You can't go anywhere in Paris and not come across a bakery window with a sheet pan of fresh croissants. They smell delicious. It seems like a no-brainer, but wait! What is the origin of croissants? Are croissants vegan? Find out everything you need about these delicious French pastries, including the best brands and recipes.
We're taking out the guesswork by using Zacchary Bird’s recipe in his new book The Vegan Baker. His expert tips will ensure that your homemade croissants are perfect every time.
Pastry chefs spend their entire lives perfecting the golden crispiness that makes each croissant masterpiece. The dough is similar to puff pastry but has an even more tender interior due to the addition yeast. Delightfully rich and dangerously easy-to-eat, croissants made with skill are edible works of artwork.
Table of Contents
- Are Croissants Vegan?
- Croissants come in many different types.
- Vegan Croissants that you can buy in the store
- Homemade Vegan Croissant Tips
- Vegan Croissant Recipes
- How to Shape Vegan Croissants
Are Croissants Vegan?
They can! Croissants aren't typically (or traditionally) vegan.
It is no secret that the French are fond of butter. It is almost synonymous with the French cuisine, which produces more dairy-rich baked products, pan sauces and other dishes than any western country.
Unfortunately, this also means that croissants conventionally made are not vegan. They may contain up to 55% butter in weight, which is more than any other component. In their native land, any croissant not clearly marked vegan is not one.
It's not over yet!
All you need are the standard ingredients for bread: flour and water. Add some salt and sugar. There are many options available for plant-based spreads, so it is easy to convert any old croissant recipe to be dairy-free. Many independent bakeries around the world are now producing vegan croissants upon request.
Croissants come in many different types.
There are as many varieties of croissants as days in the year. The most common croissants are:
- Cruissant au Burre: These are the classic crescent-shaped croissants without any added flavors or fillings. These are perfect for adding to sandwiches or for dipping in hot coffee.
- (chocolate croissants),: All things are better with chocolate. Wrap croissant dough around dark chocolate to make it even better. These are usually straight rectangles that accommodate the solid bar of cacao. The interior melts into an oozy, deliciously gooey texture.
- Almond croissants: Replace the chocolate with marzipan, or use sweetened almond pasta to give the theme a more nutty touch. They are usually topped with almond slices and then dusted with confectioner’s sugar to make them easy to identify.
- (raisin croissants), not everyone is fond of raisins. But for those that are, these fruity versions are a must. They're often called "snailbread" because of their spiral shape.
- cronuts : A modern invention by Dominique Ansel, this hybrid croissant-doughnut takes the iconic layered pastry and deep fries. Although many copies of the concept quickly appeared, the term “cronut” is owned by the original baker.
Vegan Croissants that you can buy in the store
Don't panic if you find yourself craving croissants and there is no vegan bakery nearby. You have more choices than you think at the store!
Whole Foods Market Vegan Croissants
They are baked daily in the store, making them the freshest option in most mainstream markets. You may find unbaked dough frozen in the freezer to cook as you please.
La Boulangerie Vegan Croissant Toast
It's a loaf of bread sliced in an unusual way, with the flaky layers that you love. This bread is the perfect base for making avocado toast and custardy French toast.
Immaculate Baking All Natural Crescent Rolls
They are more like layered moon biscuits rather than a flaky pastry. However, they will work in an emergency. They are packaged in a handy tube and can be found in the refrigerator section, near the dairy substitutes.
Pillsbury Original Crescent Rolls
These tubes of refrigerated crescent rolls pastry dough are easily available in grocery stores across the country. It's a staple, and although it is thicker and more fluffy than the original product, it makes an excellent base for many other recipes. Pillsbury Crescent Rolls can be used to make "Pigs in a Blanket", a vegan recipe, and Halloween Mummy dogs.
Vegan Croissants in Local Bakeries
There are thousands bakeries around the globe that offer vegan croissants. They are becoming easier to locate all the time. Even online vegan bakeries can deliver croissants to your doorstep.
Here are a few bakeries that sell vegan croissants.
