Pumpkin Risotto
This vegan pumpkin risotto is simple, wonderfully creamy and Italian-inspired. Fresh pumpkin cooks right with the rice – no pumpkin purée or roasting needed.
Author: Heidi (Plantbasedredhead)
-
-
Barista Blend Oat Milk
Homemade barista blend oat milk with oats, cashews, and almonds for a creamy, full-bodied plant milk that isn’t slimy.
-
Vegan Kimchi with Carrots and Kohlrabi
Vegan kimchi made with carrots and kohlrabi – a crunchy, spicy alternative to napa cabbage kimchi, seasoned with paprika and chili instead of gochugaru.
-
Swiss Chard Curry with Lentils
Creamy Swiss Chard Curry with coconut milk, lentils, bright lemony notes, and aromatic spices. A flavorful vegan meal that’s easy to make.
-
Vegan Lemon Blueberry Muffins
Easy Vegan Lemon Blueberry Muffins (Dairy‑Free, Egg‑Free), moist and fluffy, bursting with juicy berries and zesty lemon — perfect for breakfast or snack.
-
Wild Garlic Risotto
Creamy wild garlic risotto made with fresh wild garlic – a simple spring recipe full of flavor. Perfect for the short season and easy to prepare.
-
Authentic Pasta e Fagioli
Authentic Pasta e Fagioli – a creamy Italian pasta with white beans, made vegan. Discover this hearty, comforting recipe full of traditional Italian flavor.
-
Ginger Turmeric Shot with Lemon
How to make a homemade Ginger Turmeric Shot with lemon and orange – no juicer, no pricey store versions. Spicy-warming yet fresh and fruity for cold days.
-
Homemade Ketchup with Fresh Tomatoes
Learn how to make homemade ketchup from fresh tomatoes. Naturally sweetened, without refined sugar and with authentic ketchup flavor.
-
Zucchini Fritters
Vegan zucchini fritters with chickpea flour – gluten-free, dairy-free, and egg-free. High in protein, full of flavor, and easy to prepare.
