A recent trip to South America enabled me to meet the only (!!!!) other Colombian…
A creamy, sweet and savory, totally vegan apple and butternut squash soup.
Dig into a cozy, savory mushroom lentil pot pie for a delicious fall treat without any meat
They’re vegan, gluten free and totally stunning. These delicious raw beet ravioli are filled with a super creamy cashew cheese and paired with a red Beaujolais wine. A perfectly elegant fall meal.
Tossed in a creamy, but still vegan cashew sauce, this lemon pepper pasta is surprisingly rich, with lots of garlic.
Almond milk and cacao powder create a delicious dessert-like drink that is filling enough for a breakfast on the go.
The secret to smooth, silky and deceivingly cream dairy-free broccoli soup is potatoes. Throw this hearty recipe in your slow cooker and get ready for a delicious bowl.
Made with all the same spices and San Marzano tomatoes, this vegan bolognese is hardly lacking in flavor.
A creamy, rich chocolate mousse pie is hiding a green secret. You can’t taste the avocados but along with coconut cream, they add a heavenly texture to this dessert.
Without eggs or dairy, these vegan brownies are loaded with almond flavor and fudge-y goodness.
Made with creamy coconut milk, this vegan berry mousse cake sits atop a nutty chocolate crust for a delightfully cool bite that screams of spring.
Bulk up a hearty, vegan winter soup with nutritious potatoes and warm the soul with comforting spice.
Make this vegan soup with cashews or walnuts a day before to let the flavors meld and intensify for a truly rich spoonful.
These glazed halva donuts have delicious tahini flavors and a dash of cardamom, plus they are vegan, but you wouldn’t even know it.
Without diary or eggs, a roasted banana ice cream has big flavor from coconut milk, cinnamon and nuts.
A salty pretzel crust is filled with a rich chocolate and peanut butter filling brought together by creamy coconut milk. A dessert dream that is easy to make, but hard to wait for as it sets.
A vegan pudding is as rich as a ganache and made creamy with cashews and nutty almond butter. A chocolatey delight.
As good as a basic pancake recipe, this formula uses apple sauce instead of eggs and a nut or soy milk to create a giant stack of fluffy vegan pancakes.
This dairy free treat is a perfectly creamy representation of summer corn sweetened with maple syrup.
It may be easy to find vegan dark chocolate and even marshmallows, but the trick is making the perfect homemade graham cracker. Try this fool-proof recipe.
Packed with protein, this summery hearts of palm is a great lunch to pack on the go or a festive side at dinner.
Vegan popsicles using whipped bananas and almond milk are an easy, cool treat to make. Plus, it is so easy to experiment with different toppings.
With just three simple ingredients, you can create a rich, but dairy-free, chocolate sorbet that is sure to cool you down and satisfy your cocoa cravings.
A delicious, seasonal crumble with tons of great flavor so you won’t even miss the traditional butter.
A simple vinaigrette spice with Dijon mustard and made creamy with tahini can make any salad or dish special. Get creative with mustard.
This dairy-free dessert is delicious served as a parfait or can even be used as a creamy pie filling.
A vegan Italian menu on the grill is possible. Veggie kebabs, grilled pizza, salad, and olive oil-strawberry cake with balsamic makes a mouth-watering meal.
A rich smoothie made with almond milk and a blend of satisfying spices that are perfect to comfort or refresh whether spring has arrived for you yet or not.
This recipe is sweet and salty, but with a new twist of cabbage to add great crunch.
Coconut roasted veggies, crispy tofu and a delicious and avocado cream – it can´t get any better.
It’s time to turn the oven on again with roasted cauliflower. This easy curried vegan cauliflower soup uses coconut milk to get its smooth, creamy texture.
Super easy and flavorful, this vegan recipe brings tempeh to the next level. Be sure to use quality, not bitter tempeh and enjoy the spiced twist of quinoa.
Chef David Haick presents his favorite go-to vegan salad drizzled with dill vinaigrette and spiced up with arugula and radishes.