- Frogs Organic Bakery, Southern California
- The Good Good LA, Los Angeles (California)
- Timeless Coffee (Oakland & Berkeley, California).
Homemade Vegan Croissant Tips
When it comes to croissants, technique is key. The dough and "butter" blocks are folded and rolled again and again to create the matrix of flaky, gossamer layers. It is this that defines a laminated pasty and is necessary for perfect croissants.
Don't worry if this is your very first time. Here are a few tips for a smoother roll:
- Use solid vegan butter, not spreadable butter in a tub. Spreadable butter contains more water, which can upset the delicate balance of this recipe.
- Plan plenty of breaks and take your time. This is not an especially difficult process but it can be time-consuming. You can freeze it for up to six months, if necessary.
- Cool down. Keep the kitchen counter and the dough as cold as you can. The vegan butter must not be too hot before it goes into the oven. The secret to creating the perfect structure and texture is this.
- Each turn is important. Do not forget to count how many folds have you completed halfway through. Keep track of your progress on paper or in your phone, particularly if you are multitasking.
Vegan Croissant Recipes
Check out the photo and recipe below for classic vegan croissants! Would you like to try other vegan croissants? These recipes are sure to please:
- Easy Vegan Croissants use a shortcut that cuts prep time in half. This is a wonderful way to start your croissant journey.
- Gluten-free Croissants may seem impossible until you bite into one. You can make this recipe vegan by omitting the egg wash.
- Use puff pastry to make vegan croissants. No baking skills required! Cut, roll and satisfy your cravings instantly.
- Vegan Pain Au Chocolat is a chocolate croissant that takes pain du chocolat a step further by mixing cocoa into the butter block. Every bite is the perfect balance of bittersweet chocolate and buttery croissant.
How to Shape Vegan Croissants
Follow these photos step-by-step to cut and roll the pastry into beautiful croissants!
Trim the dough edges using a pizza cutter. Then, divide the dough in half lengthwise. Create small cuts, spacing them 4 inches (10 cm) apart along one edge of each dough half, and repeat on the other side, marking in between the initial cuts. Use these points as a reference to cut diagonally across the dough, forming long triangles. Carefully pull the edges to even them out.
Step Two: Form the croissants. With the pizza cutter, make a small incision on the fat end of a dough triangle.
Step Three: Delicately separate the two edges to create a cute miniature Eiffel Tower shape! Remember that the tips of this "tower" will be visible as the outer edges of your croissants, so handle with care to maintain the laminated layers during this step.
Step Four: Roll up both sides of the tower's base, meeting at the end of the incision. Begin rolling the croissant gently with your palm, ensuring a firm but not overly tight roll to allow the layers room to expand. Use your hand or a rolling pin to secure the thinner end of the "tower" and gently pull it towards you to stretch the pastry as you roll it up.
Step Five: As you reach the top of the "tower," gently pinch the tip and roll the croissant to secure it in place. If necessary, use a small amount of water to reinforce the seal. Place the croissant on a baking tray with the tip side down, and gently shape it into a crescent. Continue this process until all the croissant dough is used, ensuring they are well spaced on the tray. If you plan to freeze some or all of the croissants for later, it's a good time to do so now.
After another resting period to allow the rolls to rise, you're ready to bake! Follow the recipe card below for more details.
Vegan Croissants
Crafting vegan croissants is a hefty project, but one that is very rewarding and satisfying! Follow these foolproof steps, keeping the pastry chilled as much as possible, and you'll have heavenly layers of flaky perfection before you know it! Embrace and enjoy the process--these vegan croissants are well worth the effort.
