This easy cocoa banana peanut butter smoothie tastes as rich as a milkshake (a vegan milkshake, that is) and will keep you full and satisfied for hours. Delicious as a breakfast smoothie, it’s yummy enough to serve as dessert.
Use your favorite kind of plant-based milk (oat, cashew, almond, hemp, etc.) and sweeten to your liking with maple syrup or agave nectar.
Here’s a delicious twist on traditional gazpacho. Corn and yellow tomato gazpacho combines two midsummer vegetables at the peak of their flavor to create a refreshing cold soup with a beautiful golden hue.
A sauté of onion and garlic adds to the depth of flavor of this soup. Once chilled, the velvety-textured puree of corn and golden cherry tomatoes is embellished with with a topping of reserved corn and tomatoes, plus fresh herbs and optional jalapeño.
Here are several naturally plant-based easy ways to use garlic scapes to take full advantage of their brief season. Garlic scapes (sometimes called garlic spears) are among the earliest of spring produce to appear in home gardens and farmers markets. The long, curled shoots are remarkably tasty and best used simply to highlight their unique qualities.
Scapes are quite versatile and simple to use. One of the most popular ways to use them is in deeply flavorful pesto. You can pickle and preserve them in several ways; they’re fantastic in stir-fries and prepared on the grill.
Flavored with an orange-infused sesame-ginger dressing, this bean-thread noodle salad is a perfect accompaniment to your favorite tofu or tempeh dish. Perfect for warm weather, this dish is more about the vegetables than the noodles.
Minimally cooked snow peas or snap peas, bok choy, bell pepper, and baby corn are really the stars of this dish, with the noodles and dressing tying the ingredients together.