This dessert could not be simpler to make, or more delicious, and baking it in individual ramekins ups the crisp factor of the cinnamon-oat topping. Serve it warm with a scoop of vegan vanilla bean ice cream or a dollop of vegan whipped cream.
You won’t find any butter or cream in this flavor-packed, creamy puree. With coconut milk in place of cream and fresh, fall squash that softens up right in the slow cooker, this vibrant soup will brighten your table on busy weeknights.
This creamy (but dairy-free) corn chowder is a sunny, flavorful celebration of summertime.
This rustic beauty is baking at its simplest and most delicious: A layer of batter, a layer of frosting and to the table it goes. Fresh summer strawberries stud the batter and bring flavor to the frosting for sweet, warm weather nostalgia in every bite.
With chickpeas for protein, green peas for veggies and coconut milk for healthy fat, this one-(crock)pot meal is fully balanced all on its own.
It’s Nonna’s favorite meal, with two hacks that make it a breeze: the beans automatically soak while they’re freezing and defrosting, and the pasta goes right in at the end, no boiling required.
Filter Recipes by Course
Filter Recipes by Type
