The key to the perfect holiday gift is finding that delicate balance between practicality and indulgence, the quintessential ratio of need to desire. The goal is to give something that will be used, but also feels like a luxury. On top of that, the perfect gift should be personal and keep on giving. Cookbooks check all of these boxes.

The variety of quality publications ensure that there is a book for every lifestyle and special diet. Even non-foodies can learn from basic cookbooks, or simply enjoy their stunning photography. We reviewed the most noteworthy plant-based cookbooks of 2017, as well as a few classics, to provide a comprehensive guide for everyone on your list.

1. PLANTLAB

Chef Matthew Kenney’s latest publication, PLANTLAB, fits two demographics: the serious home chef and the photography-lover. It is broken down into four chapters, each increasingly more complex. The book is a compilation of over one hundred recipes, all inspired from Kenney’s various restaurant concepts around the world. Kenney focuses on the highest quality whole food plant-based ingredients and introduces innovate culinary techniques to create truly outstanding, multi-component dishes. We recommend trying the Truffle Pizza, Spicy Udon, Hearts of Palm Ceviche, and Chocolate Orange Tart. In addition, the book itself is a work of art; the recipes are interlaced with gorgeous, full page, glossy photographs. From the exquisitely plated food, to nature shots, to scenes from the kitchen, the images make for a solid coffee table book.

2. Healing Mushrooms

For the friend who is always trying the latest adaptogenic herb or superfood, Healing Mushrooms is the perfect gift. Written by the original “funguy” to make ‘shrooms more mainstream, the book reviews the health benefits of the top ten edible super mushrooms in a fun yet educational voice. The second half includes fifty vegetarian and vegan recipes that rely on these mushroom varieties, sorted into chapters according to specific health benefits. Sure, you could eat to reduce inflammation, increase sports performance, and promote gut health, but our favorite section is “Next Level Desserts.” Hello, Cordyceps Raw Vegan Cheesecake and Chaga Chai!

3. The Edgy Veg

This is “dude food.” Plant-based YouTube personality Candice Hutchings created one hundred and thirty-eight carnivore-approved recipes for those unwilling to swap their comfort classics to buddha bowls and green juice. Think Chive and Sriracha Beer Waffles, Buffalo Cauliflower Wings, Crunchy Taco Wrap Supreme, and “Literally Dying” Skillet Cookie a la Mode. This colorful, tongue-in-cheek guide to veganizing our favorite animal-based guilty pleasures does require some time in the kitchen; you can’t master the ultimate Drunken Fish and Chips without multiple steps and some planning ahead. However, the recipes are manageable and include “hacks” for the less experienced audience. For a simpler, more bro-friendly option, keep reading.

4. The Vegan Stoner

As the name implies, this illustrated idiot’s guide to delicious plant-based eating is full of recipes for the culinary-challenged. In fact, it could double as a children’s book, as the ingredient list is reduced to fun doodles, and the simple instructions are contained to a maximum of two basic sentences, if not mere verbs. For the friend that never reads recipes all the way through, hates long ingredient lists, and has no time (or desire) to cook, The Vegan Stoner is perfect. We love the Biscuits and Gravy, Corn Chowder, Tofu Puff Pastry, and Monkey Bread.

5. Sweet Simple Vegan’s Planting Our Roots

This e-book is the result of a cultural family mashup, a fusion between the families of the vegan social media millennial couple Jasmine Briones (@sweetsimplevegan) and Chris Petrellese (@consciouschris). Briones and Petrellese created plant-based versions of their favorite family dishes, while remaining true to their cultural heritage. Try Petrellese’s Italian Smoky and Spicy Cashew Alfredo Sauce, or Briones’ Filipino Kare Kare (peanut stew). With relatively simple ingredients and basic instructions, this e-book makes a terrific gift for families to get in the kitchen and cook together. We also love the variety and wide appeal to all eaters. Dive right into the Mac & Cheese Quiche, or opt for one of the many gluten and oil free recipes, such as the Chocolate Chip Chickpea Blondies.

6. No Meat Athlete Cookbook

Former ultra endurance runner Matt Frazier teamed up with plant-based chef Stepfanie Romine to provide busy families and athletes with the ultimate vegan meal prep guide. All the recipes are focused on whole foods to fuel grueling workouts and sustain a happy, healthy lifestyle. In addition to the stellar recipes, the contents also include “blueprints” to teach one how to whip up a balanced meal with whatever is on hand. Learn how cook satisfying, hearty entrees like “The Lifesaving Bowl,” and “Sheet-Pan Meals.” With a smorgasbord of sauces and endless ingredient pairings, this book proves that healthy and basic is not equivalent to monotonous and bland.

