Recipes — blend

This super simple gluten-free and vegan breakfast cookies aren't just tasty, they're good for your skin! Get the recipe and details here.

35 whopping grams of vegan protein per serving. Best of all? No casein, no whey, no toxins. Drink up!

There's a nasty rumor going around that eating plant-based means forgoing dessert. To this we say: meet nice cream, your new go-to (healthy) treat. Creamy, sweet - and with no sugar added, it's completely compatible with your plant-based lifestyle...and so, so good. Go ahead, indulge. Servings:  2 Ingredients: 3 frozen bananas ½ cup frozen raspberries 2 TBSP water Directions: 1. Slice frozen bananas and place in blender with 2 tablespoons of water. Blend until smooth. 2. Add raspberries and pulse until mixed thoroughly with some chunks here nd there. 3. Top with raspberries (or any berry of choice)! Want more plant-based recipes? Join our 4-Week Plant-Based Challenge to...

Feel that autumnal nip in the air? Up here in New England we can hardly wait for colorful leaves, thick socks, flannels, apple picking, and of course, comfort foods! This creamy, thick, roasted butternut squash dairy-free cream sauce carries a hint of sage and a little heat. It's the perfect dinner for crisp fall evenings with a warm cup of freshly pressed cider.  And did I mention this vegan recipe is also cholesterol-free, gluten-free, and absolutely mouth-watering?   Prep Time: 20 minutes Cook Time: Oven-50 minutes, stove top- 15 to 20 minutes  Servings: 6 Category: Pasta  Ingredients:  1 cups of diced butternut squash1/2 a sweet onion, diced4...