This Vegan Cheesecake is made with a simple homemade pie crust, creamy filling, red currant berries and topped with a super fluffy Aquafaba meringue! The recipe is egg-free, dairy-free, so delicious, and features a video + tips for making the perfect vegan meringue cheesecake!
These Japanese Yaki Onigiri are simple crispy grilled rice balls that are stuffed with avocado and salted peanuts and coated in a tasty dumpling dipping sauce and sesame. They’re way easier to make than vegan sushi but so delicious thanks to their tasty crispy pan-fried rice crust on the outside while being soft on the inside. The perfect take out dish to eat on the go for lunch or as an appetizer or side dish for summer, spring, or any time of the year!
These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious! They taste like a combination of cheesecake and ice cream, making these cupcakes to the perfect healthy, simple dessert for summer or any other day!
This Vietnamese Noodle Salad (Vegan Bún Chay) with Crispy Sesame Tofu and Spicy Thai Peanut Sauce is fresh, healthy, delicious and so easy to make with gluten-free glass or vermicelli rice noodles! Perfect for a quick lunch or dinner for any warm spring or summer day!
Learn how to make creamy whipped dalgona coffee in just 3 minutes with this easy failproof recipe + video tutorial! It’s incredibly fluffy, airy, so delicious and just the perfect whipped, frothy iced coffee drink that will definitely make your summer extra special!
This Turkish Bulgur Salad (Kisir) is one of our all-time favorite family recipes in summer! It’s such a quick and easy make-ahead meal prep recipe and the perfect salad to serve as a side dish for grilling! Use quinoa, millet, or rice for a gluten-free option.