These rich double dark chocolate cookies pack a decent dose of berries to boot! Sometimes life calls for double chocolate. When that happens, you might as well have the most nutrient-dense chocolate cookies in town.
Couscous! What a wonderful name for a wonderful dish. Couscous is one of the world’s most favorite foods, with a history that goes back centuries in North Africa. It’s a staple food throughout much of North Africa and the Middle East, and is also quite popular in Europe and the Mediterranean. I bet it would go great with some halvah!
This innovative raw vegan version of the classic couscous is inspired by Mediterranean flavors. It’s got capers, sundried tomatoes, parsley and (of course) olive oil! Cauliflower makes for a great couscous base, and there’s more than enough awesome rawsome ingredients to keep you nourished and delighted.
Couscous! It’s so nice, you’ll want to make it twice.
Here’s an elegant dish that is bound to be a crowd-pleaser. Creamy, rich marinara sauce, plump zesty cannelloni, and even a touch of vegan “cheese”, this raw masterpiece has got it all! Zucchini yet again show’s its incredible versatility and makes for a great cannelloni when stuffed with cashews and nutritional yeast.
With sun-dried tomatoes and black olives, the marinara sauce has a deliciously Meditteranean flavor to it. A great comforting food on a cool fall day, you can enjoy it as a main dish, an appetizer, or as a side! Make sure to give yourself enough time to soak the cashews and dehydrate the brazil nut parmesan.
If you’re a gardener, now might be just about the right time to start pulling up some of your carrots. And what could be a better use for fresh carrots than this gorgeous carrot cake with “cream cheese” frosting? Mm.
A deliciously moist carrot cake is one of life’s great pleasures. It really is a testament to this maybe under-appreciated little root vegetable that it can compete on the same stage as chocolate cakes and fruit cakes and hold its own. And with a delectable lemon cashew frosting, you’ll be hard pressed to find a better cake anywhere.
This cheeseless cheesecake is just about the prettiest cheesecake you’ve ever seen, even if it isn’t really a cheesecake. And with berry season upon us, there’s hardly a better time to whip up this delicious piece of edible art.
The raspberries and the blueberries mingle into the most wonderfully pink hue. Somehow, this cake tastes how it looks, too. The flavors blend perfectly into a smooth, rich sweetness with just a little bit of tang. You’re going to have to let the cheesecake sit for a while before adding the sauce, so be patient! It’s the hardest part.
I’ve never been a coffee drinker, but there’s just something about coffee flavored sweets. I don’t know what it is, since I’ve never liked actual coffee. But it’s impossible not to like these tiramisu brownies.
These things aren’t your average brownie, and they certainly aren’t your average tiramisu. Somehow they’re the best of both worlds. Instead of using ladyfingers as is traditional with this delectable Italian dessert, our chef here has appropriately gone for a layer of coffee flavored vanilla cake.
The fact that these tiramisu brownies have coffee flavored vanilla cake as a layer says pretty much all that needs to be said. Decadent doesn’t seem to do it justice. This the cutting edge of dessert goodness. Part brownie, part tiramisu, you’ll want them all the time.
Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids. Yummy Cheese Cake Tart that is 100% HEALTHY! Yes take a second look…HEALTHY!