treat that is good for me but also satisfies my craving for something sweet.

Enter this easy-to-make, creamy pudding. The winning ingredient: chia seeds!

Of course, I’m not the first to come up with the idea of chia seed pudding, nor am I the last. Why? Because chia is a pretty amazing ingredient. Besides its incredible nutrition profile, one of the most magical characteristics of chia is how it can act as a thickening agent. When soaked in liquid such as almond milk, the seeds expand and soften, creating a thick, goopy concoction. I tend to use chia mostly as a thickener for smoothies or a vegan egg replacer in baking.

You may be familiar with pudding using whole chia seeds but I’m not a big fan of the texture, so I thought about the idea of grinding the chia and then blending with almond milk and a few other ingredients. The result was a creamy and delicious pudding—no pre-soaking required! I hope you enjoy it as much as I do.

Smooth mocha chia pudding

Yield: 1 to 2 servings

Ingredients:

• 1/3 cup whole chia seeds
• 2 tbsp cocoa powder
• 1/4 tsp vanilla powder or extract
• 1/4 tsp espresso powder
• pinch of sea salt
• 1 cup unsweetened non-dairy milk
• 2 tbsp pure maple syrup

Directions:

1. Grind the chia seeds in a high-speed blender until powdered (make sure the blender container is completely dry first). Add the remaining ingredients and blend until smooth. This may take a couple of minutes. Be sure to stop and scrap down the sides and bottom of the container too, otherwise you might find globs of chia at the bottom!
2. Transfer the pudding to a container, cover and chill in the fridge for an hour or two before serving.

Recipe inspired by Kiersten's recipe.

Wow, it’s ridiculous what a little site redesign does to invigorate my passion for blogging and sharing new recipes. I had so much fun—yet had to do very little—working with Lindsay over at Purr Design on giving ADC a new look. (If you’re reading this through an RSS reader or by email, click over and check out the changes!)

I wanted a fresh, streamlined look and, most importantly, a more organized and user-friendly recipe index—check it out by clicking on recipe index in the menu bar above. All recipes are now indexed visually by category and ingredient, or you can click on the archives drop-down menu in the right-hand sidebar to view all posts by date.

Another great feature is that you can save your favourite recipes to an online recipe box (also available from the menu bar above), which means you can keep track of your recipes all in one place and add ingredients to a shopping list before heading out to the grocery store. To save recipes to it, simply click the save button on the right side of any recipe and you’ll be prompted to add it to your recipe box. I teamed up with Ziplist for this feature, so if you don’t already have an account it’s super quick and free to create one. You can search and save recipes from thousands of popular food websites, including epicurious, Martha Stewart, Simply Recipes and Skinnytaste.com.

The recipe box has a ton of great features, including a meal planner that allows you to plan your meals for the week—just drag and drop recipes into a calendar and you can generate a shopping list for those recipes. Pretty cool, right? Oh, and there are also mobile apps available, so be sure to download the Apple or Android app (both are free) so you can access your lists and recipes on the go!

Aside from the recipe features, I’ve also added thumbnails to the reviews page, added a press page and updated my about page, so take a look around and let me know what you think! On the right-hand sidebar, you’ll also find a subscribe option if you want to get ADC content updates delivered to your email inbox. For RSS readers, you can add this blog to your reader by clicking on the RSS icon on the right side of the menu bar.

What does this have to do with cookie dough balls, you ask? Well, nothing. But since this blog is all about food, I wanted to welcome you to my newly designed home with a bowl full of treats. These little guys are ridiculously easy to make, and are perfect bundles of energy to pop in your mouth straight from the freezer.

This recipe was inspired by my raw cookie dough bites, which is by far the most popular recipe on the blog. This version is made nut-free by using sunflower seed butter (try using 100% natural and unsweetened, if possible) and has a soft, melt-in-your mouth texture reminiscent of real cookie dough but without the flour, butter and eggs.

If you don’t end up keeping these all to yourself, they would also be great dipped in chocolate and served on a party platter. Enjoy!

