Alas, summer is wrapping up to a bitter-sweet ending. However, with the back-to-school season and cooler weather creeping up, along comes the season for cherries to sweeten things up a bit. Cherries are now at their peak sweetness, juiciness and are utterly irresistible. These End of Summer Cherry Crumb Bars are like crunchy granola with chewy cherry goodness all rolled into one.
This Avocado Hummus is creamy, delicious, and easy to make. The perfect homemade gluten-free, vegan, and healthy dip to enjoy at any time. The best part is, you can make this healthy hummus dip in less than 10 minutes!
This Thai coconut soup perfectly balances the sour, sweet, salty, and spicy flavors that Thai food is famous for. It has a light, flavorful broth that is chalked full of tender vegetables. Plus, it makes great leftovers for the work week.
This Sprouted Buckwheat Granola is probably the healthiest and most nourishing granola recipe that you can find. First, sprout the buckwheat and then this granola can follow! This is an easy-to-make recipe, that uses zero processed sugar, it’s gluten-free and of course 100% plant-based. What’s not to fall in love with, right?
These Cashew Butter Buckeye Brownies are three layers of deliciousness that you need in your life. They’re vegan, gluten-free, grain-free, oil-free, and refined sugar-free with just 9 simple ingredients! Have you ever had actual Buckeyes, the confection? Basically, they are fudge-y sweet peanut butter balls half covered in chocolate. To make these Cashew Butter Buckeye Brownies, cover a basic vegan brownie with maple syrup and cashew butter filling, and then top with vegan chocolate ganache....
Beluga Lentil Broccoli Salad is a protein packed and fiber rich dish that is perfect as a side dish or a light meal. It takes about 30 minutes to make if you have planned ahead and soaked the lentils overnight. Other than that, it is really simple to make and only needs a few ingredients: broccoli, lentils, red onion, almonds, and the homemade dressing! Black lentils are called Beluga lentils because they look very similar to caviar. The good thing about these lentils is that they keep their...
I wanted a nut-free, chocolate-free dessert for a group of people coming to visit. I was attempting to make some raw coconut balls and the recipe flopped; they wouldn’t stick together. I decided to add a few more ingredients and make mixture into a crust. And I thought topping the crust with a vanilla pudding would be great. When the batch of pudding didn’t go high enough in the pan, I thought, why not make a coffee flavored layer. This turned out great and my non-vegan guests wanted seconds!
Summer is the perfect time to try this vegan crab cake recipe! They have nice and crispy outsides, with soft, melt-in-your-mouth centers. Also, these vegan crab cakes are made from chickpeas, so they are a great way to get protein! They're also easy to whip up and taste similar to traditional crab cakes. Your house will even smell a little like the seaside, thanks to the addition of dulse flakes. Serve with the sweet balsamic mayo on a toasted bun with a squeeze of lemon juice or try it on a...
As far as Asian desserts go, inutak may be one of the lesser known ones, but it is a delicious treat regardless. It's a Filippino sweet comprised of rice cakes cooked in sweetened coconut milk, often with ube yam powder, to make it purple, until slightly caramelized on the outside. Then, it is served in glasses with a scoop of vanilla or ube ice cream. Fun fact: inutak came from the Tagalog root word “utak” which means brain, first because it has that same consistency and next it that when it...
This is a perfect bowl that's not only nutrient-dense, but also easy to make!