7. Find Your True Fork

For the health-conscious flexitarian, this publication offers ten different eating ideologies, represented with recipes from the most celebrated chefs in that unique field. Part cookbook, part lifestyle guide, Wanderlust founder Jeff Krasno curated this compilation to help people find the diet that works best for them. Think paleo, vegan, raw, and ayurvedic, among others. While some chefs do incorporate animal products, the philosophies behind all of the diets center around local, sustainable, and mostly plant-based eating. For a holiday entree, we suggest Guy Turland’s Stuffed Whole Butternut Squash. We also adored Matthew Kenney’s simple raw vegan Milk Chocolate Pudding, Jason Wrobel’s vegan Cream of Mushroom Soup, and Meredith Klein’s basic homemade Almond Milk.

8. Grand Central Market Cookbook

For the local history buff and adventurous foodie, the Grand Central Market Cookbook compiles the best recipes from this iconic Los Angeles food hall. The pages are packed with historic photographs from the market’s early beginnings, tied to stories from the food stalls’ owners as to how their business came to be. The recipes are adapted to suit the limitations of a home kitchen, and although not completely vegan, many dishes are vegan or easily adapted. From the health-boosting Press Brothers Juicery V-9 Juice to the slightly more sinful Golden Road Brewing Artichoke Hot “Wings,” there is a recipe for every taste, lifestyle, and ability. Enjoy this as a fun read, or save a trip (and parking fees) to Downtown Los Angeles by cooking these craveable dishes at home. 

9. Vegan Richa’s Everyday Flavor: Epic Anytime Recipes with a World of Flavor

From traditional Indian dishes to comforting classics, blogger-turned-cookbook-author Richa Hingle veganizes these popular recipes to please both her culturally traditional and plant-based audiences. This book is for that special someone with an overflowing spice rack, as many of the Indian dishes rely on a handful of spices to create depth and flavor. It is not for the Trader Joes shopper who prefers to buy ready-made staples; Hingle believes in homemade sauces and basics, and she provides an entire section on “Awesome Sauces” that store brands just cannot replicate. For those who enjoy cooking, this book is all they need to create Indian-inspired stews and entrees, beautiful bowls, creative burgers, tempting desserts, and even classic deep dish pizza.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

*Disclaimer: Help support EcoSalon! Our site is dedicated to helping people live a conscious lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these products.

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Discover some of our favorite plant-based comfort food recipes featuring a bit of spice. These vegan Mexican recipes are perfect for warming you up as the cold weather sets in.

1. Quinoa Taco “Meat”

This baked spiced quinoa makes the perfect filling for tacos – kind of like a plant-based substitute for that crumbly taco meat you might have grown up with. The quinoa is seasoned with a combo of your favorite store-bought salsa, tangy nutritional yeast, cumin, chili, and garlic, for a mix that works just as well in tacos as as a burrito bowl topping.

2. Veggie Salsa Casserole

Rojo’s organic salsa is at the base of this veggie salsa casserole – choose the traditional version for a milder casserole, or opt for chipotle or hatch chile for a bit of heat. The salsa is combined with shredded frozen potatoes, zucchini, and onion and topped with Panko crumbs and cheese (sub Daiya’s plant-based Cutting Board Collection Style Shreds in Cheddar for the cheddar cheese to make the original recipe plant-based).

3. Black Bean Stew with Amaranth

This stew is one of our favorite vegan Mexican recipes. It’s doubly rich in protein with both black beans and amaranth, a seed cultivated by the Aztecs that boasts nearly 4 grams of protein per 100-gram serving. Tomato, garlic, yellow beet, peppers, onion, and Mexican spices join the party, and a dash of smoky hot sauce, cilantro, and avocado make the perfect garnishes.

4. Mexican Stuffed Tomatoes

These simple stuffed tomatoes are made with a mix of Rojo’s salsa, onion, zucchini, and rice, and feel free to add equal parts of organic black beans and organic corn to the mix as well. Top with Daiya’s plant-based Cutting Board Collection style shreds in Pepperjack before baking to make them ooey-gooey and super moreish.