Nut-free cookie dough balls

Yield: one dozen

Ingredients:

• 1/2 cup sunflower seed butter
• 3 tbsp agave nectar or pure maple syrup
• 1/4 tsp pure vanilla extract
• 1/3 cup oat flour (use certified gluten-free, if necessary)
• 2 tbsp flax meal
• 1/8 tsp ground cinnamon
• pinch of sea salt
• 2 to 3 tbsp mini chocolate chips

Directions:

1. In a medium bowl, stir together the sunflower seed butter, agave nectar and vanilla extract.

2. Add the oat flour, flax meal, cinnamon and salt and stir to combine. Fold in the chocolate chips.

3. Scoop out the dough (I use a tablespoon measure) and roll into balls. Place on a small cookie sheet lined with parchment paper. Place them in the freezer to firm up. Transfer the balls to an air-tight container and store in the freezer. These can be eaten directly from the freezer.

Although she may not know it, my stepmother Lisa is the most responsible for my love of cooking and baking and, ultimately, my endless appreciation for the culinary craft. Growing up, she taught me that food is not just nourishment; it is about celebration, community and love, and it enables us to feed our bodies as well as our spirits.

My mother Catherine, on the other hand, inspired me to pick up a camera when I was 14 and start shooting—anything—and to see the beauty in the little things around me and capture them within the frame. She gave me the courage to pursue this passion way back in high school and it created a whole new confidence in me.

The combination of influences has made me who I am today, and I’m incredibly grateful to have both of them in my life.

Mother’s Day was meant for people like Lisa and Catherine—people who give themselves willingly and selflessly to help those around them. Mothers come in all shapes and forms, but when it comes down to it, it is the nurturing, compassion, love and caring that makes someone a mother.

Since I won’t be able to see either of my mothers this Sunday, I decided to bring them a virtual Mother’s Day brunch right here on ADC. Because brunch is the quintessential Mother’s Day tradition, right? And as you can see, I opted to make pancakes.

Although pancakes are a rare treasure in my household, after discovering this little recipe using buckwheat flour and dates, I think I might proclaim every Sunday morning Pancake Day.

These pancakes are just like the thick, fluffy kind you’d be served in a restaurant. I’ve never been to a restaurant that takes it to this level though—with four layers of thick, gluten-free and vegan pancakes, coconut whipped cream and sliced strawberries. It’s like eating dessert for breakfast, but in a healthy way! I’d serve these with maple syrup for an extra sweet treat.

Three tips for making the perfect pancake:

1. These pancakes require you to blend the dates with the other liquid ingredients before mixing in the flour. Try to get the dates fully blended and smooth. If you don’t own a high-speed blender, try soaking your dates so they are super soft before blending.

2. Be sure to use a well-oiled skillet so the pancakes don’t stick to the pan, especially if you’re using a cast iron skillet. I found re-applying oil after each batch helped too.

3. Preheating your skillet is essential to a successful pancake. After your batter is ready, allow it to sit while you preheat the skillet. You know the skillet is hot enough when you drop a tiny bit of water on it and it sizzles.

Before you know it, you’ll have incredibly delicious pancakes that you can feel good about eating…or serving to your mom on Mother’s Day. Enjoy!

Gluten-free strawberry shortcake pancakes

Yield: 8 pancakes

Ingredients:

• 1 1/2 cups buckwheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp ground cinnamon
• 1/8 tsp grated nutmeg
• 2 cups non-dairy milk
• 1 cup pitted Medjool dates
• 2 tbsp fresh lemon juice

Coconut whipped cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Layers and garnish:

• 2 cups fresh strawberries, sliced

Directions:

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

Pancakes:

1. To make the pancakes, whisk together the buckwheat flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
2. In a high-speed blender, blend the almond milk, dates and lemon juice until well combined and smooth. Pour this mixture into the bowl with the dry ingredients and stir until a thick batter is formed.
3. Preheat an oiled skillet over medium heat. Scoop 1/3 cup of batter onto the skillet and smooth out with the back of a spoon. Cook until the bottom is lightly browned, then carefully flip over to cook the other side. Repeat with remaining batter.
4. To assemble, place a pancake on a clean plate, place a layer of sliced strawberries and then spread or pipe the coconut whipped cream on top. Repeat with as many layers as you want (one or two per person is probably enough). Serve immediately.

