all things food
Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night, and the result is the perfect way to use up an abundance of ripe summer…
Once upon a time, in the dark streets of San Francisco, a life-changing ice cream cone was enjoyed thanks to Garden Creamery. This apricot sorbet is inspired by that fateful night, and the result is the perfect way to use up an abundance of ripe summer apricots. It’s tart, subtly sweet, and SO refreshing!
Just 4 ingredients and simple methods (no ice cream maker) required. It’s sorbet time!
Pistachios are good, but candied pistachios?! VERY good. They’re the ultimate sweet, nutty, versatile topping for everything from salads to sorbets (recipe coming soon!).
Bonus? This version is naturally sweetened and requires just 4 ingredients and 20…
Pistachios are good, but candied pistachios?! VERY good. They’re the ultimate sweet, nutty, versatile topping for everything from salads to sorbets (recipe coming soon!).
Bonus? This version is naturally sweetened and requires just 4 ingredients and 20 minutes. Let us show you how it’s done!
These SIMPLE candied pistachios begin with tossing raw pistachios with maple syrup, coconut sugar, and vanilla extract. Maple syrup and coconut sugar combine to create the perfect amount of sauciness and natural sweetness, while vanilla gives the flavor a little nuance.
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing. For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly…
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly Popsicle Recipes while you’re here.
I don’t know about you, but me and my family are all about fresh fruit in the summertime. We’ll take any excuse to add fresh strawberries, juicy peaches, or ruby red cherries to almost anything we eat, like these Strawberry Rolls or this Cherry Galette!
This fruit salad is an incredibly easy side dish or breakfast made with glistening berries, kiwi, cherries, peaches, and mint leaves. The simple agave and lime dressing is the perfect finishing touch and balances the fruit’s tart and sweet flavors beautifully. Treat yourself to a scoop for breakfast or dessert, with your favorite summer mains, or whenever you’re craving a sweet and healthy snack.
There are no rules when it comes to fruit salad recipes, so feel free to make this version your own! You can use your favorite fruits, use what you already have in the fridge, or add any of these suggestions:
You can technically make a fruit salad with frozen fruit, but I don’t recommend it. Frozen fruit becomes soggy and watery after it thaws, making your salad very messy with unbalanced flavors. Instead, save the frozen fruit for a fruit smoothie or a fruit crumble.
Summer side dishes don’t get better than this summer fruit salad! It adds a sweet, tart, and juicy bite alongside other classic summer dishes, like veggie burgers, BBQ tempeh ribs, grilled vegan kebabs, and watermelon arugula salad.
Or, if you’d rather enjoy it for breakfast, pair it with non-dairy yogurt and homemade granola for an easy vegan fruit parfait. Any leftovers would be really tasty served on top of vegan pancakes or waffles!
Yes, you can prepare the salad 1 day before serving. Slice and chop the fruits and store them in separate airtight containers in the fridge. When it’s time to eat, toss the fruit with the dressing and serve.
The leftover fruit salad will stay fresh for about 3 days when stored in an airtight container in the fridge. Any longer and the fruit will start to soften and make the salad soggy and watery.
Step aside margaritas, the mockarita has ARRIVED! This passion fruit mocktail has all the tart, sweet, refreshing goodness of a traditional margarita thanks to passion fruit, lime, and agave. And, spicy charred jalapeños add booze-like complexity and h…
Step aside margaritas, the mockarita has ARRIVED! This passion fruit mocktail has all the tart, sweet, refreshing goodness of a traditional margarita thanks to passion fruit, lime, and agave. And, spicy charred jalapeños add booze-like complexity and heat without the alcohol. Yep, it’s seriously good!
AND…it gets better! Just 4 ingredients and 25 minutes required, friends.
Spicy Passion Fruit Mocktail (AKA “Mockarita”) from Minimalist Baker →
The post Cinnamon Bun Cereal (vegan, gluten free, refined sugar free) appeared first on Veggiekins Blog.
The post Cinnamon Bun Cereal (vegan, gluten free, refined sugar free) appeared first on Veggiekins Blog.
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater. If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili…
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes!
This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours!
While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor.
Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.
Find the complete recipe with measurements in the recipe card below.
Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic.
Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through.
Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking.
Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!
Yes! To make slow cooker veggie chili, add all of the chili ingredients to your slow cooker and cook on high for 6 to 8 hours or on low for 4 to 6 hours.
Yes, this chili is just as easy to make in the Instant Pot. Cook the veggies in the pot as normal using Sauté mode, then mix in the seasonings and cook until fragrant. Cancel Sauté mode and stir in the water, beans, and bulgur.
Secure the lid, place the steam release valve on sealing, and cook on high pressure for about 15 minutes. Allow the pressure to release using the venting mode, then remove the lid, taste, and adjust the flavors as needed.
This recipe isn’t inherently gluten-free because bulgur is made from durum wheat. To make it gluten-free, swap the bulgur for an equal amount of cooked quinoa, white rice, or brown rice.
You can swap the black beans or pinto beans for kidney beans or chickpeas instead. Or, if you’re not a fan of beans, feel free to use cooked green or brown lentils, vegan beef crumbles (like Impossible or Beyond ground “beef”), soy curls, or crumbled tofu instead.
Make this recipe your own by swapping any of the vegetables in the recipe card with your favorites. I love making chili with sweet potatoes, butternut squash, and jalapenos, but you can also keep things simple with a bag of frozen vegetables instead.
