Homemade kale chips are an easy way to get everyone to eat their greens. These ones are dressed in garlic, olive oil, salt and pepper.
In Mennonite communities, Easter paska is a special treat – kids look forward to this sweet iced bread from Oma’s oven.
These oatmeal raisin bites are plant-based, gluten-free, with no refined sugar, and they’re a wonderfully delicious treat to keep in the freezer and grab anytime.
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!
My mom used to make this banana ring cake for us with leftover bananas when we were kids. The hint of cinnamon and raisins add a little surprise.
We had two giant bags of raw almonds from a past Costco run that weren’t getting eaten. So I decided to salt and dry roast them, and now they’re getting gobbled up like crazy. With this experiment, I learned how to make super easy roasted almonds!
Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.
Banana milk is one of my favorite pick-me-up drinks when I want a light breakfast or a refreshing afternoon snack. So easy to throw together: just a banana, soy milk, some greens powder, and vanilla. If you have a blender and 3 minutes, you can make this too!
My husband Tim’s family makes Mennonite zwieback for many meals and gatherings. They’re a bit like two mini-buns stuck together. You pull the top one off and fill the little bread bowl underneath it with jam.
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.