5. Vegan Nachos

These vegan nachos are topped with a meat substitute made with a spiced combo of whole ingredients like walnuts, mushrooms, and black beans. The nacho cheese sauce is actually a savory pumpkin cashew cream. Topped with kale, radishes, avocado, onion, and cilantro, these nachos are super fresh and delicious – perfect as a shared hors d’oeuvre for a cocktail party or a festive, family-style dinner with friends.

*Disclaimer: Help support EcoSalon! Our site is dedicated to helping people live a conscious lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these products.

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Jason Wyrick, executive chef of The Vegan Taste and author of “Vegan Tacos” contributed this delectable vegan pancakes recipe to Farm Sanctuary founder Gene Baur’s recent book, “Living the Farm Sanctuary Life.”

Says Jason: “I created this recipe when I was leading a vegan food tour in the south of Italy. Everyone really wanted pancakes for breakfast, but I wanted to utilize some of the exceptional ingredients we had. That included a bottle of orange moscato, fresh pine nuts, and oranges picked directly from the orchard outside the villa where we stayed. It’s quintessential Italian.

Not a lot of ingredients so the ones that are there can really shine. Best of all, this is a fancy breakfast that doesn’t take any more effort than making regular pancakes.”

Makes 4 servings

Time to Make: 15 minutes

Ingredients

3–4 tablespoons pine nuts
2⁄3 cup whole wheat pastry flour
1⁄4 teaspoon salt
2 teaspoons baking powder
2⁄3 cup almond milk
2 teaspoons olive oil
Grated peel of 2 oranges
1⁄4 cup agave nectar
3 tablespoons orange moscato*

Directions

In a medium skillet over medium heat, toast the pine nuts for 1 minute.

In a mixing bowl, combine the flour, salt, and baking powder, making sure they are evenly distributed. Whisk in the almond milk and oil until you have a thin batter.

Bring a medium skillet to just above medium heat. Add a very thin layer of olive oil and wait about 30 seconds for it to heat. Pour about 1⁄3 cup of the batter into the skillet and quickly rotate it a couple of times to get the batter to spread out. Cook the pancake for 2 minutes, then flip it and cook for 2 minutes. Remove and keep it warm. Repeat until you are out of batter.

In a medium bowl, combine the orange peel, agave, and moscato.

Plate the pancakes, pour the syrup on them, and top with the toasted pine nuts.

*Skip the moscato and add 2 tablespoons fresh orange juice and 1 tablespoon white wine.

Reprinted from “Living the Farm Sanctuary Life” by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.

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The secret is out: you don’t need dairy to make delicious, crave-worthy cheese. So many vegan cheese recipes are easy enough to tackle in the comfort of your home kitchen, and all they require is a bit of foresight (and a powerful blender or food processor).

The following vegan almond and dill cheese recipe is a savory and fragrant version of vegan cheese that combines the healthy fats and fiber inherent in almonds with the tartness of lemon and vinegar, the natural sweetness of maple syrup, and the uncanny cheesiness of nutritional yeast. The result is a cheese spread that is a great go-to dish for when you want to indulge in the density and flavors of cheese without the dairy.

While this vegan cheese recipe calls for dill, you aren’t limited to the herb. You can significantly alter the recipe’s flavor profile by changing up the herb component – try rosemary, thyme, or marjoram for a change and see what suits your fancy.

Baking means that this vegan cheese recipe is not raw. However, you can skip the straining and baking step and just enjoy the cheese as it is after blended. It will be considerably thinner and thus be best featured as a dip or spread. However you have it, you won’t be disappointed!

Vegan Almond and Dill Cheese Recipe

Serves 4

Ingredients

• 1 cup almonds
• Juice of 1 lemon
• 1 tablespoon apple cider vinegar
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1 teaspoon maple syrup
• Dash of sea salt
• Dash of black pepper
• Handful of fresh dill

Directions

Soak the almonds overnight in water. The next day, drain and rinse them and place them into a food processor. Add in the lemon, vinegar, garlic, nutritional yeast, syrup, salt, and pepper. Blend until smooth. You may have to add 1-4 tablespoons of water in order to blend the mixture properly until smooth and creamy. Add the dill and then pulse 2-3 times, just enough to distribute the dill evenly but not completely break the dill up so that the mixture turns green.

Pour the mixture into a cheese cloth and place the cheese cloth into a strainer that is set over a bowl, which will collect any water that drips from the almond mixture. Place in the fridge. Let it sit there for at least 8 hours.