Recipe adapted from this one.

I’m going to declare this a seasonal transition dish. It’s like wearing shorts with socks and a thick, chunky sweater. These days, it’s hard to decide whether it’s warm or cold outside, but most days it’s a little of both. So I’ve paired summertime gourds with a rich, warming almond sauce. From a culinary perspective, I’d say this dish combines the best of both worlds.

Since we know which direction the weather is eventually heading (Summer, where art thou?), I’m naturally craving more fresh foods like salads, veggies and fruit. This week I set out to create an easy entree that is fresh, delicious and can be prepared quickly without using the stove or oven. I ended up with this hearty noodle dish using not just zucchini, but cucumber too! The pasta topper, made up of puffed quinoa, sliced almonds, goji berries and pumpkin seeds, adds a lovely crunch and complexity to this otherwise simple dish. The best part? This meal can be prepared in less than 15 minutes.

To make the noodles I used my trusty spiralizer, but don’t fret if you don’t own one. I’ve heard good things about julienne peelers (this one, specifically) that can turn veggies into thin angel hair noodles, but you can also use the shredding blade on your food processor to cut the veggies into matchsticks too. Better still, feel free to substitute rice noodles or whatever pasta you have on hand. The spicy almond sauce I paired with the noodles is delightfully versatile.

This recipe makes one large serving, but it can easily be doubled or tripled as needed to serve more. I think this pasta is perfect for lunch, a light dinner, or anytime you crave a fresh, satisfying meal without having to spend a lot of time in the kitchen. Enjoy!

Cucumber & zucchini noodles with spicy almond sauce

Yield: one large serving

Ingredients:

• 1 cucumber, peeled and spiralized
• 1 zucchini, peeled and spiralized

Spicy almond sauce:

• 1/4 cup almond butter
• 1 tbsp pure maple syrup
• 1 tbsp tamari
• 1 tbsp fresh lime juice
• 1/4 tsp red pepper flakes, or more to taste
• pinch of sea salt
• 2 tbsp water

Topper:

• 1/4 cup puffed quinoa
• 1 tbsp sliced almonds
• 1 tbsp pumpkin seeds
• 1 tbsp goji berries
• pinch of sea salt

Directions:

1. Peel the cucumber and zucchini and run them through a spiralizer (or julienne them if you prefer).
2. Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
3. To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
4. To make the topper, combine all topper ingredients in a small bowl.
5. To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of topper. Serve immediately.

It turns out my kale and quinoa tabbouleh salad really did get me back on track. Of course, it’s no coincidence that my week of super healthy eating (except for that slice of birthday cake that was put in front of me last weekend…oops!) offered the immune-boosting power to fight off the painful, phlegmy, energy-zapping cold that was. Now I feel fantastic, the sun is shining, and I’m ready to get on with life.

And baking, of course.

Enter today’s creation: a gluten-free fudge cake topped with coconut whipped cream and berries. Because fresh berries in my local grocery store are the true sign of summer and that’s reason enough for me to celebrate. Don’t you think?

This actually started out as a quest to perfect a gluten-free brownie, but after three unsatisfactory trials I switched things up a bit and instead came up with this cake-like brownie—in other words, something I’m going to call a fudge cake. It’s dense and moist like a brownie but has a cake-like crumb. And you won’t even be able to tell it’s gluten-free.

I topped the cake with a super easy coconut whipped cream, made simply of the cream from the top of a can of coconut milk, a couple of teaspoons of sweetener and the seeds of a vanilla bean. No wonder this stuff is so popular. Unlike traditional whipped cream or frosting, this stuff has just enough sweet without being overbearing. It also makes a perfect addition to my Sunshine in Jar and Dark Chocolate Mousse Cups.

