• 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! What's that sauce on top, you say? Well, it's a very simple 3-ingredient sauce: tahini, ketchup, and water! I don't have the proportions on hand right now, but just work with it yourself and give ...

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White Bean Hummus with Fresh Thyme and Basil

Recipe from eat, drink & be vegan
wheat-free, gluten-free, soy-free, oil-free option

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat!
2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, sliced
1 – 2 tbsp extra-virgin olive oil (optional, see note)
2 tbsp red wine vinegar (see note)
½ tsp dijon mustard
½ tsp sea salt
2½ – 3 tsp fresh thyme, roughly chopped
¼ cup fresh basil, torn or roughly chopped
1-2 tbsp water (may not need, just to thin dip as desired)
freshly ground black pepper to taste
In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.  Makes about 2 1/2 cups.

Notes:
1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil.  But, you can omit it altogether for an oil-free version.

2) I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.

3) You can make this dip look very elegant. As described in the chapter introduction, pipe the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters