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Directions

1. Get your popsicle mold ready and set aside.
2. Pour oats into a bowl and cover with water. Do the same with the almonds. Refrigerate both bowls at least 4 hours or overnight to allow oats and nuts to soften. When you’re ready to blend, drain oats in a sieve and pour into your blender. (They’ll be quite mushy.)
3. Drain almonds. (Skip this next step if using blanched almonds.) Set a kettle on to boil and put almonds back in their bowl. When water is boiling, pour over almonds and allow to stand 5 minutes until just warm. Skin almonds by breaking skin gently with your fingernail and squeezing out the nut.
4. Add almonds, dates, coconut milk, vanilla, stevia, and salt to blender. Blend ingredients for 2 minutes until creamy, scraping down sides occasionally with a spatula. Pour in chocolate shavings and mix with a spatula to distribute evenly.
5. Pour mixture into prepared molds. Push in sticks and freeze according to manufacturer’s directions. Invert mold and run under or dip in warm water to loosen popsicles. Store in freezer for up to a week.

You may think that making a deliciously flaky pie crust vegan is an impossible task, but it can be done, and we will show you how. This go-to recipe, perfect for Thanksgiving to accommodate all tastes and dietary restrictions, is very easy to make, and you probably have all the ingredients in your fridge and pantry already. Featuring coconut oil, you won’t need any butter or additional dairy. As some reviewers have mentioned, if you’re concerned that your pie will taste a little too coconutty, you should try using refined coconut oil.

The developer for this recipe enjoys using the food processor to make her pie crusts, which, she admits, could make some crust connoisseurs cringe. But using one makes the whole process fast and simple. Seriously, there’s no reason to be intimidated if you want to take on the task of making a beautiful pie crust at home. Sometimes it takes a couple of tries, but it’s well worth it when it all comes together. Of course, you could also use your hands to make this dough too if you want to go the more rustic vibe. Just try not overwork the dough too much and let the ingredients get too warm. It’s also convenient that you can keep the crust in the fridge until you’re ready to fill and bake. We love this crust with a blueberry filling, an apple filling, even a strawberry one if you want a springtime pie, but feel free to experiment with your favorite, in-season fruits. —The Editors

Directions

1. Place the flour, sugar, and salt in a food processor fitted with the S blade. Pulse to combine. Add the oil and pulse until the mixture is crumbly and will stick together when you squeeze it. Pulse in ⅓ cup water, until the dough holds together when you make a handful of it and is visibly starting to come together in the food processor. It’s fine to have a lot of crumbs still—that’ll make a good, flaky crust—but it should be easy to shape into a large ball. If necessary, add a little more water until the texture is right. Alternately, you can cut the oil into very small pieces and work into the flour with bare, dry hands. Add the water and knead until it has the texture described above.
2. Turn the dough onto a lightly floured surface. If you’re not ready to use the crust, shape into a flat ball, wrap with plastic, place in a freezer bag, and freeze. If you are ready to use it but not at this very second, store in the fridge until it’s time to bake.
3. When you are ready to use the crust, make sure it’s soft enough to roll. Using a rolling pin, roll the dough into a large circle—enough that you can imagine easily covering your pie pan—using extra flour to keep things from sticking as you go. Gingerly lift onto your pie pan (little tears are fine; you can fix them later). Squeeze the edges to make a pretty, puckered pattern. Refrigerate the crust until ready to bake.

Directions

1. Place all ingredients in a mixing bowl and stir together with a spoon until well blended.
2. I take as much mixture that will fill a plastic scoop (approximately 1 firmly packed tablespoon), and once pressed firmly in the scoop, I gently tap it out onto my hand and place on a plate. It will hold the form of whatever you’ve pressed it into. Continue with this step until all of mixture has been formed into delectable bite-size macaroons!
   
3. Refrigerate in an airtight container once made, to preserve freshness…enjoy!

   A note to strict raw foodies…maple syrup is not raw…but it is the most delicious and I can’t suggest any more delectable way to make these.

4. If variations are desired…you can dip in chocolate, add cinnamon, macadamia nuts, strawberries, or cherries, as I found out in Rawmazing.
   

Directions

1. Preheat oven to 350F degrees.
2. In a medium mixing bowl combine the flour, baking soda, and salt.
3. In a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla.
4. Pour the flour mixture over the peanut butter mixture and stir until barely combined (still a bit dusty looking)
5. Let sit for five minutes, give one more quick stir (just a stroke or two)
6. Drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork.
7. (** Note: This is a loose batter, so if you’re set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step)
8. Bake for 10-11 minutes … keeping an eye on them so they don’t over bake .. or they’ll be dry.
9. Let cool five minutes and transfer to a cooling rack.

Directions

1. Peel carrots and cut them into sticks (2 cm long x 1/2 cm wide).
2. Cut asparagus in 3 to 4 cm chunks, having snapped off their tougher ends first.
3. Cut broccoli florets in quarters.
4. Heat some olive oil in a large skillet or paella pan.
5. Add finely chopped onion and garlic. Cook until soft and golden.
6. Add carrots, broccoli, asparagus and broad beans. Cook for a few minutes.
7. Add rice, paprika, saffron and vegetable stock.Mix well. Simmer gently until stock is absorbed, making sure not to overcook the rice.
8. When rice is cooked, add drained artichoke hearts cut in half plus preserved lemons.
9. Add a dash of smoked paprika and chopped parsley leaves. Blend carefully. Season to taste.
10. Serve straight away.

Directions

1. Heat a large pot over medium-high heat
2. Add onion, celery, bell pepper & carrots with a splash or two or broth
3. Cook until veggies soften 10 minutes
4. Add garlic & spices sauté another 5 minutes
5. Pour broth into pot with sweet potato, split peas & bay leaf
6. Turn heat down to medium-low
7. Simmer 45 minutes covered until green peas begin to soften & pop
8. Remove half the soup, place in blender & pulse to puree
9. Add pureed soup back to the pot & stir well
10. Serve immediately & garnish with green onions

Directions

1. Preheat oven to 400 degrees Fahrenheit. Line a regular muffin tin with parchment liners.
2. In a large bowl, mash the bananas. Add the non dairy milk, sugar, and ground flaxseed. Mix to combine.
3. Add the flour, baking powder, cinnamon, ground nutmeg and salt into the wet mixture. Stir until nearly all combined. The flour will look like too much at first, but just keep mixing!
4. When the batter is almost mixed completely, add the blueberries in. Continue to fold as to not smush any of the blueberries and avoid over mixing.
5. Spoon the batter to fill the cups all the way to the top. Try to pack as much batter into each cup.
6. Bake at 400 degrees Fahrenheit for 15 minutes and then another 15-20 minutes at 350 degrees Fahrenheit.
7. Allow to cool in the tin until you can touch it. Then allow the muffins cool completely on a wire rack. Enjoy!