Preheat the oven to 300 degrees Fahrenheit. Shape the mixture into 2-3 balls and place onto a parchment paper-lined baking sheet that is lightly greased with olive oil. Flatten the top lightly.

Bake for 25-30 minutes, or until the surface of the rounds are golden brown.

Serve hot with toasted pita bread or vegetable crudites.

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Although stores are beginning to sell fall decor, summer is not over. We’ve still got a little more than a month left of the season that’s known for its sultry feel. Celebrate the rest of the season by doing something you love (cooking and eating, duh). To help you do just that, we’ve rounded up some of our favorite summer vegan recipes. Each meal is filled with fresh ingredients.

Sloppy Nachos from Shutterstock

1. Vegan Nachos Recipe

Nachos are great to eat all year, but they are especially fun to eat while sitting poolside, or watching a baseball game in a chilled living room.

Grilled Tofu image via Shutterstock

2. Barbeque Tofu Recipe with Marinade

Just because you don’t eat meat doesn’t mean that you can’t enjoy a BBQ. This tofu recipe proves that.

Strawberry image via Shutterstock

3. Vegan Strawberry Ice Cream Recipe

Anything that’s no-bake is especially welcome on 90-degree days. And this no-bake, ice cream recipe won’t disappoint. It’s sweet, and full of fruity goodness.

Grilled zucchini image via Shutterstock

4. Grilled Zucchini Salad Recipe with Cilantro Lime Dressing

If you have a garden, we know you have a ton of zucchini right now. So, we had to include at least a few summer vegan recipes that call for this green wonder. This grilled salad is simple and fresh.

Photo Credit: GlowKitchen

5. Cheesy Vegan Leek and Zucchini Gratin Recipe

Yes. We feel confident placing two zucchini recipes back to back because they are so different. But they do have one thing in common — they are both tasty.

Pound Cake image via Shutterstock

6. Easy Grilled Vegan Pound Cake Recipe with Peaches and Coconut Cream

While we do love a good pie recipe in the summer, we don’t think anyone will get angry if you serve this amazing cake.

Photo Credit: David Legget

7. Orange and Cranberry Vegan Scones Recipe

There are plenty of vegan summer breakfast recipes out there, but few are as amazing as this scone one.

Photo Credit: GlowKitchen, Jessica Mullen

8. Plant-Based Pasta in a Snap and a Vegan Raw Pasta Recipe

This pasta recipe is incredibly refreshing and full of nutritious vegetables.

Image: Simon Aughton

9. No-Bake Summer Peach Crisp Recipe

Peaches are amazing this time of year, so you’d be nuts not to give this recipe a try.

Photo by Meal Makeover Moms

10. Vegan Smoothie Bowl Recipe

Smoothies are great — there’s no denying that. But this smoothie bowl recipe looks pretty amazing, too.

Image: mars!

11. Superfood Vegan Biscotti Recipe with Matcha and Maca

Every season is biscotti season — it’s true. But there’s something special about eating biscotti while sipping coffee on your front porch on a summer morning.

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Vegan baking is an art of its own – what’s one to do without the butter, milk and eggs?

Vegan baked goods are just as delicious as their traditional counterparts, but they take a bit more honing in the kitchen to master, as well as a wider knowledge base of formerly unbeknownst-to-you ingredients and techniques.

Here are 21 vegan baking tips you should never enter the kitchen without.

1. For leavening, replace one egg with 2 teaspoons of baking soda mixed in 2 tablespoons of water.

2. For leavening, replace one egg with 1 teaspoon of baking powder mixed into 1 teaspoon of vinegar.

3. Also for leavening, replace one egg with 1 tablespoon of ground flaxseeds mixed in 3 tablespoons of water. Let set for a few minutes to thicken before using.

4. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

5. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

6. Also for binding, replace one egg with 2 tablespoons of instant mashed potatoes.

7. Replace 1 cup of buttermilk with 1 cup sweetened nondairy milk mixed with 2 tablespoons of either lemon juice or vinegar. Whisk until creamy.

8. Replace cow’s milk with equal amounts of either soy milk (for richer desserts), coconut milk (for richer desserts), almond milk or rice milk. Make sure all milks are unsweetened.

9. Use coconut oil in equal quantities as you would use butter. The best brand that offers that buttery effect without the coconut aftertaste includes Earth Balance and its many butter variations.

