This starter is simple to make and only requires ten minutes of prep and just 20 minutes to let bake in the oven. Fill your kitchen with a warm, sweet aroma and dive into these rounds to taste a bit of holiday cheer.

To make this recipe we’ll start by prepping and baking the potatoes. From there we’ll prepare the goat cheese mixture and cranberry sauce, and then it’s time for assembly!

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Loaded Sweet Potato Rounds with Vegan Goat Cheese and Cranberries

Serves 4

Ingredients

• 2 medium sweet potatoes
• 2 Tbsp olive oil 30 mL
• ¼ tsp salt
• Pinch of pepper
• 4 oz soft vegan goat cheese 113 g
• 2 Tbsp almond milk 30 mL
• 1 cup cranberry sauce
• To serve: pepitas

Instructions

1. Prep Potatoes: Preheat oven to 350°F (176°C). Cut sweet potato crosswise into round discs, about ¼ inch thick. Brush each side with oil and arrange on a parchment-lined baking sheet in a single layer. Sprinkle with salt and pepper.
2. Bake Potatoes: Bake for 20 minutes, or until fork-tender.
3. Goat Cheese: Meanwhile, whisk together goat cheese and milk until smooth.
4. Assemble: Let potatoes cool slightly, then top each with a dollop of whipped goat cheese, a spoonful of cranberry sauce, and a sprinkle of pepitas.

Nutrition:

Serving: 1 serving Calories: 377kcal (19%) Carbohydrates: 59g (20%) Protein: 7.4g (15%) Fat: 13.4g (21%) Saturated Fat: 5.3g (33%) Cholesterol: 14mg (5%) Sodium: 285mg (12%) Potassium: 948mg (27%) Fiber: 5.3g (22%) Sugar: 27.4g (30%) Calcium: 71mg (7%) Iron: 1mg (6%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries appeared first on The Beet.

For this dish, we’re cooking it up and serving it alongside juicy butternut squash and a large assortment of sautéed veggies. Finally, we’ll top it with feta for a creamy touch that makes the entire side dish complete!

It’s like pasta, reimagined. This dish is just as easy as plain old spaghetti in that all you have to do is chop and saute the veggies, boil the orzo, and assemble.

• Olive Oil: First up, we’ll need olive oil for prepping the squash and sautéing the veggies.
• Butternut Squash: Peeled, deseed, and dice a butternut squash (here’s how).
• Orzo: 1 lb of uncooked orzo (aka risoni) will be used to create 6 delicious, heaping servings.
• White Onion: Next up, chop up 1 medium-sized white onion to achieve about 1 cup, diced. You could also use yellow onion if that’s what you have on hand.
• Garlic: And because every good dish includes garlic, 3 cloves will taste great. You can slice or mince the cloves.
• Kale: We’re sneaking a bit of green into this dish by using 4 cups of finely chopped kale. It tastes great and helps sneak in extra nutrients!
• Vegan Feta: Sprinkle ½ cup of vegan feta crumbles on top because cheese makes every dish a little better.
• Salt and Pepper: Finally, ¼ tsp each of salt and pepper will bring out the flavors of the dish, making everything pop!

Prep time:10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Vegan Butternut Squash Orzo Salad

Serves 6

Ingredients

• 2 Tbsp olive oil divided, 30 mL
• 1 medium butternut squash
• 1 lb uncooked orzo aka risoni, 453 g
• 1 cup diced white onions 90 g
• 3 cloves garlic sliced or minced
• 4 cups finely chopped kale 360 g
• ½ cup crumbled vegan feta cheese 100 g
• ¼ tsp each salt and pepper

Instructions

1. Butternut: Peel, seed, and dice the butternut. Heat 1 Tbsp olive oil over medium/high heat in a large skillet, then add butternut. Cover and cook, stirring occasionally, until butternut is fork-tender, 10 to 15 minutes. When finished, roughly mash half of the butternut, then remove it from pan and wipe clean.
2. Orzo: Meanwhile, cook orzo according to the instructions on package, about 10 minutes. Strain, cover, and set aside.
3. Saute: Heat remaining 1 Tbsp of oil over medium heat in your skillet. Add onion and garlic, cooking until soft, about 5 minutes. Add kale, cover, and cook until kale wilts and is soft, 5 minutes.
4. Assemble: Stir together butternut, sautéed kale mixture, orzo, feta, salt, and pepper.

