This plant-based, instant pot recipe of Dump & Bake Spinach Rice and Chickpeas makes for an incredibly easy and flavorful weeknight dinner.
These plant-based, chocolate-dipped, peanut butter protein truffles only require 7 ingredients and 20 minutes of your time! They’re the perfect treat to keep in your fridge for a satiating snack.
Not only is this Blackberry Lavender Lemonade stunning, it’s a delicious and refreshing way to use blackberries!
This peach cherry cobbler is quintessentially summer, and will end up being a dessert that you make again and again.
Your favorite brunch beverage, but made into an ultra-refreshing summer treat! These Peach Bellini Pops are great for enjoying pool-side.
This simple, bubbly, Rosé Sangria is the perfect beverage to enjoy on sunny, Spring days! Citrusy, bubbly, and with a bounty of berries, there’s plenty to love about this cocktail.
The quintessential pairing of strawberry and rhubarb is the epitome of Spring, so why not use it as a filling in a delicious, vegan coffee cake?
This unconventional pesto is peppery, fresh, and can be used in many ways! Plus, it’s nut and dairy-free, so great for friends with allergies, as well.
These totally vegan and nut-free lemon bars are a DREAM! Thick, custard-y filling, buttery crust, bright citrus flavor; need I say more?