Servings 8
Calories 574kcal
Equipment
-
Rolling Pin
-
Stand Mixer with a paddle attachment and dough hook
Ingredients
- all-purpose flour for dusting
- 2 tablespoons vegan cream or plant-based milk for brushing
For the dough
- 1 cup warm almond milk (240 ml)
- 5 scant teaspoons active dried yeast (14 g)
- 4 cups bread flour (500 g)
- 3 1/2 tablespoons granulated white sugar (40 g)
- 2 teaspoons fine salt
- 3 1/2 vegan block butter cut into cubes, (50 g)
- 1/2 cup aquafaba (110 ml)
For the Beurrage
- 1 1/2 cups fridge-cold vegan block butter about 3 sticks of butter (350 g)
Instructions
-
Start with the dough. Place the warm milk in a bowl and add the yeast. Allow it to sit in the bowl for a few minutes until frothy. Add the flour, sugar, salt and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes, until the mixture is finely distributed into crumbs. Add the aquafaba to the milk mixture, then slowly pour into the bowl as the mixer runs. When the dough comes together, switch to the dough hook attachment and knead for another 5 minutes. Wrap the dough in plastic wrap so that it is sealed, but not too tightly, as it will begin rising in the fridge. Leave to rest in the fridge for 6-12 hours.
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Prepare the Beurrage (butter). Spread a sheet of parchment paper over a large work surface that you can easily roll the dough out on later. Place the block of cold butter on top, and sandwich it between another sheet of parchment paper. Use a rolling pin to gently bash and flatten the butter. Using a sharp knife, trim the edges to form a smooth 6-inch (15 cm) square. Add the excess butter back on top, sandwich again between parchment paper and beat the butter into the square, so it is nice and even. Move to the next step ONLY when the beurrage has had at least 1 hour to collect itself in the fridge.
-
Sprinkle flour over your benchtop. Unwrap the chilled dough, then roll it out into an 8-inch (20 cm) square. Score a square the same size as the beurrage in the center of the dough, then use a dough scraper to cut lines from each corner of the square to the outer edge of the dough. Leaving the center square intact, roll out the dough edges until they are large enough to fold over the center square. Place the unwrapped cold butter block in the center and fold each of the edges over the top, securely sealing the butter payload inside. Flip the dough over. Press or lightly beat all along the length of the dough with a rolling pin to squash it down and secure the layers. Wrap in plastic wrap and return to the fridge for 1 hour.
-
Flour the benchtop again, ready to begin your first tour of the dough. You'll need to complete three tours, each consisting of one letter fold. Unless your kitchen is really cold, completely chill the dough for 1 hour in the fridge or freezer between each tour, aiming to keep the dough at all times below 50degF (10degC). Use a pastry brush to dust excess flour from the pastry as you go, to keep an even dusting as you roll.
-
Working either away from or towards you - not side to side - begin by pressing the rolling pin along the length of the dough. Repeat by pressing down the spaces left between the rolling pin indentations to flatten the whole thing, which will evenly begin to lengthen the dough in one direction. Check that both sides of the dough are adequately floured, then roll the dough carefully back and forth to give you more space to complete a fold. The more precise and neat you are at forming this rectangle and performing the first fold, the better your internal structure will be.
-
Use a pastry brush to dust off excess flour, then give the dough a quarter turn so the long side is facing you. (If at any point the dough tears or butter is exposed, dust flour into the spot to 'repair' it, then return the dough to the fridge for at least 1 hour before proceeding.) Now perform the first letter fold. Fold the bottom third of the dough over, then fold the top third over this, as though you needed to fit the dough into an envelope. Again, you should still use a pastry brush to dust off excess flour! With the end of the rolling pin, tap lightly and evenly all over the top of the dough to secure the layers, completing the tour of the dough. Cover in plastic wrap and get the dough straight back in the fridge for at least 1 hour to cool back down.
-
Repeat steps 5 and 6 twice more to complete three full tours.
-
Complete a final dusting off of any excess flour, tap the top of the dough with the rolling pin to slightly lengthen, trim the very outer folded edges with a pizza cutter - and then the dough is finally ready ... tomorrow! Cover in plastic wrap and refrigerate for at least 2 hours, or even overnight, as yet another test of your patience.
-
Return the dough to the bench. Press the rolling pin along the length of the dough. Repeat for the spaces left between. Throughout this process, generously pour flour over the dough several times, dusting off just about completely. Now roll the dough in all directions into about an 18 in x 24 in (45 cm x 60 cm) rectangle, 1/4 in (5 mm) thick. Flip the dough regularly and re-flour as you do so, using your forearm to flip the dough over and guide it back to the benchtop when it is getting thin and large. Rest the dough for 5 minutes before proceeding.
