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This recipe delivers vegan-friendly peanut butter and oatmeal cookies with chocolate chips and walnuts.
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This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching.
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This smooth and creamy carrot and banana smoothie bowl is topped with flaked coconut and goji berries for a quick and easy vegan breakfast.
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Lighten your morning cup of coffee with this delicious non-dairy, gluten-free, vegan creamer made with coconut milk, coconut oil, and almond milk.
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This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.
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This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in an Instant Pot®.
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This delicious roasted eggplant, seasoned with garlic and smoked paprika, is a simple vegan side dish made in a sheet pan in just minutes.
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This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.
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A classic recipe for a gingersnap cookie. Simple and quick to make, this recipe is a great last-minute treat.
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These cookies are wonderful, and good for you too! I prefer to use real butter but margarine can be substituted. Wheat germ can also be substituted for the wheat bran. My two year old loves these and I feel less guilty letting him eat them.
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This cream cheese frosting uses low-fat cream cheese and low-fat margarine for a great carrot cake frosting.
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The versatile and abundant zucchini becomes a noodle in this gluten-free dish.