Spiralized Zucchini Noodles with Tomatoes, White Beans and Pumpkin Seed Pesto
Featuring a pesto made with pumpkin seeds, this is the perfect dish to make in early fall when zucchini is still plentiful.
Featuring a pesto made with pumpkin seeds, this is the perfect dish to make in early fall when zucchini is still plentiful.
Turn summer squash into liquid gold with this easy, savory, dairy-free bisque recipe. The secret? Full-fat coconut milk in place of heavy cream.
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.
If you can chop vegetables, you can make this super simple but very comforting stew, featuring spring vegetables and hearty white beans.
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. Swoon-worthy!
Happy St. Patrick’s Day! Anyone who’s served this dairy-free version of traditional Irish Colcannon will surely feel lucky today (and any day).
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