• 5-minute, 5-ingredient Chocolate Gelato

    This week I realized it's the middle of August. I haven't posted an ice cream recipe. #gasp! If you know my work, you know ice cream is my favorite treat. Favorite. If there is another dessert to be had - cake, pie, cookies - it better be paired with ice cream! In my early cooking days I watched a lot of Bobby Flay cooking episodes (I learned a lot about flavor combinations from his and a few other key cooking shows). I've heard him express a similar sentiment about ice cream, that he would choose ice cream anytime over any other dessert. Yes. Exactly. I do buy a lot of vegan ice creams. Coconut Bliss is one of my favorite brands (hello salted caramel chocolate), but I'm also very fond of Amy's, So Delicious, and Nada Moo. There's something special about making your own ice cream, though. It tastes - well - homemade. You can customize to your sweetness and ingredient preferences, and you can taste the love! Tricky thing is most homemade ice cream recipes require an ice cream maker, and many ...

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    How to Make Healthy Vegan Rice Krispie Treats

    Rice Krispie Treats.  A childhood favorite since they were created, a classic.  They are fun, easy to make, and delicious.  But, they are not the most healthy treat.  Even vegan versions are packed with margarine and marshmallows, which equates to quite a lot of sugar and fat. In eat, drink & be vegan, I created two versions of vegan rice krispie squares.  The first version was a more 'traditional' recipe, using vegan marshmallows.  I named them Nice Krispie Squares.  They veganized that classic recipe, but I wanted something more - a healthier version, made with less processed ingredients.  So, on the very next page of ed&bv you will find... "Nicer" Krispie Squares! In this newest "Dreena & Daughters" video, I show you how to make these Nicer Krispie Squares - and how replace the marshmallows and margarine with more healthy - plant powered! - ingredients.  Have a watch, see how it is done.  (It's easy-pleasy, folks!) "Nicer" Krispie Squares gluten-free, soy-free, oil-free Link to print/share. This recipe mimics the flavors and textures of Rice Krispie Treats using more natural ingredients.  These squares ...

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    Summer Chickpea Salad

    Anyone else feel like August snuck up on them? This summer is whizzing by, and I had grand plans to post (a little) more often. I have stacks of new recipes to share, but wow, I'm having a hard time keeping up. Three kiddos at home through summer isn't exactly "free time". (Any mamas out there relating??) Still, I will do my best to share these new goodies, starting now! You guys know I love beans. Love 'em, legume-y goodness love. Not only for their nutrition, but I just love how versatile they can be in dishes, and adding unparalleled heartiness. Yet, I typically turn to hot dishes when making bean dishes - like soups, casseroles, stews, and on. (You too?) As much as I love these dishes, it's summer. Some days are just too hot to turn on the oven, or even the stove! While I love my hummus and dips as much as the next legume-lovin' vegan, sometimes I want something different. I've been making a variety of bean-based salads this summer. Salads with beans. Not a novel idea, I know. But, ...

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    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

      It's been couple of months since I released my Plant-Powered 15 ebook, and I've been getting emails and FB comments from so many of you about the recipes. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. Very rewarding and inspires my creativity!) There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Sun-Dried Tomato and Almond Burgers. Personally, I also love this recipe. Since it's the season of grilling and picnics and BBQs, I want to share it with all of you! This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence. Those flavors, along with the richness of the almonds, are what makes these meat-free burgers irresistible! Top with sliced avocado, or the Wonder Spread from the PP15 ebook. Enjoy... Umami Almond, Quinoa, and Sun-Dried Tomato Burgers gluten-free, oil-free, soy-free option RECIpage link to print/share These have fast become one of my FAVE plant-powered burger recipes! The flavor is ...

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French Lentil Soup with Smoked Paprika

gluten-free, soy-free, gluten-free, oil-free option

Recipe from Let Them Eat Vegan.

French lentils, sometimes called Le Puy lentils, hold their shape nicely, a little more than brown (green) lentils do. They are lovely in this soup, which has deep, smoky, and earthy flavors yet is very quick to prepare and cook.

splash water (or 1/2 – 1 tablespoon olive oil)
1½ cups diced onion
1 cup carrot that has been cut in disks
4 to 5 medium to large cloves garlic, minced
1½ teaspoons dried thyme
1¼ to 1½ teaspoons smoked paprika
1 teaspoon Dijon mustard
¾ teaspoon sea salt
Freshly ground black pepper
2 cups French lentils, rinsed (see note)
2 cups vegan vegetable stock (check label for allergens)
5 cups water
¼ cup tomato paste
1 bay leaf
1½ tablespoons freshly squeezed lemon juice (optional, but nice)
2 tablespoons chopped chives,for garnish (optional)

In a large pot over medium heat, combine the oil, onion, carrot, garlic, thyme, paprika, mustard, salt, and pepper. Stir, cover, and cook for 6 to 8 minutes, stirring occasionally, until the onion starts to soften. Add the lentils, stir, then add the vegetable stock, water, tomato paste, and bay leaf. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for 30 to 35 minutes, or longer if needed, until the lentils are fully cooked through. Remove the bay leaf. Add the lemon juice, if using, stir, and serve, sprinkling with chopped chives, if desired.  Serves 4-5.

Kid-Friendly: Your little ones might like the smoky flavor, but if you aren’t sure, ease off on the smoked paprika, starting with just 3/4 to 1 teaspoon. You can also add precooked pasta shapes to this soup, for packing in lunches.

Savvy Subs and Adds: If you can’t find French lentils, brown (green) lentils substitute nicely.  Red lentils do not substitute well as they do not have a similar texture.

Serving Suggestions: Serve with crostini or baguette slices withTruffled Cashew Cheese (also in Let Them Eat Vegan), or a dollop of Spinach Herb Pistachio Pesto (also in LTEV).