10. If you need to replace just one egg white, dissolve 1 tablespoon of plain agar in 1 tablespoon of water. Whip it, chill it and then whip it again.

11. One-half of a banana, mashed, also replaces one egg in baking.

12. Canola oil, or any light tasting oil, replaces butter well, just use slightly less than the measurement for butter. For example, if a recipe calls for 1/2 cup of butter, use 1/3 cup of oil.

13. Vegan recipes often cook at cooler temperatures and for longer because they rely on sugars and starches for binding instead of dairy products. Keep this in mind when trying to turn a regular recipe vegan. Knock down the temperature by 20-30 degrees Fahrenheit and cook for 5-10 minutes longer, keeping an eye on the baked good towards the tail end of its increased cooking time.

14. Buy organic and in bulk whenever possible. You’ll save money and support sustainable farmers.

15. Don’t be afraid to experiment – that’s how you learn!

16. High fat non-diary milks, like coconut milk, can stand in for cream in a recipe.

17. Always taste as you go – there are no raw eggs in there, so make sure you taste the mixture to determine any missing ingredients or whether you should adjust the balance of sweetness.

18. So-called “hard” flours have a higher protein content (all purpose, winter wheat and spring wheat) and are fit for studier baking, like for breads. “Soft” flours (pastry and cake) are better fit for fluffy recipes, such as pies, tarts, cakes and cookies. Gluten-free flours fall into the “soft” category, but you can always add in xantham gum when baking gluten free to offer the recipe more structure.

19. If you are worried about sugar, try a healthier sweetener, like agave, maple syrup or organic brown rice syrup. The proportion for substituting white sugar for liquid sweeteners, however, is not 1:1. Research how to strike the perfect balance.

20. Avoid vegetable oil, because it leaves behind an aftertaste. Stick to canola, which is light and aroma free.

21. Frost a cake when it is cold so you don’t mess up the amazing vegan baking job you accomplished up until that point.

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I know. Carbs are bad. Pasta? Shame on me, right? But when you take the classic macaroni and cheese recipe and omit the milk, butter and cheese for a much healthier vegan cheese sauce, a few noodles won’t kill you.

The Blue Box of Kraft Macaroni and Cheese was my absolute favorite as a kid. Strange, because I didn’t really like cheese, butter or milk by themselves. I’m guessing there was some sort of addictive chemical in the artificial coloring.

As a vegan, I never really liked the faux cheese much, either. It smells weird and has a strange texture. But I am a huge fan of nutritional yeast, which just so happens to make the easiest and most delicious vegan macaroni and cheese recipe around. Add in gluten-free noodles and some sautéed kale, and well, like I said, suddenly the noodles don’t seem so indulgent.

Vegan Macaroni and Cheese Recipe

Makes six servings

Ingredients

1 lb gluten-free noodles like Tinkyada brown rice macaroni
1 cup nutritional yeast
1 cup warm water (take it from your cooking pasta water)
3 tablespoons olive oil
1 bunch kale, stemmed and chopped* optional
1 teaspoon gluten-free Tamari sauce
salt and pepper

Directions

Bring a large pot of water to a boil, and follow the package instructions for cooking the noodles.

While the noodles are cooking, sauté the kale in one tablespoon of the olive oil. Cook over medium heat until the kale is soft and bright green. Add tamari, mix well and remove from heat.

In a large bowl, mix the nutritional yeast with the warm water—adding slowly so that you get the desired consistency you like for your cheese sauce. You can add more than one cup if needed, or less, if you like it thicker. Add the remaining olive oil, salt and pepper to taste, and mix well. (I recommend a lot of fresh pepper.)

Once the noodles are cooked, toss well, adding the chopped kale. Enjoy!

Keep in touch with Jill on Twitter @jillettinger

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If you hadn’t heard the news, cauliflower is the new kale.

That new title comes for a good reason. The vegetable can be made into vegan buffalo wings after all. And pizza crust. It has vitamin C, fiber and potassium, and while you may have heard the “stay away from white foods” line, that doesn’t apply here. Add to that B vitamins, omega-3 fatty acids and vitamin K and you have one powerful vegetable.

The majority of the appeal of the “new kale” comes from the fact that you can do so much with it. So get started with these:

1. Roasted Cauliflower Bites with Spices, Garlic and Lemon

Roasting may in fact be the easiest thing you can do, and one of the most delicious.

