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Banana bread, vegan and no added sugar Wet ingredients: 100 g dates, steamed until tender in microwave (4-5 min) in water to cover, then blend (I like to use an immersion blender) 2 T ground flax - add to the steamed dates to soak 1 t vanilla 3 mashed overripe bananas ½ C oil Let this sit at least 15 min. while you prepare the dry ingredients and preheat the oven: 2 C whole grain flour (I prefer barley) 1 t baking powder 1 t baking soda Pinch salt Combine wet & dry ingredient

We had a good turnout for our holiday vegan meal on Dec. 6. Several dishes used recipes from Nora Taylor at noracooks.com . This is a good website if you want vegan recipes that put taste first, but let me point out that Nora isn’t concerned about nutrition. She uses a lot of sugar and white flour. If you want perfect nutrition, then Dr. Greger is for you. He doesn’t even use oil or salt. I am aiming for a middle ground with recipes that are nutritious enough to eat every day

Based on “Better than Starbucks Pumpkin Bread” by “Banana Diaries” Makes one loaf Oven- 350 degrees Grease (with vegan butter) and flour a loaf pan.  Lining with parchment paper makes the baked loaf even easier to remove.   Dry ingredients: 2 cups flour- all-purpose wheat or gluten-free 1-½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon Xanthan gum powder 1 teaspoon pumpkin pie spice mixture* ¼ teaspoon sea salt Wet ingredients:  Put in larger bowl, to mix all ingr

It’s a shame that some people can’t tolerate wheat flour, whether because of the gluten content or some other factor. Whole wheat flour is a wonderful food, high in protein and fiber, and nothing compares to it for making yeast breads and pasta. But because we care for our gluten-sensitive friends and family members, sometimes we have to turn to gluten-free flours. Here I’ll discuss experiences that I’ve had with gluten-free flours. First, a sore spot: commercial gluten-free

At our most recent meeting on Oct. 25, we sampled a wide variety of dishes with the common ingredient of winter squash. We had squash leather (dried squash slices that were chewy and tasty), two kinds of squash bread, vegetable curry, squash-bean burritos, roasted squash and daikon radish, and two kinds of cheezy squash dip. I personally wouldn’t make Caroline’s squash bread, because it uses commercial gluten-free flour mix and sugar, two ingredients I like to avoid as they a

25 OCTOBER VTK THEME:  WINTER SQUASH We're in the heart of the season of winter squash! The October 25 VTK meeting, 3:00 p.m., features...

On Oct. 4, 2025, VTK was an exhibitor at Vegan Fest. We tried to have an educational component concerning animal agriculture and climate...

October 4, 2025, Vegan Test Kitchen is hosting a booth at Madison Vegan Fest, 11:00 a.m. to 4:30 p.m. While they last, we will be...

Are you interested in learning more about plant-based eating, even if you're not vegan? Or are you vegan and interested in expanding cooking horizons? Do you like to tinker with recipes, or taste-test foods that others make? Maybe this group is for you! We believe that plant-based eating is the way of the future, necessary for the health of our planet and generally better for ourselves. We want to develop plant-based recipes for all to enjoy, enhancing our cooking skills in t