-
Use a pizza cutter to trim the dough edges, then divide the dough in half lengthways. Mark off small cuts, 4 in (10 cm) apart, along one edge of each dough half - then do the same on the other side, but mark in between the first cuts. Using these points as a guide, cut diagonally across the dough to make long triangles. Gently pull the edges out to make them even. (See the process photos above for a visual on how to cut and shape your croissants).
-
Line two baking trays with parchment paper or silicone baking mats. Form the croissants. With the pizza cutter, make a small incision on the fat end of a dough triangle.
-
Gently stretch apart the two edges to form an adorable little Eiffel Tower! Each tip of your tower will be visible as the outside edges of your croissants, so go easy to preserve the lamination as much as possible while doing this step.
-
Roll up each side of the tower's base to meet at the end of the incision, then use your palm to gently begin rolling the croissant up. You want to be firm, but not too tight in the roll, so the layers have room to rise. Use your hand or a rolling pin to hold the thinner end of the tower and gently pull towards you to stretch out the pastry as you roll it up.
-
When you come to the top of the tower, lightly pinch the top and roll the croissant over to adhere it on. (A dab of water can help if needed to reinforce it!) Position the croissant on a baking tray, with the tip side down. Drag the edges around to form a crescent shape. Repeat until you've used up all the croissant dough, making sure they're generously spaced out on the tray. (If you want to freeze some or all of the croissants for later, do so now. )
-
I'm so sorry to say, you're not done yet. Cover the croissants with plastic wrap and allow to rise, at a room temperature no higher than 25degC (77degF), for 3-12 hours, until ballooned out and almost doubled in size. The rising time will vary depending on your home conditions, so check hourly during your first attempt, and remember that future croissant endeavours should be fairly consistent with how long that takes. When the croissants are ready for baking, you should be able to see the separate layers between the risen dough, when looking at the sides of the croissants.
-
Preheat the oven to 400degF (200degC) and clear it of other baking trays. Brush the top of the croissants with cream or milk, trying to avoid the laminated edges of the croissants. Place the croissants in the oven, reduce the temperature to 350degF (180degC) and bake for 25-30 minutes, until gorgeously golden, rotating the trays halfway through cooking, brushing extra cream or milk on any spots that aren't browning fast enough and monitoring closely towards the end (smaller croissants may need to be removed from the 15-minute mark).
-
Remove from the oven and leave to cool for 10 minutes on the trays, then move to wire racks to cool fully before slicing, so the crumb can set properly. Felicitations, c'est la fin! Eat within 2 days, or use old croissants to make almond croissants (see note).
Notes
To stave off forgetfulness, you can use the end of your rolling pin to make light indentations in the direction of the new top of the dough (the edge furthest from you) so you remember which way to roll for the next fold: 'against the grain' of the direction you folded the dough in. Rotating the dough between folds is important to achieve the 'honeycomb' crumb inside the croissants. Make one, then two, then three indentations, corresponding with which number fold you've just completed, for when you inevitably forget that, too.
ALMOND CROISSANTS:
Repurpose croissants that have passed the two-day event horizon of freshness by halving them, smearing vegan Creme d'amande in the middle and closing them up again. Dunk the croissants in Rum syrup. Smear a small amount of creme d'amande on top of each croissant, and press flaked almonds on top. Resuscitate in a preheated 320degF (160degC) oven for 20-25 minutes, turning on the oven grill (broiler) for the last few minutes, until the almonds are gorgeously toasted.
Repurpose croissants that have passed the two-day event horizon of freshness by halving them, smearing vegan Creme d'amande in the middle and closing them up again. Dunk the croissants in Rum syrup. Smear a small amount of creme d'amande on top of each croissant, and press flaked almonds on top. Resuscitate in a preheated 320degF (160degC) oven for 20-25 minutes, turning on the oven grill (broiler) for the last few minutes, until the almonds are gorgeously toasted.
