Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.
Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!
Our absolute favorite green smoothie. This one’s sweet and tropical tasting. It’s only green in looks – you can’t taste the kale or spinach at all!
So easy, it doesn’t really need a recipe, but here it is! Strawberries, blueberries, granola, and yogurt (vegan if you prefer), layered up and decorated with star-shaped strawberries. I’m seeing fireworks!
Classic creamy spinach dip with a water chestnut crunch, minus the veggie soup mix. Easy, super full of flavor, and with dairy-free and vegan options.
The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!
This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment’s notice has been a godsend for me lately!
These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness – and ridiculously easy, too!
This easy vegan salad boasts a creamy pea pesto with parsley, mint, pine nuts, and lemon. Perfect for make-ahead lunches and potlucks.
And now for something completely different! I know I usually share recipes here, but today, I thought I’d go beyond the kitchen and share a recent project we completed here in the Kitchen Treaty...
Just because you’re vegan or dairy-free doesn’t mean you can’t enjoy a little bread-o-the-Irish! Whip up this vegan Irish soda bread and never go soda-bread-less on St. Paddy’s Day again.
Hearty, full of flavor, a relatively short list of ingredients, and basically hands-off. That’s what I call the perfect dinner recipe! I love this chickpea curry recipe and I hope you do too.