Be sure to use full-fat coconut milk (I like Native Forest brand) and refrigerate it for at least 24 hours. That way the cream separates from the liquid and it whips up nice and thick. You can find a good tutorial on how to make it here. I’ve never flipped the can over like Angela demonstrates in the tutorial; I prefer to scoop the cream from the top of the can instead. But do whatever works for you.

Oh, and make sure to enjoy this after consuming a big bowl of greens. We need to stay healthy for summer, right?

Gluten-free fudge cake with coconut cream and berries

Yield: 8-inch cake

Ingredients:

• 2/3 cup chickpea flour
• 1/2 cup cocoa powder
• 2 tbsp tapioca starch
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup + 1 tbsp hot water
• 1/4 cup melted coconut oil
• 1 tbsp pure vanilla extract

Coconut cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Directions:

1. Preheat the oven to 325F and line an 8x8-inch square cake pan with parchment paper so it's hanging over the sides.
2. In a medium bowl, sift the chickpea flour, cocoa powder, tapioca starch, baking powder, baking soda and salt. Whisk together.
3. In another bowl, whisk together the maple syrup, applesauce, water, coconut oil and vanilla.
4. Add the dry ingredients to the wet ingredients and gently whisk until combined and smooth.
5. Pour the batter into the prepared pan and gently tap the pan on the counter to even it out. Bake at 325F for 30 minutes, or until the cake springs back when touched. You can also test with a toothpick--it should come out fairly clean few crumbs. It's important not to over bake this cake. The texture should be soft and fudgy.
6. Remove the cake from the oven and allow to cool. To serve, cut the cake into squares, top with coconut cream and fresh berries and enjoy!

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

What a week. While trying to fall back into my regular routine after my whirlwind vacation in Vegas, I came down with a nasty cold. Work piled up on my desk, decisions about more home renovations needed to be made, and I wanted to come up with something to contribute to my father-in-law’s birthday dinner. I feel like I’ve taken quite a hit with this cold, and everyday tasks seem that much harder to accomplish.

Healthy, healing food has been my priority this week, so I created this nutritious kale and quinoa tabbouleh salad to take to my in-laws’ house for the big birthday bash this weekend. It was pretty simple to throw together. The only real time investment is cooking the quinoa and lentils, which can be done ahead of time if desired. To make the tabbouleh, I combined the quinoa and lentils along with parsley, celery, green onions, goji berries and tomatoes.

I imagined this served on a bed of shredded curly leaved kale. By “shredded,” I just mean that I finely chopped it on a cutting board, after removing the thick stem and spine of each leaf. Of course, any kale or other salad greens will do, but I like curly or red kale because it’s easiest to find. It’s also best to use it within a day or two after purchasing because it tastes bitter the longer it sits around.

For the dressing, I decided to go with something light. Lemon, rice vinegar, garlic, sunflower oil, a touch of maple syrup and salt and pepper resulted in a nice, simple blend with just enough tang. I’ve also recently been adding celery to my dressings because it adds a refreshing yet mild element to the mix. The celery stalks puree quite easily with the other dressing ingredients using a high-speed blender.

The salad went over well with the family, and it paired nicely with the delicious quinoa, veggie and tofu casserole my mother-in-law made for part of the main meal.

I have to say, I’m a pretty lucky girl. I’m the only vegan in the family, but everyone seems to eat healthier when I’m around, as vegan options are always incorporated at every meal. My sister-in-law also made the coconut lemon bundt cake from Veganomicon for dessert, along with vegan whipped cream and berries. I wish I had snapped a photo because it was plated so beautifully.

Fresh, spring salads are my favourite way to welcome spring, so I think I’ll be making another batch of this salad for weekday lunches and dinners. Enjoy!

