The Hopeful Herbivore

These are a classic, but this version is protein-packed, without any added oils or refined, white sugar. They also happen to be gluten-free. These were so yummy, in fact, that our youngest would actually eat them, so we converted them into cupcakes for a dinosaur-themed birthday party. We just made a peanut butter frosting (peanut butter, Earth Balance, and powdered sugar blended), and No Whey white chocolate fossils to top them. Obviously, this version of toppings is NOT whole food plant-based, but still far healthier than your average cupcake. Let's get to it. PRINT RECIPE Ingredients: 1 cup mashed ripe (very ripe/brown) bananas (about 2-3 bananas) 1 cup oat flour 1/2 cup garbanzo (also called chickpea) flour 1/2 cup maple syrup 2 tablespoons of natural (no added oil/sugar) almond butter (can sub peanut butter) 2 tablespoons ground flax seeds 2.5 tsp cinnamon 1 tsp vanilla extract 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/3 cup plain oat milk or unswee

This is comfort food, yet healthy. A switch up from the usual marinara or tomato-based pasta sauces. Let's get to it. PRINT RECIPE Ingredients: 16 ounces of penne pasta (or any pasta shape you prefer) 1/2 cup raw cashews 2 red bell peppers 1 red onion (large is best) 5-6 cloves of garlic 1 cup plain (unsweetened) almond or cashew milk 2 tbsp nutritional yeast 1 tbsp tomato paste 1 tbsp arrowroot powder* 1/2 tbsp dried basil 1 tsp sea salt black pepper to taste optional: fresh basil to garnish *can sub cornstarch for arrowroot powder Bring a few cups of water to boil. Turn off heat, and add cashews. Cashews should be covered by water. Let sit covered for at least 30 minutes -- longer if you don't have a high speed blender (Vitamix, Blendtec, etc). Preheat oven to 350 degrees. While cashews are soaking, roughly chop the peppers, onion, and peel the cloves of garlic. Put on baking sheet lined with parchment (or silicone baking mat). Bake for 30 minutes. Whe