Recipes — spring

What to have for breakfast when it's too hot to cook? Smoothies, of course! And we're here to help you take your dairy-free smoothie game up a notch or two with this refreshing and sweet mango and peach smoothie.

It’s easy to forget about fruit in the winter, so what better way to start the day than with an Antioxidant loaded, delicious, stick-to-your-ribs shake?! This colorful, naturally sweet blueberry smoothie will power you through your  business meeting, driving the kids to school, finals, or your morning run. And the best part is, it takes no time at all to make. Category: Smoothie Suitable for: Plant-Based, Vegan, Vegetarian Prep Time: 5 minutes Yields: 2 Cooking Method: Blender Ingredients: 1 cup of frozen blueberries 1 cup of unsweetened almond milk or soymilk (suggested: West Soy) 1 cup of raw spinach ½ an avocado a small...

Let’s face it; sometimes it’s just too hot to cook. Instead of ordering takeout, try this lemon avocado chickpea salad. There is no stove or oven required with this healthy and delicious plant-based recipe! It’s creamy, refreshing and a bit spicy (from the garlic). Enjoy it over greens, or on whole-grain bread. Either way, it’s easy to make and packed with healthy veggies and spices. Serves: 4 Cook time: 10 minutes Ingredients 1 can garbanzo beans 1 ripe avocado 1 lemon (juice) 1 TBS ground mustard seed ½ tsp celery seed 2 teaspoons dill 1 garlic clove 3 celery stalks,...