Kale and quinoa tabbouleh salad

Yield: 6 to 8 servings

Ingredients:

Tabbouleh:

• 3/4 cup uncooked quinoa (makes 2.5 cups cooked)
• 1/2 cup dry lentils (makes 1.5 cups cooked)
• 1/3 cup goji berries
• 1/2 cup chopped Italian parsley
• 2 celery sticks, thinly sliced
• 2 green onions, sliced
• 1 tomato, chopped

Kale:

• 2 small bunches of kale
• 1/2 lemon

Dressing:

• 2 small garlic cloves
• 1 celery stalk, roughly chopped
• 2 tbsp rice vinegar
• 2 tbsp fresh lemon juice
• 1 1/2 tsp lemon zest
• 1 1/2 tsp pure maple syrup
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup sunflower oil

Directions:

1. To cook the quinoa, first rinse it thoroughly under running water. Next, combine the dry quinoa with 1.5 cups of water in a small saucepan. Bring to a boil over medium-high heat and then reduce heat to a simmer. Cook uncovered until all the water has been absorbed, about 10 to 15 minutes. Remove from heat and allow to cool.
2. To cook the lentils, first rinse under running water. Next, combine the lentils and 1 cup water in a saucepan. Bring the lentils to a boil over medium-high heat and then reduce heat to a simmer. Cook uncovered for about 20 to 30 minutes. Add water as needed to make sure the lentils are just barely covered. Lentils are done as soon as they are tender and no longer crunchy. Remove from heat and strain.
3. Place the goji berries in a small bowl and cover with water. Allow to soak for about 15 minutes, then drain and squeeze out any excess water.
4. Combine the cooked quinoa, lentils, goji berries and remaining tabbouleh ingredients in a large bowl.
5. Remove the stems and thick part of the spines from the kale and chop into small, thin pieces (shredded). Place in a large bowl. Squeeze the juice of 1/2 lemon over the kale (take care not to drop the seeds in!) and massage into kale with your hands.
6. To make the dressing, blend all ingredients in a high-speed blender.
7. To assemble, you can mix the dressing with the tabbouleh and serve it on top of the kale (this is best if serving on individual plates). Alternatively, mix the tabbouleh, kale and dressing all together in one large bowl to serve at a buffet. Garnish with sprouts and hemp seeds, if desired.

Just a few days ago I returned from a whirlwind vacation in the infamous Las Vegas, where my good friends Robin and Amelia got hitched! I was super excited about this trip, as it meant spending some quality time with a big group of amazing people. But let’s face it: Vegas is not cheap. I’m not the type of person to go all out and spend loads of money on fancy food and poolside drinks, but this was a special occasion and I wanted to have a good time. No money worries for this lady—at least for a few days.

Inside Society Cafe at Encore

We spent several days there to enjoy the warmth and shining spectacle that is LV. I was a little nervous about being able to find vegan options in such a meat-centric city—I lost count of how many signs I saw for “Booze, Beef and Boobs”—but I can certainly say that I didn’t go hungry. All the restaurants we visited were very accommodating, and I was particularly excited about the restaurants in the Wynn and Encore. The hotels’ owner, Steve Wynn (who is, quite possibly, the world’s richest vegan) turned to a plant-based diet in 2010 and, with the help of chef Tal Ronnen, created separate vegan menus at each and every restaurant inside his hotels.

I’m going to tell you a little about my restaurant adventures here, but please excuse the poor quality photos! They were taken with my iPhone in low light.

Society Cafe’s dinner menu

On Friday night, while the rest of the group went off to dine on homemade pasta, my hubby and I snuck away for a romantic meal at Society Cafe, located inside the Encore. The menu options, service and atmosphere were splendid. I’d say it was my favourite meal of the whole trip.

Hubby chose the Orecchiette Pasta, which he devoured along with a gluten-free beer. I chose the Society Vegetable Tasting along with a glass of sparkling wine. It was incredible. The red and white quinoa was cooked with a light dose of citrus and herbs and the grilled artichoke was crisp and chewy. I could not place what the cheesy sauce was made of, but it was delicious nonetheless.

