You can indulge guilt-free with these healthy plant-based carrot cupcakes. Step back in time and enjoy this 1970s classic, updated with wholesome ingredients. They’re packed with fresh carrots, nuts, warming spices, and gluten-free flours. Perfectly moist and topped with a creamy date-cashew frosting, these cupcakes are a delicious treat.
Read MoreFinally a healthy plant-based pumpkin pie that tastes “right.” With no eggs, evaporated milk, oil, sugar, flour, or salt, this pie gives you the custardy goodness of pumpkin pie without the downsides. Serve it with my vegan whipped cream for the consummate Thanksgiving dessert.
Read MoreThis soup has a simple, deep flavor—the red wine vinegar at the end is the key. You can always load up on garnishes to dress it up if you’re feeling fancy.
Read MoreRoasting without oil sounds impossible when you first hear about it. But I love the way the light coating of tahini, water, and spices complements the cauliflower’s flavor.
Read MoreThis non-dairy crema made with cashews is the perfect substitute for both sour cream and cheese in many Mexican dishes like tacos, tostadas, nachos, and dips.
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