Strawberry-Watermelon Shortcake
This twist on a traditional strawberry shortcake – made with sweet cake or biscuits – adds our favorite ingredient – watermelon! Easily save time...
Heirloom Tomato Carpaccio
INGREDIENTS:
3 whole Heirloom tomatoes,
cored and thinly sliced
Kosher salt and freshly ground pepper, to taste
450g buffalo mozzarella,
sliced thinly
½ cup arugula
balsamic...
Green Spirit
The magical combination of gin and cucumber will be sure to make this your go-to refreshing summer cocktail. Plus, the citronella featured in Four...
Coconut Cream Berry Tart: Vegan!
This week's recipe comes from Carmen Reddy. Carmen Reddy is a Private Chef and Caterer from Houston, Texas.
Carmen: When I was asked if I...
The Mini Choco-Spicy Peanut Butter Bites
Ingredients
1/4 cup dry roasted peanuts1/4 cup unsweetened toasted coconut1/4 cup + 2 tbsp Manba Creamy Spicy Peanut Butter1/2 cup Medjool dates100g dark chocolate, chopped
Steps
Line...
Monday vegan meal plan
Picked and tried by our editorial team your Monday easy to make amazing vegan recipes
Don't forget to share your comments and ideas with us...
Rainbow Veggie Protein Pinwheels
Yield: 6 Servings
Julienned vegetables are laid across a bed of hummus and crumbledtempeh, and then all are wrapped up in the perfect holder: a...
Tuesday Vegan Meal plan
Calories 516
Serving: 2
Minutes: 25
Coconut Banana Steel-Cut Oats
Ingredients:
2/3 cup Organic Coconut Milk (canned)
2/3 cup Water
1/2 cup Steel Cut Oats (uncooked)
1 Banana (very ripe)
1/4 cup Pecans...
Blueberry Tofu Pancakes
Yield: 4 Servings
There’s nothing wrong with treating yourself to a little bit of somethingsweet in the morning, especially when it’s going over pancakes packed...
Lentil Balls in Sweet and Spicy Red Sauce
SAUCE YIELD: 6 SERVINGS
A crispy lentil beanball gets mixed into a tangy tomato sauce for this appetizer. Make sure to have napkins and...