Blackberry season is my favorite time of year — not only does it mean summer is here, it also means I get to eat blackberries with abandon. This blackberry lemon thyme pie is by far my favorite way to bite into these irresistible berries. Read More
It’s National Dairy Month — or as vegans can call it National Non-Dairy Month — and we’ve got a new milk alternative for you to sip. In addition to soymilk, almond milk, rice milk, and coconut milk, add flaxmilk to the list of delicious non-dairy milks. At only 50 to 60 calories per cup, you can drink your omegas every day. Flaxmilk comes in original and vanilla flavors and can be poured over cereal, added to batters for baked goods, whirred into smoothies, or enjoyed straight from the carton. Here’s a vegan summer smoothie recipe featuring vanilla flaxmilk, cantaloupe, and a generous handful of sunflower seeds. Read More
Cherry, chocolate, and nuts are a tasty trifecta of ingredients for this decadent vegan dessert. Ciao Bella’s Dark Chocolate Sorbet is delicious all on its own, but add juicy ripe cherries and yummy macadamia nuts and you’ve got sweet tooth satisfying bliss. Read More
Sipping orange pekoe with a slice of spicy tea cake is a delicious way to spend the afternoon of a warm, sunny day. This easy vegan cake recipe can also be a tasty addition to a weekend picnic basket. Read More
When the craving for fresh summer peach pie arises but the last thing you want to do is make pie pastry, satisfy your vegan sweet tooth with this easy baked summer peach dessert. Partner it with a scoop of vegan ice cream and you’ve got the perfect finale to a backyard cookout. Read More
A celebrity chef and a father of three, Tyler Florence knows the importance of eating well and fixing meals that the whole family will love to eat. The disappointing selection of tasteless (or terrible tasting) infant and toddler foods on the market led him and his partner Max Mackenzie to launch Sprout, an organic baby food company that offers baby food that really does taste good. Florence’s experience with Sprout and his own children inspired his latest cookbook Start Fresh (Rodale, 2011), a healthy and delicious cookbook featuring 60 recipes for infants, babies, and toddlers. Having an affinity for Mexican-inspired recipes, I fell in love with the Horchata recipe in Florence’s book.
Summer is when fruit is at its ripe juiciest, making fruit salads a winner at every meal. This vegan salad recipe boasts color, natural sweetness, and antioxidant-packed nutrition that kids and adults alike will find hard to resist. Read More
Ann Gentry, owner of the Los Angeles vegan restaurant Real Food Daily, features this Fresh Raspberry Syrup in her newest cookbook Vegan Family Meals: Real Food for Everyone (Andrews McMeel, 2011). Try it with your favorite vegan pancake recipe, swirl it into dairy-free yogurt, or drizzle overtop vegan ice cream. If fresh berries aren’t available, Gentry suggests using frozen raspberries, strawberries, or blueberries. Read More
Need a crowd-pleasing vegan dessert for your summer holidays? Bake a few extra batches of these vegan cookies and keep them in your freezer. For a tasty change, swap out dark chocolate for vegan white chocolate and pecans for the walnuts. Read More
Loaded with berry goodness, these scumptious vegan muffins also deliciously surprise with vegan white chocolate chips. Just in time for Memorial Day and 4th of July celebrations, Red White and Blue Muffins are a tasty vegan breakfast munch or sweet treat for a holiday picnic. Read More
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