Nutrition
Calories: 574kcal | Carbohydrates: 51g | Protein: 9g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 7g | Sodium: 349mg | Potassium: 254mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 66mg | Iron: 2mg
Vegan croissants recipe shared with permission from The Vegan Baker by Zacchary Bird, published by Smith Street Books, October 3 2023. Process steps and recipe card photos by Emily Weaving.
The post Vegan Croissants: Best Recipe and Bakery Brands appeared first on World of Vegan.
By: Michelle CehnTitle: Vegan Croissants: Best Recipe and Bakery Brands
Sourced From: www.worldofvegan.com/vegan-croissants/
Published Date: Thu, 19 Oct 2023 20:25:17 +0000
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This website is your go-to source for information regarding achieving optimal health through better diet choices and practices, emphasizing plant-based diets as the ideal way of life for a healthier future for us all! We believe that our universe functions perfectly when we act with confidence, grace and integrity - when we choose to be conscious eaters we contribute something special that benefits everyone around us.
Frequently Asked Questions
What are the benefits of a plant-based diet?
A plant-based diet has many health benefits including better digestion, improved heart health, increased energy, decreased stress hormones and potential environmental protection. Soy-based protein is made from legumes, beans and whole grains. It has higher fiber and lower levels of saturated fat than animal proteins. Plant-based diets provide vitamins, minerals, antioxidants, and other beneficial compounds that can help protect against cell damage from inflammation and oxidative damage which can lead to chronic illnesses such as heart disease and cancer. Increased fiber intake can promote gut bacteria growth and support digestive health. A variety of research has suggested that a plant diet can help improve moods, as it reduces stress hormones linked to animal protein consumption. As an alternative to factory farming, it is becoming more popular to eat less animal protein.
Can you build muscle on a plant-based diet?
Yes, it's possible to build muscle using a plant-based diet. A vegetarian diet doesn't necessarily mean that you can have less muscle, but the type of food one eats will play a significant role in building muscle strength and size. Plant-based diets could include legumes, lentils, peas, doves, seitan and nuts. They may also include high-protein foods such a legume, peas, beans, lentils, and peas. A properly balanced, plant-based diet will help you reach your fitness goals. It can also be combined with regular exercise and proper nutrition. Avoid processed foods, which are often high in unhealthy additives and preservatives. Getting adequate amounts of protein daily is essential for consistent gains, so incorporate foods like quinoa, flaxseed oil, nut butter, etc., into your daily meal plan. A nutritionist who specializes on plant-based nutrition can be a great resource, no matter what your goal is.
What are some excellent sources of protein on a plant-based diet?
On a plant-based diet, legumes like chickpeas and beans are excellent sources of protein. Many of these plant proteins also contain fiber. Flaxseeds and chia seeds, walnuts and hemp seeds all contain omega-3 fatty acid which can balance the nutrient intake of a plant-based diet.
Is there any athlete or celebrity who advocates a plant-based diet for their health?
There are many celebrities and athletes who advocate a plant-based diet. They include Kyrie Irving (NBA player), Lewis Hamilton (Formula 1 World Champion), Natalie Portman (actress), Meghan Trainor (singer) and Kenneth Farrow (NFL running back). Each have chosen to live a vegetarian/vegan life for their reasons, and they have all achieved amazing results in their sports or creative endeavors. Actress Alicia Silverstone even wrote a book titled Kind Diet, about her experiences with veganism. Novak Djokovic, a professional tennis player, has attributed his success to his unusual habit of eating mostly organic vegan food during competitions. His stats have dramatically improved since he began this diet. All four professional athletes report significant benefits, such as increased energy and faster recovery from injuries. These success stories show that plant-based diets can help you achieve better athleticism.
What other protein sources can I use instead of meat?
Protein is an important component of a healthy diet. It can be found in both animal- and plant-based sources. There are many plant-based protein sources, including legumes, nuts and seed, grains, quinoa and tofu. A high level of antioxidants can be found in many vegetables and fruits which can offer anti-inflammatory benefits. Some dairy alternatives, such as almond and oatmilk, can be fortified with protein, which makes them a great plant-based substitute to cow's. Pumpkin seeds and nutritional yeast, which are both plant-based alternatives to cow's milk, can add a cheesy flavor while also providing more micronutrients that their animal-based counterparts. Vegan protein powders for smoothies and shakes are great options for adding nutrition without having to eat animal products.
