This vegan apple crumble is a cozy fall dessert that also happens to be gluten free. It’s perfectly delicious on its own but even better topped with a scoop of vegan vanilla ice cream for an extra special treat.
I’ve been craving fall flavours lately, hence these paleo apple muffins. They’re spiced with cinnamon, nutmeg, and vanilla and are heavy on the apples (as any good apple muffin should be, in my opinion).
This vegan sweet potato casserole is the perfect side dish when you’re craving something warm, cozy and substantial. You can (and should!) serve this dish year round, but I think it would work particularly well as a vegan side dish at a Thanksgiving or Christmas dinner.
These savory muffins are perfect for those times when you want the convenience and portability of a muffin, but aren’t in the mood for something sweet. They’re flavoured with rosemary, garlic and Parmesan cheese so they’re packed full of delicious savory flavour.
This berry crisp recipe is made without oats, which technically makes it a berry crumble. A quick google search has taught me that crisps generally contain oats while crumbles usually don’t. But despite the fact that this berry crisp doesn’t contain any oats, it will still be referred to as a crisp in this blog post because that sounds nicer, fresher, and more hopeful. Do not ask me what a cobbler is.
Baked asparagus is an easy and healthy side dish that I’ll be cooking regularly during asparagus season. My recipe for oven roasted asparagus is simple, quick and requires just a few pantry staples and some fresh asparagus.
This no churn chocolate peanut butter ice cream is a delicious and healthier version of the classic. It’s sweetened with raw honey and made with milk, cocoa powder and natural peanut butter. Plus it has just the right amount of salt to give this frozen treat a nice balance of sweet and salty.
This vegan green goddess dressing really is aptly named (it’s very green and tastes like food of the gods). It’s deliciously herbaceous from the fresh basil, tarragon, parsley and chives. It’s rich and creamy from the avocado, and it’s refreshingly zingy from the fresh lemon juice. And I love that it can be used interchangeably as a dressing, dip or sauce.
This baby kale salad with sweet balsamic vinaigrette is an easy and delicious way to get your greens in. It’s perfect for entertaining or as a side salad on a busy weeknight, since it’s so quick and easy to throw together. The sweet balsamic vinaigrette has just the right balance of sweet, tangy, and savoury.