While you can enjoy smoothies all year-round, there is nothing like the warmer weather of Spring that gets us craving these cold beverages! We’ve rounded up some of our favorite smoothie recipes for you to make and enjoy!
Don’t know what to do with your overripe bananas? Well wait a minute, don’t toss them! They’re the best kind of bananas for baking banana nut muffins. These are so simple, you might even be able to bake some in the morning before work!
Makes 1 dozen muffins
3 ½ extra ripe bananas
¼ cup Earth Balance vegetable margarine
1 cup organic cane sugar
½ cup soy or almond milk
2 cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts
Just hear those sleigh bells jingling, ring ting tingling too. Come on, it’s lovely weather. For a sleigh ride together with you. Gingerbread Men are our favorite cookies to make and decorate this season. We tested out this awesome vegan recipe by Post Punk Kitchen and loved it! We made a few little changes—the biggest one being swapping out the molasses for maple syrup, we did this simply because we figured more people have maple syrup on hand than molasses. If you’re a fan of the maple flavor in maple syrup, we really recommend it. If you prefer the dark, rich flavors of molasses in traditional Gingerbread Men, then stick to Post Punk Kitchen’s original recipe. Now turn on those Christmas carols, grab the rolling pin and lets start making Gingerbread Men!
Makes about 16 cookies
1/3 cup canola oil
3/4 cup sugar
1/4 cup maple syrup
1/4 cup plain almond milk
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1 1/2 teaspoons ground ginger
In a large bowl whisk together oil and sugar until well combined. Add maple syrup and almond milk.
Mix the dry ingredients together in a separate bowl. Add the dry ingredients to the wet ingredients until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance.
Preheat the oven to 350 degrees F.
Line your cookie sheets with parchment paper.
Lightly flour a flat surface to roll your dough out. Roll the dough out to a little less than 1/4 inch thick. Cut out the shapes of your cookies and use a spatula to place on the cookie sheet.
Bake for 8-10 minutes.
Remove them from the oven and let them cool on the cookie sheet for 2 mins before moving them to a cooling rack. Wait until they are completely cool before icing.
The ultimate graham cracker pie crust (that can be made vegan too)! Continue reading
How does one have a fully vegan yet traditional Thanksgiving? Easily! With some minor substitutions, you can make almost any traditional holiday dish vegan. Even if you’re not vegan, cooking vegan is a great way for home-cooks to challenge themselves to explore different ingredients. Here’s a round-up of our favorite vegan Thanksgiving recipes along with some vegan cooking tips & tricks:
First thing’s first, what do you serve as a main instead of a turkey?
Orange-Glazed Tofurky Roast
We’re full advocates of #PumpkinEverything for Fall. Move over zucchini bread, it’s all about the pumpkin bread. This pumpkin bread is so moist, flavorful and delicious—your non-vegan friends won’t have a clue it’s vegan. Did we forget to mention it also has the perfect sugary crust? Yup. What are you waiting for? Crank up that oven! Continue reading
Ever bought one of those big bag of clementines and can’t finish the whole thing? A great alternative use for them is juicing. This green juice is the perfect thing to get you going in the morning. The sweetness of the clementines helps cut the bitterness of the kale, and the carrots add even more nutrients! If you don’t have clementines, this recipe tastes just as delicious with oranges. Let’s get juicing! Continue reading
What’s more perfect on a hot summer day than lemonade? How about lemonade cupcakes? These vegan cupcakes are super moist and delicious, your friends won’t even know they’re vegan. They’re also made with simple ingredients that can be found in any pantry. Make these cupcakes for your next summer birthday party, poolside BBQ, bridal shower…or just because! Continue reading
It’s California avocado season, so we have to eat ALL THE AVOCADOS, right?
But seriously, we could eat this avocado roll everyday. The sticky tangy rice brings out umami flavors of the avocado we never knew existed. If you haven’t tried avocado rolls, you should immediately! They’re fun and easy, making them the perfect economical, on-demand fix for your sushi craving. Continue reading
The idea of a sweet dessert smoothie made from avocados may seem a bit strange at first, but it’s delicious – we promise! In fact, most Asian cultures only eat avocados in sweet preparations rather than savoury recipes. The avocado creams perfectly, which gives the shake a texture similar to a reallllyyy smooth frozen yogurt. Continue reading