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.
Hear me out: Mississippi Pot Roast is the perfect summer meal. It requires zero chopping, cooks all day while you’re doing fun summer things, and is even better as lunch leftovers on day two. Make your own ranch mixture with ingredients you probably already have, set that timer for 8-10 hours and head out into the sunshine!
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!”
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