Make the most of the end of peach season with these gluten-free, egg-free meatballs. They’re incredibly flavorful, and everything cooks in one saute pan making cleanup a breeze.
These adaptable, just-sweet-enough cookies are perfect for lunches and after-school snacks, and you can get creative with add-ins such as dried fruit, seeds and vegan chocolate candies.
Why should the kids have all the fun? For an extra-special summer treat, blend up some spiked summer slushies and serve them up in these adorable and portable single-serving pouches. Cheers!
This recipe was recently featured on Pittsburgh Earth Day’s website for World Environment Day, and it’s the perfect thing to take to all of your outdoor, warm weather gatherings.
The secret to this creamy, dairy-free sauce? Coconut milk. It imparts the richness of real cream, and with whole crushed garlic cloves, vegan parm and chicken stock, you won’t taste the coconut in the final product. I’d say, “yes!”
I’ve been making this simple, healthful, veggie-packed soup on repeat while asparagus is deliciously crisp and in-season. Get a couple of bunches at the market, plus some other simple ingredients, with a gluten-free baguette on the side, and dinner’s served.
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