Recipe for Maple Pumpkin Pie
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
Pumpkin pie is the perfect plant-based dessert: full of nutrition, easy to make, and delicious to eat when paired with a great pie crust.
The mango's tart/sweet flavor goes well with ripe berries and a quick spin in the blender.
Cauliflower is a mild, slightly sweet, cruciferous vegetable that is naturally high in fiber and B vitamins. Becoming famous in its own right, it can stand up tall next to the dark, leafy greens. I...
Prepare, chill and enjoy creamy vegan chocolate pudding. Full of plant protein and natural sweetness, it’s sure to satisfy your chocolate cravings.
This chocolate/carob pudding is rich and creamy, plus it’s quick and easy to make.
Combined with slightly spicy pineapple salsa, the grains serve as a tangy and sweet base for baked salmon accented by dark maple syrup and mustard.
This fresh salsa makes a delicious dip for whole wheat pita chips, baked tortilla chips, bread sticks, or crudités.
Cooked until the savory flavors of cranberry, orange and sweet apricot marmalade are soaked into every chewy little grain.
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.
Certainly not the boring mash we’ve grown accustomed to, this side is easy enough to become a regular favorite, with abundant flavor to sit alongside a special roast or spicy dish.
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