• 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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Dreena’s Hummus Salad Dressing

Recipe from Let Them Eat Vegan!

wheat-free, gluten-free, & oil-free option

When I saw online that Trader Joe’s had a bottled ‘hummus salad dressing’, I thought “that’s a great idea and I bet I can make it healthier”! Admittedly, I haven’t even seen the ingredients in this dressing, and have not tasted it. But, I’ll take a bet that my version is healthier. But, when it tastes this flipping good, I’ll also bet you’ll forget to compare.

1/4 cup chickpeas
1/4 cup water
2 1/2 tbsp tahini
1 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
1 tsp tamari
1/2 tsp dijon mustard
2-3 tsp fresh oregano leaves (see note)
1 very small clove garlic (or 1/2 small-med)
1 – 1 1/2 tsp pure maple syrup or agave nectar (or more to taste)
1/4 tsp sea salt
freshly ground pepper to taste
1-2 tbsp extra-virgin olive oil (optional; can omit for an oil-free dressing)

In a blender or in a deep cup/jar using an immersion blender, puree until smooth. Season to taste with additional salt/pepper if desired, and using extra garlic to taste.

Makes about 3/4 cup.

1) If you don’t have fresh oregano, don’t use dried. Keep the flavor more vibrant and fresher, and instead of using dried oregano, try adding a tbsp or so of chopped parsley, or a lesser amount of other fresh herbs like thyme or rosemary (1-2 tsp). Fresh herbs can be omitted, however, and this will still have good flavor.

2) Other seasoning options include adding 1 tbsp nutritional yeast, or 1-2 tbsp chopped sun-dried tomatoes, 1-2 tbsp green onions, or 1 tsp toasted sesame oil.

3) Our kids love this dressing as-is, but you might want to try omitting the oregano and using the nooch sub mentioned above – try 1 tablespoon to start, and then add more if you like.

4) Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard. The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ‘n greens. Then add other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cukes, dried cranberries… whatever works for you!