Once the leftover chili has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 3 to 4 days or in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating in the microwave or in a pot on the stove.
This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love!
The post Sweet Potato Breakfast Hash appeared first on Sweet Simple Vegan.
This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love!
This breakfast recipe is a spin on our Vegan Breakfast Potato Hash! We’re swapping the Yukon gold potatoes and vegan breakfast sausage for healthy sweet potatoes and protein-rich black beans to make the perfect sweet potato hash. It’s one of our go-to sweet potato recipes for it’s ease, versatility, and big flavor punch.
Below we’ll teach you exactly how to make it at home for your own healthy breakfast or brunch, as well as give you tons of ideas to customize it to make it your own! It’s a super simple recipe you can make any time of year, no matter what’s in season!
If you’re looking for more healthy breakfast recipes, make sure to check out our Potato & Leek Tofu Quiche, Spiced Chickpea and Tomato Toast, and Vegan Eggplant Shakshuka!
Making a breakfast hash from scratch means you can substitute ingredients to suit what you’re craving and/or what’s in your fridge.
Below are some of our favorite additions to this sweet potato hash recipe, but feel free to experiment and make this recipe your own!
Take your breakfast to the next level and load up your hash with delicious toppings. Here are a few of our favorites:
This healthy meal is delicious served fresh, but also keeps well in the refrigerator. Perfect for weekly meal prep. Allow the sweet potato hash to cool to room temperature then transfer to an airtight container and refrigerate for up to 5 days.
Leftovers reheat best in the microwave or in a skillet on the stovetop until warmed through.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Print
Total Time: 40 minutes 
Yield: 4 This sweet potato breakfast hash is one of our favorite breakfast recipes for Sunday morning brunch. Tender sweet potatoes, savory black beans, and leafy greens combined into a savory breakfast the whole family will love!
Prep Time: 10Cook Time: 30
Category: BreakfastNutrition facts label provided by Nutri Fox.
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
The post Sweet Potato Breakfast Hash appeared first on Sweet Simple Vegan.
Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients. For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here! I absolutely love making vegan mousse. It’s a surprisingly…
Tofu Chocolate Mousse is a silky smooth vegan dessert that will make any chocolate lover smile! Easy to make with only 6 ingredients.
For more decadent dairy-free chocolate desserts, check out my Best Vegan Chocolate Cake, Vegan Chocolate Pie, and Vegan Pudding recipes while you’re here!
I absolutely love making vegan mousse. It’s a surprisingly easy dessert that’s usually made with minimal ingredients and has the most amazingly smooth and airy texture. Whether it’s Vegan Chocolate Mousse (made with aquafaba), Peanut Butter Mousse, or this Silken Tofu Chocolate Mousse, I can’t stop myself from indulging!
What makes this tofu chocolate mousse recipe so special is the magic of blended silken tofu. Combined with melted chocolate, sugar, and vegan cream, these simple ingredients transform into a dessert that’s incredibly rich and smooth!
Find the complete recipe with measurements in the recipe card below.
Melt the vegan chocolate chips in the microwave or a double boiler until smooth.
After the melted chocolate is slightly cool, add it to a blender along with the silken tofu, vegan cream or milk, sugar, vanilla, and salt. Blend until very smooth.
Pour the vegan mousse into glass jars and refrigerate for at least 1 hour before serving.
Top each serving with vegan whipped cream, chocolate shavings, fresh berries, chopped nuts, then enjoy!
Nope! The tofu is there for texture, not flavor. The chocolate, sugar, and vanilla hide any tofu flavor left behind.
No, you must use silken tofu to achieve the silky smooth texture. Blending firmer varieties of tofu, like firm or extra-firm tofu, will make the mousse gritty so I don’t recommend it.
For the best results, chill the mousse for at least 1 hour before serving. It also stores well for up to 4 days in the refrigerator.
Yes, you can freeze the mousse in an airtight container for up to 2 months. Let it thaw in the fridge overnight, then enjoy.
We love a margarita, but a mezcalita? Do tell. A mezcalita has the familiar sweet and tart elements of a margarita, but with the added smoky complexity of mezcal. This frozen version is SO refreshing and bursting with passion fruit for a fun and fruity…
We love a margarita, but a mezcalita? Do tell. A mezcalita has the familiar sweet and tart elements of a margarita, but with the added smoky complexity of mezcal. This frozen version is SO refreshing and bursting with passion fruit for a fun and fruity twist.
Bonus? It’s (ridiculously) quick and easy with just 4 ingredients and 5 minutes required. Let us show you how it’s done!
Our new favorite fudgy, not-too-sweet truffles are inspired by a similar treat from Margalaxy in Portland, Oregon. They’re creamy and complex thanks to the inclusion of tahini, bitter and chocolaty because of cocoa powder, and dates lend the perfect te…
Our new favorite fudgy, not-too-sweet truffles are inspired by a similar treat from Margalaxy in Portland, Oregon. They’re creamy and complex thanks to the inclusion of tahini, bitter and chocolaty because of cocoa powder, and dates lend the perfect texture and sweetness.
These seriously snack-able truffles disappeared quickly in the test kitchen. And they’re SO easy to make — just 5 ingredients and 15 minutes required!
5-Ingredient Chocolate Tahini Truffles from Minimalist Baker →
Print Recipe
Pin Recipe