Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors.Â This Late Summer Fruit Salad recipe adds an Agave-Mint Dressing to make the fruity flavors really pop! Continue Reading…
Maca powder, which has so many notable health benefits, has a caramel-y flavor that blends well into smoothies of all sorts. In this Strawberry-Vanilla Maca Smoothie recipe, maca powder teams well with the strawberry, banana, and vanilla flavors. If youâ€™re new to maca, use the lesser quantity; if youâ€™ve been using it for a while, allow for 2 teaspoons per serving. This makes about two 12-ounce servings. Photos by Ollzha.
I was a huge fan of milkshakes growing up. (Who wasnâ€™t?) My all-time favorite ice cream flavor has always been mint chocolate chip, and today, itâ€™s my sonâ€™s favorite as well. I thought of combining these two delicious childhood favorites into one leaner, greener dairy-free drink. No artificial color hereâ€”the beautiful green color of this Coconut Mint Chip Shake comes from healthy baby spinach! This milkshake’s flavor has the perfect amount of mint, and you can top your shake with chocolate chips like I did, or cacao nibs for a bittersweetÂ flavor. Recipe makes 1 large or 2 smaller servings.
Recipe and photos contributed by Sophia Zergiotis ofÂ Love and Lentils.Â Â
Even though thereâ€™s no real cookie dough in this smoothie, it sure tastes like it! Caramel-like dates, rich and nutty pecans, and cacoa nibs with their hint of chocolate blend perfectly with lucuma powderâ€”which has a natural â€œcookie dough-likeâ€ flavorâ€”making this smoothie recipe all kinds of fabulous.Â Reprinted with permission fromÂ Superfood SmoothiesÂ *Â Â© 2013 by Julie Morris, Sterling Publishing Co. Photography by Julie Morris.
This delicious gluten-free apple pie is perfect for winter holiday fare. And because this recipe is so easy to make, itâ€™s a nice way to lighten your load when youâ€™ll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit thatâ€™s in season and pairing it with whatever dried fruit seems appealing. Contributed by Leslie Cerier, fromÂ Gluten-Free Recipes for the Conscious Cook.* Continue Reading…
This Ginger, Pear, and Spinach Shake recipe is sweet with a surprising kick (and lots of nutrients!) to help you power up for the day. You can substitute 1 cup of freshly squeezed orange juice for some of the water in the recipe or throw in a handful of cashews for more texture and protein. Try chilling this ginger-pear shake in the refrigerator for 20 minutes before serving if you want a more cooling effect. Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.* Continue Reading…
Typically in raw circles, expressions like â€œpower foodâ€ refer to Himalayan berries, maca powder, and deep sea algae. What I mean by it is pretty simple: foods that are nutrient dense, easy to assimilate, and that give a boost of energy and focus. In this recipe, dark leafy greens, hemp, chia, and fruit add up toÂ a killer morning smoothie.Â Contributed by Gena Hamshaw, fromÂ Choosing Raw. Photos by Hannah Kaminsky.
This Pulled Jackfruit Sandwich is so easy it can be ready in under 1 hour. Â Here is a vegan recipe that even carnivores will love!
- 2 cups shredded cabbage or finely chopped cabbage
- 3 tbsp vegan mayonnaise
- 2 tbsp white vinegar
- 1 tbsp sugar
- salt and pepper, to taste
- 1 can young jackfruit
- 1 small onion, finely chopped
- 1 tbsp canola oil
- 1 tsp garlic powder
- Â¼ cup BBQ Sauce, store-bought
- salt and pepper, to taste
- 4 hamburger buns
- Mix all slaw ingredients in a bowl and reserve in the refrigerator.
- Drain and rinse the pieces of young jackfruit,.
- Fray the jackfruit pieces to form filaments. Chop the jackfruit hearts finely.
- Cook the onion in a little oil until browned. Add the garlic powder and stir.
- Add the jackfruit and BBQ sauce. Cook for another 30 minutes over medium heat, stirring frequently.
- Heat the hamburger buns to your preference, then assemble the burgers
Two or three crisp apples or firm pears plus vegan chocolate chips add up to a seriously good dessert recipe. And if you have a few dates on hand (and a machine to blend them up) you can make a caramel-y sauce to dip them into, though this is entirely optional.
These fruity popsicles are a delicious mix of kiwi, apple, and fresh mintâ€”a perfect recipe to make ahead for hot summer days!
- ¼ cup maple syrup
- Â½ cup water
- 12 mint leaves, crushed
- 1 cups raw apple juice
- 3 large ripe kiwis, peeled
- Put the water with the mint and maple syrup in a saucepan over medium heat.
- Remove mint syrup from heat and let stand for 15 minutes.
- Meanwhile, place the apple juice and kiwi fruit in a blender. Grind to obtain a smooth puree.