The wedding day dinner was spent at Roy’s, which specialized in “Hawaiian fusion cuisine.”  But let’s back track for minute—the wedding a few hours earlier was gorgeous and fun and fit Robin and Amelia’s personalities so perfectly.  The bride wore a true vintage wedding dress, the music was amazing (theme songs from Skyrim, anyone?), and the weather was perfect. After a short outdoor ceremony and photos, we all went back to the hotel to freshen up and hit happy hour at the hotel pub, before the dinner reservation at Roy’s.

The meal was a set menu in a private room, and luckily the amazing Amelia had already pre-arranged a vegan meal for the cool people in the crowd, which included me, my hubby, and friends Jessica and Corey. I was very impressed by the chef’s creativity. Our starters included veggie sushi and a beautifully plated salad with candied pecans. The main entree was a large slice of tofu in a deliciously spiced sauce, homemade salsa, herbed rice and steamed bok choy. While the rest of the group enjoyed slices of the bright blue wedding cake (complete with a My Little Pony cake topper) for dessert, we got our own vegan peanut butter and chocolate cupcakes along with fruit sorbet. The entire experience did not disappoint. (By the end, my dress felt a little tight!)

The following day, hubby and I visited Tableau inside the Wynn for a midday meal. I wasn’t very hungry so I just ordered some steamed veggies, but hubby got the Wynn cheese burger, fries with homemade ketchup, and a chocolate shake (all vegan, and all for only $9!). He said it was one of the best fast food burgers he’s ever had (I believe the patty is Gardein).

The last night’s meal was spent at Lotus of Siam, which I’ve been told is one of the best Thai restaurants in America. Despite its unusual location in a non-descript strip mall, the authentic food at Lotus of Siam has garnered attention from countless national media outlets. The extensive menu includes lots of classic curries and noodle dishes, but unfortunately the majority of them rely heavily on meat and fish. I felt slightly uncomfortable with the amount of fried animals my friends ordered, but thankfully the server was very friendly and offered to recreate a dish for me. I ended up with a Chow Mein of sorts, with stir-fried vegetables and tofu in a soy-based sauce.

Overall, it was an incredible vacation. We traveled home on Monday, the same day as the tragedy in Boston, and my heart ached as I watched the news on the airport TVs. It was particularly hard to hear about such harm and violence after spending my days laughing and having a good time. It’s so hard to make sense of it all, but one thing is for sure: it makes me even more grateful for the healthy, happy life I lead every day.

If you want to read more about vegan options in Vegas, my friend MeShell also recently traveled there and has written a travel series on her blog.

Have you heard yet? The plant-powered maven, Dreena Burton, is at it again. To add to her growing list of impressive cookbooks is a brand new e-cookbook, appropriately named Plant-Powered 15.

Dreena got the idea to put together her first ebook several months ago after she offered a holiday cookbook promotion (you can read about it here) and in February, she put out a call for help on Facebook. I immediately emailed her to offer my skills. I knew working with this vegan wonder woman would be pretty amazing, and so I was ecstatic when she replied and said she wanted me to photograph all the recipes for this project. Connecting with Dreena in this way felt almost serendipitous. We were going to make a great team.

Left: Mac-nificent! Right: Umami Sun-Dried Tomato and Almond Burgers.

Happily, this photography project also meant an opportunity to try every recipe in Plant-Powered 15. I’ve been a long-time fan of Dreena’s recipe style because she focuses on healthy meals that are chock-full of whole food goodness and are not too time-consuming or difficult to make.

Plant-Powered 15 follows that trusted style that has garnered her so much praise. It includes recipes that are all-vegan, gluten-free (if you’re able to consume certified GF oats) and oil-free. Of course, this doesn’t mean the recipes are bland and boring. Far from it! Dreena relies on flavours like nutritional yeast, tamari, miso, fresh herbs and spices, and healthy fats like nuts and seeds.