Nutrition Information
Serving: 1serving Calories: 427kcal (21%) Carbohydrates: 74.4g (25%) Protein: 13.7g (27%) Fat: 8.8g (14%) Saturated Fat: 2.6g (16%) Cholesterol: 11mg (4%) Sodium: 260mg (11%) Potassium: 590mg (17%) Fiber: 5.6g (23%) Sugar: 7.4g (8%) Calcium: 174mg (17%) Iron: 4mg (22%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Easy Butternut Squash Orzo Salad with Dairy-Free Feta appeared first on The Beet.

Mashed squash is a great option whether you’re in the mood for sweet or savory because you can make it both ways. For a sweet version we mix in a dash of maple syrup or brown sugar and cayenne pepper, and for a savory version, we go an herby route with garlic and thyme or rosemary. It’s flexible to whatever you’re feeling, and both variations are oh-so-delicious.

This recipe amounts to four generous servings, so enjoy it with others, or save the extra for tomorrow’s mid-day snack!

Prep time: 5 minutes

Cook time: 45 minutes

Total time: 50 minutes

Mashed Butternut Squash

Serves 4

Ingredients

Base

• 1 medium butternut squash
• 4 tablespoons oil or vegan butter divided

Flavor Options

• Herbed: 2 cloves minced garlic, 2 teaspoons finely chopped thyme or rosemary, ¼ teaspoon ground black pepper
• Sweet: 2 tablespoons brown sugar or maple syrup, a pinch of cayenne pepper

Instructions

1. Prep: Preheat oven to 400°F (204°C). Cut the top and bottom off of the butternut, then carefully cut it in half, lengthwise (the skin can stay on). Use a spoon to scoop out the seeds. Drizzle the orange part with either 2 Tbsp of oil or rub with 2 Tbsp of vegan butter.
2. Flavor: If you want to add a flavor, rub on the ingredients of your chosen flavor option.
3. Roast: Place butternut cut side down on a baking sheet, roasting for about 45 minutes, or until fork-tender.
4. Mash: Allow butternut to cool slightly, then scoop out the orange flesh and place in a large bowl. Add the remaining 2 Tbsp of oil or butter, then mash to your desired consistency.

Tip: In a hurry? Rather than roasting the butternut in halves, you can peel and cube the orange flesh, then either boil or saute until tender.

Nutrition Information

Serving: 1serving (without flavorings) Calories: 199kcal (10%) Carbohydrates: 20.5g (7%) Protein: 1.8g (4%) Fat: 14.2g (22%) Saturated Fat: 2g (13%) Cholesterol: 0mg Sodium: 7mg Potassium: 616mg (18%) Fiber: 3.5g (15%) Sugar: 3.9g (4%) Calcium: 84mg (8%) Iron: 1mg (6%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Easy Vegan Mashed Butternut Squash for a Healthy Snack or Side Dish appeared first on The Beet.

When it comes to making these, all you have to do is mix the stuffing and assemble the apples. Then, just let the slow cooker do its thing! I recommend cooking on high for 2 hours (or low for 4) to allow the apples to reach a soft, fork-tender consistency.

Here’s what you’ll need for this easy vegan recipe:

• Apples: Start with 6 apples of any variety. I used fuji!
• Rolled Oats: Next, use ½ cup of rolled oats for oomph and nutrients. Avoid instant or steel-cut oats for this recipe.
• Flour: ¼ cup of all-purpose flour helps to bind together the stuffing.
• Brown Sugar: Sweeten up the filling with ¼ cup of brown sugar.
• Pecans: ¼ cup of pecans (roughly chopped) adds texture and tasty flavor!
• Butter: Include ¼ cup of cold vegan butter. Cut into small cubes before adding the other ingredients. You can use a dairy-free alternative if you’d like.
• Cinnamon: Use ½ tsp of cinnamon for flavor.
• Salt: Last but not least, ¼ tsp of salt finishes up the apples, helping to bring out all the other flavors of the dish!