2. Cauliflower Mash

You may have made a version of cooked cauli mash, but how about a raw one? This one comes from raw food extraordinaire Ani Phyo.

3. Cauliflower Rice

Yes, you can replace rice with a vegetable, and when you do, you’ll wonder why you didn’t do it sooner.

4. Curried Cauliflower Soup with Mustard Seed Oil

Cook and puree, this soup recipe is simple and hearty, with the perfect dash of spice for winter.

5. Dairy-Free Lemon Pudding

I bet you never thought you’d see it in pudding did you? Well now you have.

6. Cauliflower Steaks with Ginger, Turmeric and Cumin

The new kale works great as a vegetarian alternative to meat. In this recipe they get baked to be served as “steaks.”

7. Savory Cauliflower Cake

This recipe makes a savory cake that’s somewhere in between a quiche and a meatless meatloaf.

8. Cauliflower Pizza Crust

There are many renditions on this recipe, and it’s no surprise why it’s popular. Gluten-free, and best of all: you used a vegetable to make a pizza crust!

9. Cauliflower Tortillas

If you can make pizza crust, then you can make tortillas. Hello tacos.

10. Cinnamon Cauliflower Coffee Cake with Caramel Sauce

Drooling.

11. Vegan White Cheese Party Dip

Better prep for that Super Bowl party by mastering this recipe.

12. Bulgur and Cauliflower Salad

A salad that is cold weather-friendly.

13. Cauliflower Falafel

This versatile veggie mixed together with just the right spices, and covered in tahini sauce.

14. Vegan Buffalo Wing Pizza with Tofu Blue Cheese Spread

Yeah, your vegan comfort food taste buds just went crazy didn’t they?

15. Curry Pickled Cauliflower

Pickle this veg and take it to a whole new level.

16. Cauliflower and Caramelized Onion Tart

A creamy and wintry dish that you’ll probably want two slices of.

17. Saffron Roasted Cauliflower

A whole new take on roasting.

18. Roasted Cauliflower Hummus

Good as a dip or as a spread on sandwiches.

19. Secret Ingredient Brownies

Bet you know what the secret ingredient is, don’t you? Oh, and these are vegan and gluten-free of course.

20. Chocolate Cauliflower Shake

Have your new favorite vegetable and drink it too.

21. Cauliflower and Kale Salad

If cauliflower is the new kale then putting the two together makes this the most modern salad you could make.

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The following eggnog recipe takes out the sugar, milk, cream, and white sugar and replaces these ingredients with lighter and purer vegan ingredients. Enjoy!

Eggnog is a staple holiday spirit. However, it isn’t the most body friendly of spirits. When trying to stay fit and trim, spending your calories on beverages is a slippery slope — as quick as they may go down, they are just as quick to curb your health goals.

The average eggnog drink will contain about 230 calories, 11 grams of fat, 20 grams of sugar, and alcohol. This recipe for vegan eggnog contains almond milk, maple syrup, coconut butter, and spice to retain the flavors, sweetness, and creaminess of its traditional counterpart.

Vegan, Alcohol-Free Eggnog Recipe

Serves 2

Ingredients

Photo Credit: Cedella Marley

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This is a pear bread recipe recipe I grew up with. We have two large pear trees in our background and every August and September, when the pears were in full bloom and ripe, my sister and I were tasked with grating the pears, shoving our mouths with the shreds as we worked, ultimately for my mother’s beloved pear bread recipe. However, her recipe uses white flour, white sugar, and eggs. I tweaked it a bit to reveal a vegan version with a better nutritional profile. Enjoy!

Turbinado sugar is less refined and whole-wheat flour is packed with fiber. The apple sauce has a binding and softening effect normally reserved by eggs. The result is the same bread I was raised on, only it is a tad moister – who can argue with that? I find it great as a snack or in the morning!

Instructions

In large bowl add applesauce and whisk in oil. Add grated pears, sugar, lemon rind and vanilla.

Sift dry ingredients and add to pear mixture, stirring just to moisten. Stir in walnuts and pour in two greased 8-inch loaf pans.

Bake for 55 minutes or until toothpick inserted in center comes out clean. Makes 2 loaves. – Aylin Ermin

This article originally appeared on Ecorazzi

Ecorazzi covers news and gossip on celebrities and notables in support of the environment and humanitarian causes. You can follow us on Twitterand Facebook.

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