Can you still dine out at restaurants if your diet is plant-based?
Many restaurants now offer vegetarian options. Many vegan restaurants have opened in major cities and communities and offer delicious, healthy options. Many mainstream restaurants offer vegetarian-friendly options, so you can still enjoy the best of traditional restaurant cuisine while following a plant-based diet. Look for recipes that use vegetables, legumes, or beans as the star. You can substitute mayonnaise for healthy oils and high-fat dressings with vinegar or healthy oils. Don't be afraid to ask your server what items can be made vegan or have dairy substituted with coconut or almond milk.
Additionally, consider researching vegan cookbooks in advance for ideas about what proteins can replace meats and rich sauces. Most restaurants are happy to accommodate those who follow a plant-based lifestyle and will make every effort to accommodate them. It is possible to enjoy a delicious meal out while following a plant-based diet with a little creativity and research.
What are some common plant-based foods?
Because of its potential health and environmental advantages, a plant-based diet is on the rise. Common plant-based food are foods that are derived primarily from plants. These include fruits, vegetables and legumes, seeds, nuts, seeds, legumes, legumes, nuts, seeds, and legumes. These foods are rich in vitamins, minerals, antioxidants, dietary fiber, and other nutrients. The following are great sources of plant based protein: beans and pulses such as chickpeas or kidney beans; low-fat soya products, such as tempeh, edamame or edamame and high-fat dairy alternatives such as almond, coconut, or soy milk; vegan yogurt; soy patties; hemp powder; nutritional yeast flaflakes; whole wheat bread; whole wheat bread; whole grain cereals including oats and barley; flaxseed oils; and whole grain cereals Healthy fats such as olive, flaxseed and avocado are also available from plants. You can also find ready-to cook meals, which can reduce your grocery budget. Depending on the amount of food you purchase, a plant-based diet can be cheaper than others.
Statistics
- According to research published, going plant-based can cut grocery bills by $750 a year per person, Journal of Hunger & Environmental Nutrition. (forksoverknives.com)
- Another found that following a diet rich in plant foods and lower in animal foods was associated with a 16 percent lower risk of cardiovascular disease and a 31 to 32 percent lower risk of death from cardiovascular disease. (everydayhealth.com)
External Links
[TAG56]
[TAG58]
- Effects from Plant-Based Diets upon Weight Status: A Systematic Analysis - PMC
- For healthcare professionals, plant-based nutrition: Implementing diet as a primary mode of treatment and prevention of chronic diseases - PMC
[TAG61]
- Scientific Reports: The relationship between risk of breast cancer and plant-based dietary habits: A case-control analysis
- The carbon opportunity cost of animal-sourced food production on land
[TAG64]
- PubMed: Deteriorating beta cell function in type 2 Diabetes: A long-term model
- A Plant-Based Dietary Treatment Improves Beta Cell Function and Insulin Resistance In Overweight Adults: A Randomized 16-Week Clinical Trial - PubMed
How To
How to navigate social situations with a plant-based lifestyle?
It is not easy to transition to a plant based diet. You will need to manage social situations like dining out with your friends. Be proactive before going out for dinner to ensure that you don't compromise your dietary preferences while still enjoying tasty meals. Verify the restaurant's vegan policies before you go.
If the venue is suitable, start a conversation among friends and relatives about your preferences. This will avoid awkward conversations or misunderstandings about your dietary requirements. Trust the chef's judgment when creating vegan dishes. Talk to them if you have questions so they can best understand your needs.
If you are attending parties or events where vegans may not be well-known, make sure you have plenty of healthy snacks and drinks that aren't made from animal products. It is a great way to show your support! Recognize even the smallest gestures regarding vegan cooking as your non-vegan family members begin to incorporate plant-based recipes into their lives.
