This Hummus with Pickled Jalapeños is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies.
This 30-minute vegan burst cherry tomato polenta is bound to become a weeknight staple. Rich cashew cream is woven through hot polenta. Then, the polenta is served generously topped with burst garlic-herb cherry tomatoes.
These vegan sugar cookie bars are sweet, simple, and comforting. Dress them up or down however you see fit. Change up the color of the buttercream, add sprinkles or crushed freeze-dried raspberries, etc.
This simple vegan two lentil Dahl requires only easy-to-find ingredients and little more than a few chops and several stirs to make. It’s the perfect protein-rich meal to prepare on a Sunday and enjoy throughout the week, and it can easily be doubled or even tripled and then frozen.
Did you know that sweet potatoes are just as versatile as they are nutritious? Check out these creative vegan ways to eat sweet potatoes, from a pizza crust to a mousse.
Summer is still going on strong in some parts! Try to stay cool in these final warm summer days with this bowl frozen blend of strawberries, bananas, ginger, and peaches.
Chewy black rice is tossed with grapes, green apple, celery, scallions, raisins, and cilantro before being coated in a creamy curry cashew dressing. The result is savory, sweet, spicy, crunchy, nutty and altogether wonderful.