This is the best guacamole recipe we have ever tried! Try it out for yourself and let us know what you think.
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Buffalo cauliflower has been sweeping the world over the last few years because it’s such a versatile and delicious recipe. Try our healthy version out and see what you think!
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Acai berries are awesome! They taste like chocolate and blueberries—yum! And like blueberries, they are high in antioxidants.
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Bok choy, baby bok choy, and tat soi are Asian greens that work well in pho dishes. You can use 2 cups chopped spinach in place of bok choy.
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Icing will harden slightly upon chilling, so make sure to use it while it’s soft!
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Baking dairy-free and egg-free cupcakes is easier than you might have first thought! This recipe makes a dozen cupcakes, and can be kept in an airtight container for up to a week.
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The longer cookies bake, the drier and more cake-like they become. For chewy cookies, check them a couple of minutes before the minimum baking time given.
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Spoon apples and topping into individual serving dishes and serve with vegan vanilla ice cream, if desired.
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Squash is rich in nutrients and low in calories. Use this recipe if you’re looking for a protein-packed, delicious meal to impress your family and friends!
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The topping is really easy to make and it adds crunch, but to save time, you could use 1½ cups seasoned croutons or ½ cup vegan parmesan cheese instead.
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Shakshuka originated in North Africa but has gained popularity throughout the Middle East, Western Europe, and North America. It typically incorporates fresh chile peppers, such as jalapeño, chipotle, or serrano.
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Scrape roasted beets, onions, herbs, walnuts, and juices into a serving bowl. Add quinoa toss to combine. Sprinkle Parmesan cheese (if using) over the top.
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Almond flour is a great gluten-free flour to use in these fritters, but you can also use a gluten-free blend, unbleached all-purpose flour, or chickpea flour.
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This dish is authentic, colonial-style baked beans, and there is no can or convenience you can use to substitute for the real thing.
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You can use a mixture of any of the following vegetables: carrots, Brussels sprouts, white and/or sweet potatoes, broccoli, cauliflower, parsnips, beets, turnips, rutabagas, leeks, bell peppers, chile peppers, radishes, and mushrooms.
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High-starch potatoes such as russets or Yukon gold are the best choice for this because they cook up fluffy and mash easily.
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This recipe is super simple and makes for a crunchy and nutritious snack!
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You can top the bulgur with cherry tomatoes and olives, and if desired, sprinkle each bowl with 1 tablespoon sesame seeds.
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If you haven’t tried roasted beets, you may find that you actually like (dare I say, love) the taste—roasting vegetables brings out their sugars, caramelizing the veggies to render them sweet, nutty, and very agreeable.
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