Chewy Lemon-Oatmeal Cookies

The trick to keeping these chewy, flavorful cookies moist is the low-and-slow baking—45 minutes at 275°F—which allows them to bake through without drying out. From The Forks Over Knives Plan Instructions: Preheat the oven to 275°F. Line 2 baking sheets… Read more

Wholesome Oat Snackles

These little snackles are great for packing in lunches, or to curb midmorning cravings. It’s like having your oatmeal without the bowl! From Let Them Eat Vegan! Instructions: Preheat the oven to 350°F. Line a baking sheet with parchment paper. In… Read more

Raspberry Truffle Brownies

These dense, fudgy brownies have loads and loads of melt-in-your-mouth raspberry yumminess. Frozen berries actually will work better here because the dough is very stiff, and frozen berries are easier to fold in. Instructions: Preheat the oven to 350ºF. Line… Read more

Cranberry Orange Pumpkin Muffins

When organic canned pumpkin is plentiful, I like to make pumpkin spice oatmeal in the morning. One day I was in a hurry and didn’t have time to eat it and I wondered how it would taste baked into a… Read more

Banana Ice Cream

This banana-based ice cream is so easy to make and the number-one reason why I always have frozen bananas in my freezer. Anytime the craving for rich and creamy ice cream hits, make this instead! P.S. I love (love!) topping… Read more

Pumpkin Bread Pudding thanksgiving

Chewy bread in a decadent, creamy pumpkin custard, this is the perfect dessert to put front and center on the Thanksgiving table. Serve with Vanilla Bean Whip. From Forks Over Knives ­— The Cookbook Instructions: Preheat the oven to 350ºF. Have… Read more

Pumpkin Bean Bars

A wonderful pumpkin bar made with beans and other wholesome ingredients. For a chocolate-pumpkin bean brownie, use ¼ cup cocoa in place of ¼ cup oats. You can also use black beans for the chocolate recipe to get the right brownie color…. Read more

Caramel Apples

When I gave up processed and refined sweeteners I never thought I would be able to enjoy a caramel apple again, until I created this recipe. Even without caramel, they look just like the real thing and people of all… Read more

Pumpkin Pie Squares

These pumpkin squares are easier to make than pumpkin pie and they are firm enough to be eaten as finger food. They are great by themselves, or add a bit of Macadamia-Vanilla Frosting for a little “Happy Holidays.” Instructions: Place… Read more

Double Chocolate Cupcakes

These are rich and delicious chocolate cupcakes—what more do you need to know? The frosting is made with dates and gets surprisingly fudgy. You can top each cupcake with a berry to make them extra special. From Forks Over Knives –… Read more

Cranberry Orange Biscotti

These biscotti just personify a crunchy holiday treat! Always have a plate of these citrus-scented cookies at the table for guests to nibble on. From Forks Over Knives ­— The Cookbook Instructions: Line a baking sheet with parchment paper or… Read more

No Bake Cranberry Pear Tart

I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy… Read more

Almost Instant Pumpkin Pudding

Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is so easy and delicious you will want to make it all year round. Instructions: Place all ingredients in… Read more

Blackberry-Peach Cobbler

Blackberries and peaches are in season, and they make a perfect pair for a summertime cobbler. Traditional cobblers rely on refined sugar, butter, and cow’s milk, but these ingredients aren’t missed at all in this dish, in favor of dates,… Read more

Chocolate Chip Pumpkin Muffins thanksgiving

Instructions: Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl… Read more