inGrEdienTs

• 1 cup sugar

• 1 cup oil
• 2 "eggs" (egg replacer)
• 2 t salt
• 2 bananas
• 4 cups flour
  

Article written by Indigo

Delicious And Good For You Nearly Vegan Peanut Butter Cookies

Article written by Michelle Akane Storey

Article written by Michelle Akane Storey

This recipe brought back Akane`s lost voice in a speedy fashion!

Article written by Sarah Faye McMullen

Article written by Sarah

We had to find a way to use the calabazas from Dia de los Muertos!  Sarah discovered this recipe for delicious pumpkin bread that was a tasty fall treat that warmed up the whole house! 

Article written by Melissa Mundt

We've had the honor of commemorating several birthdays, arrivals and
departures here at the Peace House with this delicious chocolate cake.
But really, a cake this easy and good can and should be made whenever
possible.

Article written by Colin Bossen

This is a classic Chiapanecan breakfast. It is rich and relatively easy
to make. The key ingredient is pepita, ground roasted pumpkin seeds.
Pepita is relatively hard to find in the U.S. so you can either make
your own or substitute pre-made Pipian sauce (I recommend Dona Maria
brand).

Article written by Sarah Faye McMullen

Serves 4 People

Well, this started out as a recipe from Yakira (volunteer last spring) that seemed easy to follow and problem free, but then we started cooking and things had to be drastically changed (well, not drastically, but we were quite worried that our hopes for dinner in the near future would never reach fruition). Things worked out deliciously well in the end Oh, and if the recipe doesn't work, just put on your thinking caps and invent something!

Article written by Rachel Wallis and Alex Rocklin

On a cold and wet night in the highlands of Chiapas, nothing gets the blood pumping and a flush to the cheeks like a good stew. One that we are fond of here at the house is a simple and delicious dish that is fast and easy to make on such a cold day anywhere in the world.