I have to be honest, I am new to vegan baking and I am never quite sure what to expect when I first make an attempt to "veganize" a baked good. This one was no different, I was using my luscious conventional dark chocolate cake recipe as the starting point and I had the feeling this was going to be a futile attempt! I could not have been more wrong! Seriously, I could not ... Read More »
Chicken Fricassee Over Quinoa
Chicken Fricassee over Quinoa is a wonderful French stew loaded with fresh vegetables, onions and leeks (Make sure to clean them thoroughly--click here to learn how to clean and cut leeks) with a provençal tomato twist. I love to serve it over my Simply Quinoa-YUM! Chicken Fricassee Over Quinoa Print Tip: Substitute 1tsp dried herbes de Provence instead of ... Read More »
Tian Provençal
This is a classic provençal dish. It’s very simple but what makes it so delicious is the full wholesome flavors of these vegetables slowly roasting in the oven with a good extra virgin olive oil. It always amazes me what a hit this always is with my guests!! It can be served either at room temperature or hot, so it is perfect for all seasons. It is a sure crowd pleaser for a ... Read More »
Dark Chocolate Cake
This “rich” cake is so moist, it does not even need frosting! …and the secret ingredient is…Zucchini…lots of it! Even I cannot believe how much I snuck in there! I can frankly say “snuck” because you wouldn’t know they were there. The grated zucchini just “melt” inside the cake batter when baked and the result is pure rich moistness! These also make wonderful little cupcakes ... Read More »
Soft Wheat Zucchini Bread
Such a yummy moist bread filled with zucchini! I cut so much sugar from the typical recipe and it’s still plenty sweet! I also use whole wheat pastry flour for the added fiber and of course canola oil as my source of healthy fat. I absolutely love this recipe! The only problem is that my kids devour it before I even have a chance to freeze the second loaf! 5.0 from ... Read More »