Left: Coconut Pillows. Right: Peanut Butter Munchy Squares.

In the ebook, you’ll find: granola, breakfast bars, three dressings, a “wonder” spread, soup, pasta, two different (but equally delicious!) burgers, “sweetballs,” mac and cheese, cookies, blondies and no-bake squares. I’d have a tough time choosing which recipes were my favourite, but let’s just say the Creamy House Dressing has become my go-to recipe for weeknight salads and the “Sweetballs” (eaten with my own homemade sweet and sour sauce) disappeared within a day. A colleague also eagerly awaited the release of this ebook just for the Sticky Almond Blondies recipe, after I brought a container of them to work to share.

On top of the fabulous 15 recipes, the ebook also includes a full-page photo with each recipe as well as helpful ingredient notes and informative cooking tips. You can read Dreena’s launch post about Plant-Powered 15 here and also purchase a copy from her books page at any time.

We all have a weakness for junk food. The problem is it’s not very good for us. Aside from the overabundance of fat, sodium and sugar in most of today’s snack food products, there are also the unidentifiable chemicals and preservatives on the ingredients list to consider. When it comes down to it, those delicious Twinkies, Doritos, Cracker Jacks and Cheez-its are not real food.

Thanks to photographer and cookbook author Lara Ferroni, you can learn how to make your favourite snack foods from scratch. Her latest book, Real Snacks, features more than 70 recipes for sweet and salty classics like ice cream sandwiches, snack cakes, pretzels, crackers and potato chips. There’s something to please everyone, including those who prefer their treats gluten-free or vegan. That’s right—Lara’s recipes use wheat, dairy and eggs, but every single recipe also includes gluten-free and vegan alternatives. Pretty amazing, right?

So far, I’ve tried the Cinnamon Rolls, which use a quick bread instead of a yeast dough, so I was able to indulge in these tender, cinnamony sweets in less than an hour. I promise you won’t even miss the yeast—or the two hours of rising time that goes with it. Lucky for you, the publisher has agreed to share the recipe (see below!).

I also made the Figgy Cookies, a new version of the Fig Newton that was inspired by Kim Boyce, owner of Bakeshop in Portland, OR. These lovely, malty buckwheat cookies contain an incredible jammy filling made of dried figs, maple syrup and spices. The filling recipe calls for an optional 1/4 cup of port or red wine, which I didn’t include but it still turned out heavenly.

And finally, I chose to try the Nacho Cheese Tortilla Chips, if only to fill the void of my “no chips in the house” rule for my husband, who is an unabashed Doritos lover. The cheese powder is omitted for the vegan version but the spice mix still made for a pretty delicious, salty snack. I made a few of my own changes, like using sprouted ezekiel tortillas instead of corn tortillas and baking them instead of frying. There’s no doubt I’ll be making these again, and again.

It seems Lara didn’t forget anything in this book because it also includes a useful appendix of pantry staple recipes like chocolate syrup, marshmallow creme and caramel sauce. Oh, and I can’t forget the handful of naturally vegan recipes like sugar wafers, caramel corn, salty water crackers, potato chips, bean dip and corn nuts.

So, next time you have a sudden craving for something sweet or salty, head to the bookstore instead of the grocery store. It’s time, as Lara says, to “Take back our snacks!”

Yeast-free cinnamon rolls from Real Snacks

Yield: 6 to 8 rolls

Ingredients:

• 1/2 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup soft tofu
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 6 tbsp muscavado or brown sugar, divided
• 4 tbsp vegan margarine or coconut oil, softened, divided
• 1 scant tsp cinnamon
• 1/4 cup pecans, finely chopped (optional)
• 1/4 cup glaze (optional)

Glaze:

• 1/4 cup powdered sugar
• 2 tsp non-dairy milk, divided
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350F. Spray a 9-inch square cake pan with baking spray and set aside.
2. Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix the tofu, coconut milk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the margarine. Add the flour mixture and stir just until blended.
4. Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour. Roll the dough out to a 6-by-8-inch rectangle about 1/4-inch thick and brush with 1 1/2 tablespoons of the remaining margarine.
5. Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at the short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pan with their sides just touching.
6. Brush the tops and sides of each roll with the remaining 1/2 tablespoon margarine. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden, 20 to 25 minutes. Cool slightly before serving, and drizzle with glaze if desired.

