coconut bliss granola

spring

coconut bliss granola

• Makes 8 servings • CHEF FAVE

Store-bought granola is usually full of oil and sugar. Yet it’s so easy to make yourself for half the cost—and half the guilt. You’ll fall in love with this granola recipe, which you can serve with nondairy milk or with key-lime soy yogurt, on this page. Store in an airtight container and it will last a few weeks.

3 cups rolled oats

1 cup raw sunflower seeds

1 cup shredded dried coconut, unsweetened

1 cup brown rice crispy cereal

³⁄₄ cup sliced almonds

¹⁄₂ cup walnuts, chopped if whole

¹⁄₄ cup sesame seeds

1 tablespoon cinnamon

Dash nutmeg

2 tablespoons grapeseed oil

¹⁄₂ cup maple syrup

1 teaspoon vanilla flavoring

Pinch sea salt

1 cup raisins (optional)

Preheat oven to 250 degrees F. Mix all dry ingredients, except raisins, in a large bowl. In a smaller bowl, whisk together wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly. Transfer to a 9x13 glass casserole dish and evenly smooth across the top. Bake for 45 minutes. Remove from oven and stir in raisins. Bake for another 10 minutes. Remove from oven and cool.
 

blissful suggestions

I prefer to use vanilla flavoring instead of vanilla extract because it can be found without alcohol and has a richer flavor. But if you can’t find it or alcohol-free vanilla extract, you can substitute regular extract.

Always use raw unsalted nuts for recipes.

key-lime soy yogurt

• Makes 4 to 6 servings

This is tastier than store-bought vegan yogurt, but it’s missing the acidophilus. No worries—you won’t miss it, because it’s still healthy and actually has no refined sugar like store brands.

2 packages Mori-Nu silken tofu

¹⁄₂ cup maple syrup or brown rice syrup

2 limes, zested and juiced

1 small lemon, juiced

1 teaspoon vanilla flavoring

Blend all ingredients in a food processor. Be sure to scrape the edges of the bowl a few times to incorporate all the tofu. Blend until smooth. Layer with coconut bliss granola, on page 35, and fresh berries for a parfait.

kamut crêpes

• Makes about 6 crepes

Since going vegan, I find it impossible to get crêpes at a restaurant. So I decided to make a healthier version that has no refined sugar and uses kamut flour. This whole-grain flour can be found at natural food stores, but if you can’t find it, try substituting spelt flour. Crêpe-making is an art and takes patience. The first or second time you do it will probably be a bust, so keep trying and you’ll get the technique down in no time!

Oil spray, for pan

¹⁄₃ cup plus ¹⁄₂ cup water, as needed

¹⁄₂ cup rice milk

2 tablespoons maple syrup

1 tablespoon oil

¹⁄₂ cup kamut flour

¹⁄₄ cup unbleached white flour

Pinch sea salt

Whisk together ¹⁄₃ cup water and the next six ingredients until well combined, with no lumps remaining. Let it sit in the fridge for 30 minutes. Whisk in more water as needed to get a very watery batter. Heat nonstick skillet over medium flame and spray lightly with oil. Pour in a small amount of batter (about ¹⁄₃ cup) while twisting the pan to spread a thin layer of batter across the bottom. Do this quickly, otherwise the crêpe will be too thick and not cook throughout. When it looks almost cooked through, carefully flip and cook on the other side until golden brown. Repeat with the remaining batter.
 

blissful suggestion

I prefer to use unsweetened, plain rice or almond milk in my recipes, but you are welcome to substitute any non-dairy milk. Soy milk is pretty neutral but keep in mind that hemp, oat, or hazelnut milks may change the taste of the recipe drastically.

lemon crème sauce

• Makes about 2 cups

This creamy sweet sauce is so tasty you might have to stop yourself from licking it right out of the bowl. But it’s okay if you do because it’s guilt-free! This egg-free, sugar-free sauce is lovely with crêpes, as a topping for pancakes or brownies, or served as layers of a parfait.

1 package Mori-Nu silken tofu

1 lemon, zested and juiced

¹⁄₂ tablespoon vanilla flavoring

¹⁄₃ cup maple syrup, or more to taste

1 tablespoon raw almond butter

1 tablespoon unsweetened applesauce

1 tablespoon arrowroot

Blend all ingredients in a blender until well combined. Refrigerate up to five days.

pineapple cornbread muffins

pineapple cornbread muffins

• Makes 1 dozen • Fan Fave

I seriously could eat cornbread every day. I love it that much. This is a wheat-free breakfast cornbread muffin that is to die for when topped with Earth Balance and served with a cup of Earl Grey tea.

Oil spray, for pan

1¹⁄₂ cups cornmeal

1 cup barley flour (or other whole-grain flour)

¹⁄₄ teaspoon sea salt

Dash cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

¹⁄₃ cup unsweetened applesauce

²⁄₃ cup unsweetened rice, almond, or soy milk

1 teaspoon apple cider vinegar

¹⁄₂ cup maple syrup

1 can (14 ounces) crushed pineapple in its own juice (or pineapple chunks)

Preheat oven to 350 degrees F. Spray muffin tin with oil or line with cupcake liners. Mix together dry ingredients in a large bowl. In separate bowl, whisk together the wet ingredients, then fold in pineapple. Add wet ingredients to dry ingredients and mix until well combined. Spoon into muffin tin until almost full. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let sit for five minutes then transfer to cooling rack.

nectarine cobbler smoothie