These dairy free fudgesicles are a household favorite. I used ripe bananas as one of the main fudgesicles ingredients. They create the base for these Vegan Banana Peanut Butter Fudgsicles, and I’m sure you can guess that peanut butter and chocolate show up too. We all know that pureed banana makes an excellent and creamy ice cream. I decided to use its superpower…
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Watermelon is refreshing all by itself, but it’s also great in drinks and this Fresh Herb and Watermelon Gazpacho. It combines watermelon, fresh juicy tomatoes, basil, mint, pepper, and cucumber. Go ahead and make a double batch to have on hand for last minute meals all week long. This soup adds a change of pace from a green or pasta salad….
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There’s nothing better than a quick and easy dinner. Well, except for one that’s rich and delicious too! This Easy Avocado Lemon Basil Pesto is one of my favorites from my book and is one of the easiest of the bunch! Don’t let the specialty basil intimidate you. If you don’t have lemon basil, you can use regular basil. Just…
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This is the time of year that zucchini can be too plentiful. I am using a CSA that I get to pick out what I want. But I have a default box that comes and this week it had lots of zucchini in addition to all the extra I already had in my fridge. My first use-up-the-zucchini mission are these Vegan…
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I have a super fun recipe for you called Straightforward Cashew Lemon Cheezecake. It comes from Jill Nussinow’s newest cookbook, Vegan Under Pressure. If you belong to any of the Facebook Vegan Instant Pot Groups or are a pressure cooker fan, you are already familiar with Jill and her blog, The Veggie Queen. Vegan Under Pressure contains a center spread with…
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