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Until recently, I never would’ve dreamed of putting mushrooms anywhere near my coffee or hot chocolate, but now I’m putting them in my morning lattes, smoothies, evening hot chocolate, and beyond! Let me show you how easy it is to make 2 delicious mushroom “lattes” at home in just 5 minutes. My fascination with mushroom powders began after listening to this Rich Roll podcast episode with Tero Isokauppila, the founder of Four Sigmatic — a company that’s seeking to educate people on the benefits of medicinal mushrooms and make them accessible to consumers....

Do I need an excuse to make chocolate syrup? I think not, hence the reason I devised a plan to make a simple, homemade, healthier version in just 7 minutes with 5 ingredients in 1 pot. Hooray! This isn’t just any chocolate sauce. It’s naturally sweetened thanks to maple syrup (or stevia), and cocoa butter in place of dark chocolate. The result is a perfectly sweet, slightly creamy, ultra chocolatey sauce that’s so much better than storebought....

This 10-ingredient recipe comes together quickly and easily with foolproof methods. Inspired by our White Bean & Kale Artichoke Dip, we simplified things even more and removed vegan cream cheese as an ingredient, as it can be difficult to find for some and often contains processed soy (an ingredient many try to avoid). The base is instead made of a simple puréed cashew cream seasoned with nutritional yeast, sautéed shallot and garlic, salt, and pepper....

Bonus? It’s easy. Oh, and there’s no meat, cheese, or noodles. Who’s with me?! I was inspired to make this recipe by my love for pasta (obviously). I have a Boozy Red Wine Spaghetti recipe in our 31 Meals eCookbook, and I also have a tempeh meatball recipe that you all love! I was originally going to combine the two. However, I decided to switch things up and use my favorite plant-based protein of late – chickpeas!...

Pair with pasta or toasted crusty bread for a satisfying meal that will WOW. Let’s make it happen! This EASY, flavorful recipe starts with a base of sautéed shallot, cherry tomatoes, garlic, red pepper flakes, and sea salt. The mixture cooks down with white wine for flavor and the tomatoes burst open, becoming saucy and sweet. Next, we add white beans for protein and fiber (15 grams protein + 11 grams fiber per serving) and continue cooking so the beans soak up the flavors of the sauce....

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper. It’s magical! Zingy, savory, salty, and naturally sweet. Perfection! The marriage of these flavors is next level. Plus, just 25 minutes required. Let us show you how it’s done! How to Make This Summer Salad This salad is filled with fresh, crunchy, seasonal produce including corn, zucchini, red bell pepper, green beans, and radishes....

Aloo Tikki (Potato Cutlets) Aloo Tikki, also called Potato Cutlets, are one of those traditional snacks I’m forever amazed by. They’re simple, yet so clever in their flavor profile. Cooling fresh herbs balance the bold, pungent spices, while onions and green chili provide texture to the roughly mashed potatoes. My recipe goes a step further, adding even more contrast with an optional crispy breadcrumb coating. Enter your email below and get it sent straight to your inbox....

I am so incredibly smitten with dates. Have you tried them? I love how they’ve replaced my need for brown sugar in oatmeal. They’re sticky, sweet, and so satisfying. Cut up into steamy oats and they add the perfect amount of sweetness my sugar-loving palate needs. The apple pie version actually came about by accident. I’d grown quite fond of making a berry compote version but ran out of berries....

May I offer up the perfect, last-minute side dish for your holiday table? I present this simple delicata squash bake that’s naturally sweet and bursting with color and flavor. And because I know you’re busy, this recipe takes just 30 minutes from start to finish. Let’s do this! Funny story: I thought I hated delicata squash (before I ever tried it). I’d walk through the grocery store, eyeing these mystifying, skinny little devils with confusion and anger....

Made with wholesome almond flour and nutty coconut sugar, it’s gluten-free and plant-based, yet full of flavor. It’s perfect for afternoon tea, an indulgent breakfast or brunch, or as a snack or dessert. All it takes is simple ingredients and 1 mixing bowl. Let us show you how it’s done! Origins of Coffee Cake While the name “coffee cake” might make you think it contains coffee, that’s not usually the case....

