Vegan Watermelon ‘Pizza’ Dessert
A fun twist on your standard pizza that will please and awe just about everyone. Inspired by thecookiewriter.com
Vegan Strawberry Cheesecake
Creamy vegan strawberry cheesecake with no baking and no cashews! It’s the best strawberry dessert you can ask for! Inspired by rainbownourishments.com
Vegan Strawberry Cheesecake is a no bake, nut free, date free, creamy and mousse-like perfect for Summer days, Valentine’s Day or when you’re craving strawberries!
Raspberries with Hibiscus Infusion
It’s a bright, tart dessert with a nice floral touch that’s just perfect for summer! And the best part is, its completely vegan! Get into a Parisian state of mind, and bon Appetit! Inspired by veggiebuzz.com
Vegan Coconut Date Balls
Easy, healthy no bake coconut date balls that are plant-based, vegan and good for you. A mix of sweet dried dates, organic coconut, a pretty roasted beet for color and a touch of exotic vanilla extract. No oil and no condensed milk necessary. Inspired by veggiesociety.com
Simple Green Bean Salad
This Simple Green Bean Salad recipe showcases fresh seasonal vegetables. It’s perfect to make as a side dish for a barbecue night. Inspired by vegkitchen.com
Summer Fruit Salad with Peach Dressing
Light and healthy summer fruit salad served with a ripe peach dressing that is ready in five minutes or less! Inspired by jessicagavin.com
Quick and Easy Fresh Corn Salad
You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is! Inspired by vegkitchen.com
Heirloom Tomato Salad with Pistachios
Top with peaches, strawberries, blueberries, pecans, and vegan ricotta. Serve with peach salad dressing on the side. If you’re mixing the salad before serving, you may not need all of the dressing. Add the desired amount to coat the greens.
Beet, Lemon and Walnut Salad
Acid in a salad is crucial: It makes the greens and vegetables in any salad sing, and it cuts through creamy, earthy, or fatty components beautifully. Beyond the juice or vinegar in your vinaigrette, you can add acid with sliced tart apples, orange segments, or pickles. Once macerated to remove their powerful pucker, lemon segments are a beautiful addition to an earthy beet salad. The bits of pulp burst on the tongue with each bite, so you only need to drizzle with a little oil. Use the remaining lemon juice for your next vinaigrette or add to lemonade. Inspired by cookinglight.com
Dal Makhani
Dal makhani is a traditional Indian dish originating from the Punjab region (in North India). It is a hearty dish made from lentils and kidney beans. Traditionally it is made with butter and cream, but to make this dish vegan these ingredients are substituted with coconut milk and coconut oil.
Incredible Dal Makhani that has been prepared in the Instant Pot gives you sensational flavors in every bite. Hearty lentils, kidney beans, fresh spinach, and spices summon you to eat more and more of this healthy and decadent dish.
Skip the restaurant and make this flavorful Dal Makhani at home instead. You can get even better flavors because cooking it in a pressure cooker allows all the seasonings and spices to marry together, and it speeds up the cooking time for those dry beans & lentils!
I love the flavors and textures of homemade Dal Makhani. The key is to use lots of warm spices and full-fat coconut milk. It will result in a creamy dish that you just can’t beat with anything else. Inspired by pickyeaterblog.com.
