Author: Plant Candy

Breakfast, Desserts

Pumpkin Bread

So we decided to organize the cabinets and we found a can of pumpkin. Though it was out of season, we make a pumpkin bread. This recipe is not too sweet and can be used as a light evening dessert, for a tea party or as a breakfast item. [ingredients title=”Ingredients”] 3 cups whole wheat pastry […]


Biscuits and Jam

This morning we had a 9am planning meeting so I decided to make some biscuits to go with the berry preserves we made. [ingredients title=”Ingredients”] 2 cups whole wheat pastry flour or whole wheat flour 3 tsp baking powder 1/2 tsp salt 1 tbsp cold applesauce 1 1/4 cup super cold almond milk [/ingredients] [directions title=”Directions”] […]


Churros Waffles

We created this recipe for Plant-Based Bushwick, a festival in Brooklyn, celebrating everything vegan and eco-friendly. Initially, the plan was to do a plant- based churros cupcake adaptation, inspired by this picture, but after the creative juices began to flow, it eventually transformed into a churros waffle. This recipe is still in development but we’ve had […]


BBQ Lentil Open Face Taco

Cooking is so much fun but some days, you just don’t feel like doing it. That’s why we created “Lazy Lunch.” This is Plant Candy’s answer to a need for quick mid-day meals that will remind you why you decided to stop and cook in the first place. This dish was created from last night’s […]

Appetizers, Snack

Simple Tomato and Basil Open Faced Sandwich

Tomatoes and late night snacking defiantly make the “Things We Love” list. So this recipe brings both loves together. Enjoy! [ingredients title=”Ingredients”] [ingredients title=”Ingredients”] 1 beefsteak tomato sliced 2 pieces of hearty whole grain bread of choice 1 small sliced onion 4 basil leaf cut into ribbons a drizzle of white balsamic vinegar granulated garlic and fresh […]