It’s so challenging and tiring and I constantly have to manage my expectations before we ever get there. And especially when we arrive (like when we show up in Croatia and it’s cold and windy and loud) and I get sick. That sounded negative. But no, it’s honesty. If you haven’t noticed, even though traveling is hard sometimes, we still love it, travel often, and we’re thankful for the opportunity to do so....

However, I recognize the merit in cooking your own beans from scratch. For starters, a lot of canned products are heavy in salt and often contain preservatives and other additives (such as BPA) that aren’t so great for you in large quantities. Not to mention, cooking your own beans is considerably cheaper, making it far more cost effective than buying canned. Plus, these pinto beans are seriously simple (just 10 ingredients and 1 pot required)....

Our inspired version is easy to make, requiring just 1 pot and 10 simple ingredients, and it’s ready in less than 1 hour. Let us show you how it’s done! What is Ratatouille? But first, what is ratatouille and where did it come from? Ratatouille is a stewed vegetable dish that originated in Nice, France. It’s commonly made with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs. And while dishes called “ratatouille” date back to the 18th century, a dish resembling the ingredients mentioned above didn’t make it into cookbooks until around 1930....

You literally just scoop ripe, juicy watermelon into a blender, blend, and serve! Now, there are a few tricks to the trade, which we’ll be sharing in this post. So without further ado, let us show you how it’s done! How to Make Watermelon Juice It’s really as simple as adding to a blender and blending it up! But there are a few tricks to learn to ensure success every time:...

❤️ Why I Love This Eggless Pancakes Recipe It requires only 6 ingredients (that includes salt and water). The eggless pancakes batter comes together in just 5 minutes. This makes the perfect family weekend breakfast just like these eggless waffles. You can involve your kids and make memories. This is the basic recipe, you can customize with mix-ins and add-ons as per your preference. See the ideas below in the notes....

❤️ You’ll Love This Eggless Pecan Pie Without the eggs: This egg-free pecan pie maintains its classic texture and taste, making it quick and easy with everyday ingredients. Buttery, flaky pie crust. The right amount of natural sweetness from maple syrup. Rich, caramel-like, gooey filling with nutty, crunchy bites of pecans. Whether you’re catering to dietary preferences or simply curious to try a new version, this pie will surely be a crowd-pleaser....

This falafel bowl is healthy, filling and full of protein with an option of swapping or adding your choice of veggies, so you can make this bowl any way you like. ❤️ About This Falafel Salad Bowl This falafel salad bowl makes a delicious vegetarian (+vegan) meal. Meal prep friendly with make-ahead option: You can make falafels and tahini sauce ahead of time and store them in the fridge. Versatile: swap out the salad veggie ingredients for what you have in the fridge or what you like....

This version uses sweet potato instead of carrots, swaps the red cabbage for extra green beans, and includes an optional egg. Oh, and we kicked things up a notch with a spicy version of the peanut sauce. Let’s do this! Origin of Gado Gado Gado gado is a salad that’s believed to have originated in Jakarta, Indonesia in the 16th century. It’s typically made with vegetables, protein (such as egg, tempeh, and/or tofu), a nutty sauce, and sometimes rice or rice crackers....

My ingredients are simple: Peanut butter, banana, coconut oil, agave nectar, almonds, and flaxseed. To keep them gluten-free, I opted for GF oats, oat flour, and almond meal. And what kind of cookie would they be without chocolate chips? That’s what I said… These cookies have some of the heartiest ingredients I know and love, making them more like a healthy snack than a true cookie. But I’m really not much of a butter-and-brown-sugar type of cookie girl anyway, so these suited my fancy much more....

This bowl is inspired by my Vegan Tzatziki and both my Sweet Potato Chickpea Buddha Bowl and Chickpea Quinoa Buddha Bowl. I wanted to create a Greek- and Mediterranean-Inspired bowl, and this version did the trick. Plus, it’s easy, requiring just 10 ingredients and 30 minutes to make! The base is my 6-Ingredient Tabbouleh salad, fresh vegetables, and a healthy serving of tzatziki. Then comes a generous helping of my crispy baked chickpeas, which are seasoned to perfection with my Middle Eastern-inspired DIY Shawarma Spice Blend!...