Nectarines and peaches are in season here in Michigan. Serve this easy and fresh crisp with whipped cream, vanilla coconut milk ice cream, or simply as-is, and you’ll have yourself the perfect seasonal dessert. Ingredients: For the filling: 12 nectarines or peaches 1 teaspoon cinnamon 2 tablespoons brown sugar ½ teaspoon powdered ginger ¼ teaspoon… Read More Summer nectarine or peach crisp (vegan)
This delicious and easy-to-make dip combines white beans, peaches, avocados, tomatoes, and onion, creating a marvelous mix of salsa and guacamole flavors. It’s perfect for serving alongside chips, in burritos or tacos, over lettuce, or simply on its own. Prep Time: 15 min. Serves: 6-10 Ingredients: 2 cans white kidney beans 2 avocados, chopped 3… Read More Fresh white bean and peach salsa (vegan)
Coconut oil gives this pie crust the classic rich flavor and flaky texture. Use it for your next pie, and no one will miss the butter. I like to role my crust out thin, but if you want extra to work with or have a pie plate that is larger than 9 inches, use the… Read More Vegan pie crust
Prep time: 20 min. Cook time: 11 min. Makes about 30 cookies So many vegan chocolate chip cookies have a cake-like texture or a strange, bitter flavor lurking behind the sugar. It took some time, but I finally accomplished my goal: making a vegan chocolate chip cookie that has the chewy texture (thanks to… Read More Vegan chocolate chip cookies
Our neighbors down the street have serviceberry trees and have kindly let me pick the berries since I was a little kid. Although I used to eat them all right off the trees, I now have enough self control to bring some berries home to experiment with in the kitchen and share with my family.… Read More Vegan serviceberry or blueberry crisp
I’m doing a slightly different kind of post to celebrate the recent summer solstice. Instead of sharing a precise recipe, I’m sharing an idea (with suggested flavors and ingredients below): take a can of coconut milk, blend with a hand blender to put some air into it, add any flavorings you want, blend some more… Read More Quick coconut milk ice cream (vegan)
These lentils are bursting with the flavors commonly found in taco meat, and the sautéed veggies add even more flavors and freshness to your meal. Serve them together along with your favorite guacamole and salsa on tacos, burritos, greens, rice, or chips. The flavors in the lentil dish will taste even better the next day,… Read More Mexican-style lentils and veggies (vegan)
Homemade guacamole is often the first thing to disappear at a party. It’s also good alongside a meal or simply as a snack at home, and this recipe won’t let you down. With a perfect balance of fresh flavors, this guac has been a hit with everyone who’s tasted it. Prep time: 15 min. Ingredients:… Read More Guacamole
Light, sweet, with just a hint of flavor from its coconut cream base, this whipped cream is perfect for topping cake, ice cream, waffles, berries, or just eating with a spoon. Who knew non-dairy could be so creamy? Prep time: 10 min. or less. Plus, make sure to chill your mixing bowl, beaters, and coconut… Read More Coconut whipped cream (vegan)
I know, hummus is a stereotypical vegan food, but I had to post it because it’s also one of those foods that is so much tastier and healthier (did you know that the second ingredient in store bought hummus is usually canola oil?) when homemade than when store bought. Plus, it is super quick and… Read More Hummus
Bumblebee Cooks 