This raw sprouted hummus is a easy incorporate a zesty, high protein, versatile spread that is just teeming with nutrients into your diet and have fun doing it. Since the chickpeas are sprouted you don't have to babysit a saucepan for an hour, making sure it doesn't boil over or run out of water. All that's needed is a visit to the chickpeas in a colander to give them a shower whenever you have a few spare seconds during the day. The times that are most convenient for me when making this hummus is before work, after I get home from work and right before I go to bed. This hummus has a fresh, subtle grassy flavor that is great on salads, sandwiches, with pita bread or paired with almost any savory food.

These nutrient dense cuppies are quick and easy to make! You don't need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.

My love for chocolate, bananas and island vacations were the inspiration for this fabulous recipe. I threw in all my favorites to create a piece of holiday vacation in a decadent little tin that stands alone like an island. Moist cupcake with solid chocolate pieces, filled with the richest pudding filling I've ever experienced, covered with sweetness of fruit cream frosting and topped with crunchy chips to give everyone a little bit of what they secretly want!

This moist, rich cake showcases how olive oil can make a great combination of sweet and savory when it's paired with fresh rosemary. Early on in the design of this cake recipe I was really liking where this cake was going but I knew I cold take it further. I remembered how olive oil tends to go seamlessly with pasta dishes so why not use the same type of flour for an olive oil cake?

Apple Turnovers are perhaps one of the rare baked treats that suit the season any time of year. Perhaps the sweet, gooey apple paired with buttery, flaky puff pastry being one of the ultimate flavor combinations is why. This vegan treat would hit the spot on a cold winter morning, a hot summer day, or as a midnight snack. Put leftovers in the toaster oven for a few minutes to make them taste like they just came out of the oven. For the ultimate dessert, top it with some vanilla ice cream and caramel sauce.

This deliciously easy recipe originally came from an Italian herb bread recipe I had begun to follow when I decided to branch off and make my own recipe, with surprising success. This bread is flavorful and sweet with agave syrup, followed with a hint of mint. Please excuse the rough estimations as I did make up this recipe as I went.

These power puffs are so puff-tastic! I highly recommend them. I have never used millet before and I will certainly be using it more often. It’s fluffy, light and has more protein than puffed rice. These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army. These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.

I'm obsessed with baking because unlike traditional cooking, there are nearly no limits or boundaries to creating completely new forms of food. Effectively harnessing your imagination is the only truly required skill. Developing this skill, as well as understanding the fundamentals of baking allows you to create true art forms. Then you get to eat them.

Puff pastry is a truly remarkable building block for vegan baking because of it's versatility. It can be the basis of anything from flaky layers enveloping fruit, coiled into rolls such as sticky buns, or twirled into cinnamon and sugar twists.

Referred to in France as pâte feuilletée which means 'pastry made leaf-like', puff pastry is made of several hundred alternating layers of dough and fat. The water in the dough produces steam during baking that separates and lifts the layers into the puffy goodness that we know and love. This steam-assisted lift is known as chemical leavening. Puff pastry often gets a bad rap due to the many steps of preparation involved. Puff pastry can be a truly time intensive endeavor- if you let it. I recommend splitting the preparation into little pieces and working at it a little bit at a time over a few days. This way you'll only spend a total of about an hour on it. You also have the option of making your puff pastry and storing it in the freezer for a special occasion or for that day when you can no longer resist some sticky caramel cinnamon buns.

The only thing I like better than flaky, buttery, vegan croissants is flaky, buttery, vegan croissants wrapped around just the right amount of chopped dark chocolate so that it barely oozes out the sides as it's baked to perfection. In these chocolate croissants, also known as  Pain au Chocolat, I used chocolate croissant dough which is made by mixing a little sugar and cocoa powder into the fat block that forms the base of the croissant dough. The result is hundreds of layers of chocolate buttery heaven; an exquisite pastry that elevates chocolate to a whole different level. Be sure to use dark chocolate that is 60% cacao to achieve optimum balance between bittersweet chocolate and the buttery notes of the croissant dough.

I got this recipe first from my grandmother, who is anything but vegan, and tweaked the recipe. These rolls are fabulous, soft, and chewy. Personally, I like to throw fillers in the middle of the rolls, such as dairy-free cheese and jalapenos or veggie sausage. For those who may not look ahead at the steps, these are best if you start making them in the morning because they'll end up rising for a total of roughly 2 ½ to 3 hours.

Meringue is a perfect example of how eggs act in traditional baking and how difficult it often is to replace them. When an egg is beaten extensively the proteins contained within it unravel and bind together like rebar in concrete, air bubbles are trapped and ingredients are easily able to coexist together regardless of moisture content. Traditional meringue involves beating an egg mixture until it has incorporated a large volume of air bubbles, strengthening this mixture so it holds it's shape, adding sweeteners and flavorings then piping and baking it so it slightly leavens and dries to a crisp. Perfectly baked meringue has a delicate crisp that dissolves in your mouth and leaves behind a slightly chewy but not gummy center. I set out to into the annals of food science to create a vegan version. I ended up uncovering a treasure trove of information that can be applied to other vegan baking applications. There's nothing earthy and natural about this meringue. Order your hard to find ingredients online, put on your extra nerdy glasses and let's make vegan meringue!

Modified from an oat bread recipe, this recipe is my own creation! This bread has no added sugar, is whole wheat, delicious, soft, and filling! Made with Bob's Red Mill Muesli (which does have 5 grams of sugar- if you choose to go completely sugar-free, or do not have access to Bob's Muesli, I have provided an alternate option below) this bread is plain enough to use for lunch sandwiches, but just sweet enough from the raisins to eat as a snack. It only takes about 40 minutes to prepare, uses no yeast, and only 6 ingredients. Enjoy!

I have this theory that those who don't care for croissants just haven't experienced the the real thing: the flaky outer crust shattering as you sink your teeth in, releasing a buttery aroma and uncovering a heavenly tender, fluffy, rich interior. At the end of the experience you might have to get up and shake yourself off. Many croissants start out this way but after about a day they turn into croisoggies as they quickly stale and don't have quite the same effect on the palate.

A croissant is a variation of laminated dough that starts out as dough wrapped around a buttery core. Samurai swords are made in a much similar way with molten metal being wrapped around a red hot iron core. Coincidence? I think not! This dough is folded and wrapped around itself to the point of where there are several dozen layers of fat and dough. When baked, steam is released and trapped between the layers which provides a leavening lift as well as flaky goodness. These vegan croissants feature a mix of Vegan Butter and shortening to mimic the similar fat content of butter. Do not use tub margarine for croissants if you don't want to waste your time. It's all about having a high-fat Vegan Butter so there's more distinction between the fat and dough layers.

Sweet and savory flavors are brought together in a mysteriously perfect combination in this Sweet Potato Hummus recipe. Thyme along with ginger, cinnamon, cloves and just a touch of cayenne assist with the perfect flavor pairing which allows this hummus to go with almost anything.

This vegan Macadamia Snickerdoodle Cookie recipe utilizes a soft, buttery dough that's designed to leaven fast in the oven then fall. This results in the trademark crackly top that some say give this cookie the origins of it's name; schneckennudeln which means snail noodle in German. Snickerdoodle dough is similar to sugar cookie dough but there is more leavening power and the dough is rolled in cinnamon sugar prior to baking in the snickerdoodle version. The result is a tender cookie that is slightly crispy on the outside and soft on the inside accompanied by rich cinnamon notes.