Plant-based, vegetarian, meatless, vegetarian advice, vegan., Uncategorized

Vanilla Date Bread

While I  make just about everything else from scratch, my lack of baking expertise has found me buying pre-made baked goods for my husband, and as a result feeling like a partial failure as a wife.  I’m sure I’d have long  been capable of baking a cake if I went the classic “eggs and sugar route”, but you know us plant-based folks,  we’re commited to finding  healthier alternatives, and it’s not  always simple when it comes to baking.

I’ve certainly  tried my share of online recipes with  alternate ingredients, but I haven’t  enjoy many of them.   As much as I love chickpeas and  brownies, it’s been my experience those two shouldn’t be together under any circumstances.

Not long ago, I finally created a baked good I was proud of. My husband , a self-proclaimed sweets connoisseur, raved over it, and asked me to make it for his birthday. I was nervous about baking it for guests, two of which had professional baking experience. As it turned out, the bread was a hit. This recipe is sweetened entirely with fruit, meaning there’s no white sugar.

One  challenge of baking sweets without unhealthy ingredients has always been the frosting .  Most homemade  frosting is made with large amounts of butter and powdered sugar. That’s usually the best case scenario, as frosting from a can contains synthetic colors, and flavors, as well as hydrogenated oil.  If you’d rather not put  any of the above into your body, but still love frosting, there’s a healthier option here. This frosting was adapted from a recipe found in the book, “Nourishing Meals”. Although  I’ve made some changes to their recipe, I must credit the authors of this book with teaching me an entirely new way to make frosting!  

This recipe yields about sixteen servings. This is a special occasion treat for us.  Each frosted slice contains approximately 15 grams of fat. I usually eat two slices per sitting, hence the special occasion designation! The fiber and protein conten, paired with the abscence of refined sugar ensures this sweet treat will not cause cravings or the dreaded sugar crash. It’s the only dessert I’m willing to eat for breakfast. I hope you’ll enjoy this recipe as much as we have.


Vanilla Date Bread

Dry Ingredients:

3 cups flour
2 teaspoons baking soda

1 tsp salt

Wet Ingredients:
2 c.  Date Paste (2c dates to cup of water)

1 1/2 c. Milk of your choice

1/2 c. Butter (dairy or non-dairy)

1 tbs. Vanilla

*Preheat the oven to 350
*Whisk the dry ingredients together.
*Place all wet ingredients into your high speed blender and blend until smooth.
* Using a fork mix the wet and dry blends until they just come together; the batter will be dense and sticky.
* Scoop the  batter into two greased loaf pans or one 9×13 baking pan.
*Bake for 22 to 24 minutes.
*While the cake is in the oven, wash out the blender,  you’ll need it to prepare the frosting.

Vanilla-Cinnamon Frosting

1c. Cashews

1/4c. Water

1/2c. Dates

1/2 c. Coconut cream (Thai Kitchen is my preferred brand)
1 tbs. Vanilla
1/2 tsp. Cinnamon


*Place all frosting ingredients into your high speed blender. Blend on high for three minutes until everything forms a cream consistency. You may need to scrape down the sides with a spatula once or twice.

*Transfer the frosting into a container and chill in the refrigerator for about 30 minutes.

*  Once the cake has cooled, frost it using a silicone spatula.

*Source: Segersten, Alissa, and Tom Malterre. Nourishing Meals: 365 Whole Foods, Allergy-free Recipes for Healing Your Family One Meal at a Time. New York: Harmony, 2016. Print.

Plant-based, vegetarian, meatless, vegetarian advice, vegan.

Wholesome Hot Chocolate   (vegan-friendly/High in Protein/Non-Dairy/No Added Sugar)

Growing up in the northeast meant brutal winters, it also meant snow days. When a storm kept me home from school, my mom would bundle me up in full on ski attire (not an exaggeration) and send me out to play. Given my aversion to the cold, I’d usually last about half an hour before wanting to return indoors where I knew a mug of hot chocolate would await.

I’m not sure how hot  chocolate mix  was made in the 80’s, if the ingredients were “real”. I do know when I recently looked into buying the mix I remembered from childhood, I saw on the label: hydrogenated oil, high fructose corn syrup, and artificial flavors. There was also alot of added sugar. I don’t know about anyone else, but  I remember always needing to add extra spoonfuls of mix because it was never quite  chocolatey enough for me; meaning I was  getting double or triple whatever was on that label each time I had a mug of hot chocolate.  No wonder my mom stopped buying it!

Eating well is a form of self-respect and self-improvement, and I knew there had to be a better way to enjoy hot chocolate that offered some nutritional value. And so  my wholesome hot chocolate recipe was born. IT’S MADE  FROM FRUIT, NUTS,H2O, AND CHOCOLATE; YOU’VE GOT TO TASTE IT TO BELIEVE IT!


This recipe is made only from whole foods; it contains no added sugar,dairy, oil, or synthetic ingredients. At 24 grams of fat per serving, this hot chocolate is surely a rich dessert  indulgence, but it also offers in each serving: over three grams of fiber, more than six grams of protein, nearly 20% of your recommended daily iron intake, and plenty of potassium. The dates have naturally occurring sugar but are low glycemic index and won’t cause the dreaded sugar crash. Plus, you can drink it knowing  your’re only putting good things into your body!

So without further ado, here it is:

Wholesome Hot Chocolate  (Vegan Friendly/Non-dairy/High in Protein/No Added Sugar)

You’ll need the following:
(Makes two mugs)

*A high speed blender  (i.e. ninja/vitamix/nutribullet)
NOTE: if you’re without this, you may sub store bought nut milk.

*1/2c Cashews
NOTE: If you’re concerned about fat you may half this amount, and it will  be less creamy, but still pretty darn good!

*2c Water

*6-7 dates

*4 tsp. Cocoa Powder

Place all ingredients in a blender and blend on high for a full minute. Pour into two mugs and and heat in the microwave for about one minute. Enjoy.