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This vegan hot chocolate has a bit of a tropical twist with a splash of coconut milk.
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Try these quick and easy vegan gingerbread cookies, made with allspice, ginger, cinnamon, and molasses; just in time for Christmas baking!
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These soft cookies are perfect for any vegetarian or vegan guests this Thanksgiving; orange and cranberry flavors are perfectly autumnal.
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Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.
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Who doesn't love a fresh muffin, warm from the oven? The combination of bananas and blueberries in these makes for a fabulous muffin that might become your new favorite.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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This is a classic recipe I use and love. Nutritional yeast is substituted for the traditionally used dairy. Tasty on pasta, bread, sandwiches, omelets, etc. Try adding sun-dried tomato slices post-completion for an added boost of rich flavor. P.S. - It also freezes beautifully.
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Banana, pineapple, and coconut milk are blended together creating a hearty pina colada smoothie for an on-the-go breakfast.
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These easy raw vegan gingerbread cookie balls, made with almond flour, oats, and dates are also gluten free, and taste just like Christmas.