- When the brewing time is over, add ¾ cup mint syrup and stir well.
- Place the mixture in popsicle molds and freeze for at least 6 hours.
Green smoothies are a great way to get a bold dose of veggies, fiber, and nutrients in a healthy, convenient, lowâ€calorie way. This recipe adds chia seeds for a nutritional boost.
Recipe and photo fromÂ Chia: The Complete Guide to the Ultimate Superfood*Â by Wayne Coates, PhD. Continue Reading…
These Tofu and Mango Vegan Tacos are colorful, delicious, and perfect for summer! Follow this recipe and you’ll wow meat eaters and non-meat eaters alike.
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp chili powder
- 1 block firm tofu, cut in small cubes
- 1 tbsp olive oil
- 1 small mango, chopped
- 1 green pepper, chopped
- 1 tomato
- 8 corn tortillas
- ½ cup red cabbage, grated
- 2 tbsp coriander leaves
- 2 limes
- Mix the spices together in a bowl.
- Coat the tofu with the spice mixture. Reserve in the fridge for 15 minutes.
- Preheat the oven to 400Â°F.
- Place the tofu on a baking sheet lined with parchment paper. Sprinkle with olive oil. Bake for 10 to 12 minutes.
- Meanwhile, cut the mango, peppers and tomato into cubes.
- Remove the tofu from the oven.
- Garnish tortillas with red cabbage, tofu, mango, pepper, tomato, and coriander leaves.
- Serve with lime wedges.
This refreshing Frozen Mixed Berry Fizz drink is best with fresh berries in season. A bit of carbonationin the recipe gives this drink a nice sparkle. Continue Reading…
Apples and cinnamon folded into vegan pancakesâ€”what can you say but “Yum”? This recipe makes a lovely weekend breakfast or brunch, especially in the fall, when apples are abundant. Photos by Evan Atlas.
These Vegan Blackberry Cookies are extra soft, thanks to the coconut milk. The marriage of the blackberries and orange flavors in this recipe is to die for. For this recipeÂ I used fresh blackberries and would not recommend using frozen one as they might soak the cookies.
- ½ cup vegan butter or margarine
- ⅔ cup sugar
- ⅓ cup brown sugar
- ¼ cup coconut milk
- 1 flax egg (2 tbsp ground flax seeds mixed with 3 tbsp water)
- ½ tsp vanilla extract
- zest of 2 oranges
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup fresh blackberries
- ½ cup powdered sugar
- 2 tbsp coconut milk
- Preheat the oven to 375Â°F.
- In a bowl, combine butter, orange zest, sugar, and brown sugar with an electric mixer until smooth and creamy.
- Add vanilla extract and flax egg. Beat well.
- Sieve together flour, baking powder, baking soda, and salt. Add to wet mixture, alternating with the coconut milk, and mix well.
- Gently stir in the blackberries, being careful not to crush them.
- Refrigerate the dough for 2 hours.
- Make balls the size of a golf ball, and place them on cookie sheets lined with silicone mats.
- Bake in the top of the oven, 12 to 15 minutes.
- Let cookies stand 5 minutes on the cookie sheet before placing on a rack. Let them cool completely. During that time mix powdered sugar and coconut milk in a bowl.
- Pour the frosting over the top of the cookies with a spoon.
Tofu has never been so easy to love! In this Raspberry and Tofu Smoothies recipe, tofu is combined with plant milk and raspberries, creating vibrant color and flavor.
- 2 cups frozen raspberries
- 1 banana
- ½ cup soft tofu
- ¾ cup plant base milk
- Add all the ingredients to a blender and mix well till combined.
When fresh berries are in season, there’s nothing better to serve over cakes, pies, or nondairy ice cream than this Fresh Mixed Berry Sauce. This recipe one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Photos by Hannah Kaminsky.Â Continue Reading…
This simple and pretty combination of winter fruits â€” pears, apples, oranges, and pineapple, spiced with crystallized ginger â€” is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies.Â Recipe adapted fromÂ Vegan Holiday Kitchen.Â Photos by Susan Voisin.
The taste of the Chia Seeds is neutralâ€”no particular tasteâ€”which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia puddingâ€”very interesting for breakfast or a snack.Â Itâ€™s a raw and healthy recipe with a touch of the season from the apples and cinnamon.
- 1 cup of coconut milk
- 5 tablespoons chia seeds
- 1 cup apples, diced
- Juice and grated rind of a lemon
- 1 tablespoon agave syrup
- 1 teaspoon cinnamon
- The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container.
- Cover the container and store in the refrigerator.
- The next day, peel and cut apples into small cubes.
- Cook the apples with Â¼ cup water for 10 minutes, until you obtain a sauce.
- Add chia-coconut milk preparation to a small container.
- Place the apples sauce on top of the mixture.
- Sprinkle with cinnamon and grated lemon zest.