Make these strawberry-filled vegan pancakes in late spring and early summer, when strawberries are at their best. Perfect for a relaxing Sunday brunch. Serve with some pan-sautéed vegan sausages on the side, if you’d like, and consider adding a few blueberries to the sliced strawberries reserved for garnish. Photos by Rachael Braun. more →
I was a huge fan of milkshakes growing up (who wasn’t??). My all-time favorite ice cream flavor has always been mint chocolate chip, and today, it’s my son’s favorite as well. He never, ever gets anything different, it’s mint chip all.the.time. I thought of combining these two delicious childhood favorites into one leaner, greener dairy-free drink. There’s no artificial color here, the beautiful green color comes from healthy baby spinach. The flavor has the perfect amount of mint, and you can top your milkshake with chocolate chips like I did, or cacao nibs for a bittersweet flavor. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.
I think this juice tastes a little bit like a toasted marshmallow. It’s a mellow combination of nutritious carrots, energizing maca powder, and tasty cashews. Reprinted with permission from Superfood Juices: 100 Delicious, Energizing & Nutrient-Dense Recipes* © 2014 by Julie Morris, Sterling Publishing Co., Inc. Photography by Julie Morris and Oliver Barth.
I think I have had apricots in just about every recipe imaginable. One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead. more →