For the glaze:

1. Sift the powdered sugar into a bowl and add the non-dairy milk, one teaspoon at a time, mixing thoroughly with a spoon until a paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.

This recipe includes all vegan substitutions. I found these best fit in a small round baking pan rather than a square one.

Recipe published with permission from the publisher, Sasquatch Books.

If you’ve been reading ADC for a while, you may already know I’m pretty much obsessed with nut butters of all persuasions. Cashew, hazelnut, sesame, almond, sunflower—the list goes on. The greatest thing about them is that they’re so versatile; they work their magic in both sweet and savoury recipes and can add a creamy richness to just about any meal. Happily, most grocery stores carry a variety of nut butters beyond the usual peanut version, but the downside is often the price tag. Unless you can find it on sale, a jar of nut butter can cost anywhere from $5 to $12. That’s why I prefer to make my own.

As Lisa and I wrote in our latest VegNews article, making your own nut butter is ridiculously simple, and also easy on the wallet. To make the almond butter for the recipe I’m sharing with you today, it took 1 cup raw almonds, a quick 10-minute roast at 325F, and then a whirl in my food processor until a creamy buttery consistency was achieved. And that’s that.

The idea for these almond butter cups came to me the other day when I had just whipped up a fresh batch of almond butter. Rather than spreading it on a banana in my usual fashion, I decided to go straight for dessert. I knew I had a few blocks of ultra-amazing organic and locally made dark chocolate in my cupboard—thanks to the fine folks at Chocosol, who sent me home with a bagful of goodies after a culinary event last month—and so I immediately knew the almond-and-chocolate combo was meant to be.

After a quick Google search, I found a recipe on Sprouted Kitchen, and I tinkered with it ever so slightly to make these beauties. If you’re still looking for an Easter treat to share, these could not be easier to make and are charming in every way. They made a perfect gift for the host of a baby shower I attended last weekend, but I also have another batch ready to go for Easter weekend festivities.

These dark chocolate almond butter cups are picture perfect and can be whipped up in no time—seriously, I think it took all of 30 minutes to make them. You can, of course, make your own almond butter (using 1 cup raw almonds) or use store-bought if you’re in a pinch or already have some on hand.

Also, I used these muffin liners. They look nice and peel away beautifully from the candy. Enjoy!

Dark chocolate almond butter cups

Yield: 12 to 14 mini cups

Ingredients:

• 1/2 cup natural almond butter (homemade or store-bought)
• 2 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt
• 7oz (195g) dark chocolate (at least 70% cacao)

Directions:

1. In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth. Place in the freezer while you make the chocolate coating.
2. Finely chop the chocolate. Place it in a double boiler, or a pot of simmering water with a heat-proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl. Heat over medium-low heat until chocolate is melted, stirring occasionally.
3. Place 12 mini cupcake liners in a mini cupcake tin. Spoon 1 teaspoon of melted chocolate into each liner. Tilt and twist each liner so the chocolate coats the sides of the liner (to about halfway up) and place back in the tin.
4. Take the almond butter filling from the freezer. Scoop out 1 teaspoon and gently roll it out into a ball between your palms. Place it in the centre of a chocolate-coated liner. Press the top down gently to flatten. Repeat with remaining filling.
5. Spoon another teaspoon of melted chocolate on top of each almond butter ball to cover completely. You may need to add a few drops more to get the chocolate to level above the almond butter ball. Top each cup with a few cacao nibs or flaked salt, if desired. Place the tin in the fridge to set.

Recipe adapted from Sprouted Kitchen.