Savory · Sweet · Herbivorous
Soft, chewy and speckled with strawberries and vegan white chocolate chips. So easy, no chilling required, and can be made even before strawberry season. The secret to the bursts of strawberry flavor (without soggy cookies) is that we use freeze-dried strawberries in this recipe. Paired with the creamy sweetness from white chocolate, these vegan cookies are a delicious treat!
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Creamy, nutritious and infused with sage, lemon and garlic, this white bean dip is so versatile! Amazing as a dip, but great on sandwiches, in wraps, and in your favorite Buddha bowl!
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These New Orleans style yeasted beignets are delicious pillows of fried sweet dough. Serve them with chocolate dipping sauce and a café au (vegan) lait for a special treat! Continue reading “Vegan Beignets”
A tender, moist banana bread with a swirl of cinnamon brown sugar that adds a bit of fun and flavor to a crowd favorite. This vegan loaf comes together easily, and puts spotty bananas to perfect use. A smattering of cinnamon glaze is optional, but brings this treat to the next level!
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Classic hummus gets a twist by adding roasted pumpkin seeds instead of tahini! Blended until smooth, this nutritious dip is perfect for dipping, slathering on sandwiches and wraps, and adding to your favorite Buddha bowl!
This is one of those times where the homemade vegan version of a nostalgic childhood favorite treat is actually better than the original. Lofty words, I know, but it’s true. These homemade ‘Fudgsicles’ are creamy, fudgy, chocolately, silky smooth, and so easy to make!
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Loaded with fresh, sweet mango flavor and a touch of tartness from yogurt, the classic Mango Lassi gets a facelift by being made dairy-free and then frozen in ice pop molds! With only 4 ingredients blended together, these vegan Mango Lassi Ice Pops are quick and easy for a delicious and refreshing summer treat.
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These Ultimate Vegan Brownies are sure to leave all members of Team Cakey Brownie and Team Fudgy Brownie happy. We could even drop the word vegan (even though they are) because they might just be THE Ultimate Brownies. Melt-in-your-mouth, smooth, a bit fudgy but not gooey, super chocolatey, nice clean edges when cut, and not so rich that ganache or ice cream on top is, well, over the top. Sounds good doesn’t it? Well, read on for the recipe and go get baking! Continue reading “Ultimate Vegan Brownies”
Crispy Purple Sweet Potatoes Wedges with Guacamole
Check out the gorgeous color of these tubers! This is the first thing I ever made with purple sweet potatoes. When I saw them at the grocery store, I was immediately attracted to them as they were such a stunning shade of purple. When they bake, they do mellow out a bit to almost a burgundy but still beautiful nonetheless. For anyone wondering like I had before trying them, I can’t detect any difference in flavor between these and the more common orange sweet potatoes.
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Romesco is so versatile and has a nice complex flavor profile, and yet is so simple to make. Serve it with flatbread and veggies, on roasted potatoes, tossed with noodles, served with grilled tofu, slathered on sandwiches, burgers and wraps…this goodness really has no limits for its savory applications! Continue reading “Romesco”
