Typically we think of gazpacho as zesty tomato soup. But swapping out tomatoes for beets adds an earthy sweetness that preserves the tang but cuts the acidity a little. Top it with dill, diced cucumber, and avocado, and enjoy this chilled bowl of refreshing fuschia soup on a hot summer day.
Yep, we said “cheese.” While steering clear of dairy, this soup combines creamy potato, carrot, apple cider vinegar, and dill to create the sensation of slurping up a rich and buttery cheese-filled bowl.
It’s a little-known fact that carrots, cauliflower, and sweet potato all (naturally) come in purple. This warm, earthy soup fills you up with the flavors of your favorite root and cruciferous veggies. Plus, it’s pretty fun to slurp down something so… purple.
Plant-based chocolate chip cookies that don't involve any time in the oven? Sign us up! These doughy balls of goodness feature a base of shredded coconut, nut butter, maple syrup and coconut flour. For an oatmeal raisin cookie alternative, swap the chocolate chips for rolled oats, raisins and cinnamon.
Win over your non-vegan friends with this decadent, dreamy frozen cake. Coconut milk ice cream, chocolate and vanilla sandwich cookies, and a homemade chocolate shell come together perfectly for a heavenly vegan dessert.
You don’t need eggs and butter to make this kitchen classic. Featuring ingredients like spelt flour, flax and chocolate chips, this banana bread is a suitable (and super tasty!) breakfast or dessert option.
Don’t just rely on a recipe to tell you what to add to your recipes. I love to have smoked paprika, garlic powder, cinnamon, turmeric, dill, ginger, nutmeg, caraway seeds, and allspice on hand most of the time. I also grow fresh herbs like basil, oregano, sage, and parsley. I add spices like rosemary and sage to roasted potatoes. It makes such a difference.
We always have beans on hand. Always. We keep them dried and canned. We use canned beans most of the time, but I also like having the dried variety around.
Try making a minestrone without tomatoes. It just doesn’t work. It may sound crazy, but even adding a can of stewed tomatoes to a vegetable soup gives it a sort of buttery flavor. We keep stewed, diced, and sun-dried tomatoes around all the time. And we even make sure to have tomato sauces and pastes on hand as well.