Brunch

Spring is on its way and this Lemon Blueberry Yogurt Loaf is a great way to welcome it! Dairy-free, soy-free, and totally vegan. I first made this loaf last year …

Delicious, breakfast muffins made with Summer-y nectarines, and buttery oat crisp topping! Vegan, soy-free

If you like a dessert that’s “not too sweet” you will LOVE these Berries & Cream Puff Pastry Bites. With a filling akin to a sweetened mascarpone and a super-flaky …

Peas thrive in Springtime so let’s use them in a savory, protein-rich frittata, along with potatoes, shallots and fresh herbs. Gluten-free, nut-free, soy-free.

These vegan sourdough discard pancakes are so fluffy, thick, and perfect when topped with caramelized, roasted peaches.

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?

If you’re looking for a great recipe to use up some of your sourdough discard, look no further! These vegan, sourdough banana muffins only need one bowl and a muffin …