Navigating social situations while sticking to a vegan diet may seem challenging initially. Eventually, it becomes second nature; every effort put in results in gradual improvements, so start small and have faith in yourself!
Resources:
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[TAG95]In this bonus episode, Meryl Fury, the founder of Plant-Based Nutrition Movement, a nonprofit organization, talks about her dedication to improving children's |
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[TAG96]Plant-based dosa hotspot, Dosa Factory, is churning out huge portions of their dosas and they have a lot of competition in the neighborhood! On Mondays, they |
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[TAG97]Skip the sour cream—this cilantro lime crema is the BEST way to add a burst of tangy flavor to tacos, burritos, nachos, and more. I love it because it’s more |
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[TAG98]"Is it possible to get enough protein on a vegan diet?" and other common questions that people have about going vegan! This video was filmed before |
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[TAG99]Thursday shenanigans with @blackveganman It was nice to meet my boy in person, while he was in the Bay at @bluenileoak! #blackveganman #veganmen |
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[TAG100]My chocolate sweet potato smoothie is vegan, perfect for breakfast and contains no banana! Nourishing and wholesome, but tastes like dessert!The post Chocolate |
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[TAG101]One of the most powerful steps you can take to improve your health is to move to a plant-based diet. We have everything you need to know to get started here |
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[TAG102]Macaroni Recipe (Indian Style Macaroni Pasta)This mouth-watering fusion Indian-style Macaroni recipe will leave you wanting more! It is filled with flavor and |
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[TAG103]Butternut squash and basil together is such a tasty combination—truly a match made in flavour...The post Baked Pearl Couscous & Butternut Squash with Basil |
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[TAG104]Sun-kissed tomatoes and a crusty baguette pair up for some magic in this simple Panzanella Salad. It's quick, easy, and packed with Italian inspired flavor - |
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[TAG105]September is when summer and fall produce collide at the farmers’ market. It’s the best of both worlds, which is why this list is a long one.…The post Labor |
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[TAG106]Banana Milkshake Recipe | Wholesome Banana ShakeThis Banana Milkshake recipe includes sweet bananas and coconut milk for a rich and creamy consistency that |
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[TAG107]This luscious peach crisp recipe is full of warm, gooey, lightly cinnamon-y summer peaches. It’s finished with a crisp-but-tender oat and almond topping. Add a |
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[TAG108]Whether you’re considering eating less meat or giving it up entirely. |
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[TAG109]Get ready to go bananas over this banana pound cake! It’s perfectly moist, rich and buttery, and ready in under an hour. Yum! If you're anything like me, |
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[TAG110]Craving a warm cinnamon roll, but don't have hours to spend in the kitchen? Enter this Vegan Cinnamon Roll in a Mug. You can whip up a warm, gooey cinnamon bun |
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[TAG111]Say hello to your new summer obsession: Lemon Blueberry Cheesecake Bars! Tart, fresh lemon paired with sweet, juicy blueberries- all wrapped up in a creamy |
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[TAG112]Bookmark this simple pasta dish with peas and pesto! It is perfect for busy weeknights and you’ll be glad to have it. I’m so glad to have…The post Gaby’s Pasta |
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[TAG113]This month, farmers’ markets are exploding with goodness. Fortunately, much of the produce growing now doesn’t need much cooking, if at all. Now’s the time to |
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[TAG114]Are you looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It's light, healthy, and bursting with flavor |
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[TAG115]Columbia and NYP nutritionist Sabrina Toledano explains the benefits of a plant-based diet and how to get started. |
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[TAG116]Get ready to experience the magic of vegan apple honey! It’s a vegan friendly alternative to traditional honey that’s simple, delicious, and easy to make with |
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[TAG117]These Chipotle black bean burgers are my new favorite vegan burger. They are a meatless burger made with black beans, diced onions, carrots, celery, and |
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[TAG118]If you are new to plant based eating or looking for a new recipe to try out, give this vegan walnut taco meat for your next dinner. This walnut taco meat is |
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[TAG119]Hint: Your energy levels, gut microbiome, and environmental impact all win big. |
