Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
I found a spinach artichoke dip recipe that was plant-based and gluten-free, so I gave it my own spin. Happily, everyone scooped it up.
I made up a gluten-free muffin recipe! Maple apple oatmeal raisin muffins, based on what I had in the kitchen. So tasty!
The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
Tapioca pudding is a kid favorite at our house. We don’t use dairy, so this recipe is made with coconut milk for a lovely rich and creamy texture.
We used to make this dish with beef and dairy, but I’d say we all enjoy this vegan mushroom stroganoff just as much, if not more. It gets bonus points for not leaving a super heavy feeling in your stomach.
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
You toss some cashews and cheesy sauce ingredients into a blender, boil the pasta and broccoli in the same pot, and mix it all together. Plant-based mac & cheese is a new favorite at our house!
Fudgy in the middle, crispy on the outside, and animal-free. The best vegan brownies, sure to put a smile in your tummy any day of the week!
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.