If you’re a fan of rich flavors and delightful textures, you’re in for a treat! These Vegan Hazelnut Latte Thumbprint Cookies combine the nutty goodness of hazelnuts with the robust undertones of a fresh latte, all nestled into a soft, plant-based cookie.
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Cold days = soups for dinner. This plant-based creamy soup combines cauliflower, red lentils, and sorghum for a nutty and nourishing winter warming meal.
Slow roasted pumpkin with a rosemary prune glaze and buttery, juicy vegan beef crumbles. Easy to make with a few inexpensive ingredients.
Two types of hummus with two types of legumes: the classic chickpea and the not too common cannellini bean. See the recipe for more vegan deliciousness.
A lovely baby greens salad with roasted asparagus, juicy strawberries, and a lemon tahini dressing. Perfect for a frugal June-day lunch.
A true ode to spring, this vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas.
Vegan potato mash with fresh greens and diced sweet onion. The veganized Dutch recipe awaits just one click away.
Vegan chili with yellow squash and other summer vegetables. Quick and budget-friendly recipe. Cumin-scented soup to be served hot or chilled.
This stuffed spaghetti squash recipe is quick, healthy, and budget-friendly, cooked up with just a few plant-based ingredients.