Prep time: 15 minutes

Cook time: 2 hours

Slow Cooker Stuffed Apples

Serves 6

Ingredients

• 6 apples any variety, we used Fuji
• ½ cup rolled oats
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup pecans roughly chopped
• ¼ cup cold unsalted vegan butter cut into small cubes
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Instructions

1. Prep Apples: Cut just the top off of each apple. Using a small spoon, scoop out the seeds and some of the inside, leaving ¼ to ½ inch of apple flesh around the outside to act as a bowl.
2. Filling: In a medium bowl, combine all remaining ingredients. Use a pastry cutter or your fingers to work the butter into the dry ingredients. It should resemble a coarse crumb when mixed.
3. Stuff: Spoon the oat mixture into each apple, packing it in to prevent the mixture from falling out.
4. Cook: Add ¼ inch of water to your slow cooker. Place apples into the slow cooker in a single layer. Cover with a lid and cook for 2 hours on high or 4 hours on low. Apples should be fork tender when finished.
5. Serve: Serve warm, topped with ice cream and/or caramel.

Nutrition Information
Serving: 1apple Calories: 286kcal (14%) Carbohydrates: 46.1g (15%) Protein: 2.6g (5%) Fat: 12.1g (19%) Saturated Fat: 5.3g (33%) Cholesterol: 20mg (7%) Sodium: 156mg (7%) Potassium: 300mg (9%) Fiber: 6.8g (28%) Sugar: 29.3g (33%) Calcium: 18mg (2%) Iron: 2mg (11%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Easy Vegan Slow Cooker Stuffed Apples appeared first on The Beet.

For the squash, you’ll just need a few basics.

• Acorn Squash: Start off with 3 acorn squashes, which will amount to 6 servings.
• Olive Oil: We will use 2 tablespoons of olive oil to help the squash roast to golden brown perfection.
• Salt and Pepper: We’re keeping the flavorings for this part simple with ¼ tsp of both salt and pepper.

For the stuffing, we’re going for a tasty blend of veggies (carrots, onion, and celery), loads of spices, wild rice, dried cranberries, and even a granny smith apple.

• Veggies: Carrots, celery, onion, and garlic (otherwise known as a Mirepoix) create a flavorful foundation for this stuffing.
• Wild Rice: 1 cup of wild rice will add both density and flavor. Feel free to substitute white or brown rice, or go with a different grain, like bulgur or quinoa.
• Vegetable Broth: We will use 2 cups of veggie broth to cook the rice, as this is much more flavorful than simply using water.
• Vegan Feta Cheese: 1 cup of crumbled vegan feta brings a creamy tang to help cut through the flavorful veggies.
• Dried Cranberries: For an element of sweetness include ¼ cup of dried cranberries.
• Apple: Additionally, dice up ½ of a granny smith apple for a zingy crunch.
• Herbs: Rosemary and sage bring the flavor of fall. Feel free to throw in more of your favorites, like thyme!
• Salt & Pepper: Finally, finish things off by adding ½ tsp of salt and pepper, and you’re finished!

Prep time: 15 minutes

Cook time: 1 hour 15 minutes

Stuffed Acorn Squash

Serves 6

Ingredients

Squash

• 3 acorn squash
• 2 tablespoons olive oil
• ¼ tsp each salt and pepper

Stuffing

• 1 tablespoon olive oil
• 1 cup diced carrot about 2 carrots
• ½ cup diced celery about 1 rib
• ½ cup finely chopped white or yellow onion about ½ an onion
• 2 cloves garlic minced
• 1 cup wild rice
• 2 cups vegetable broth
• 1 cup crumbled vegan feta cheese
• ¼ cup dried cranberries
• ½ granny smith apple diced
• 1 Tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh sage
• ½ tsp each salt and pepper

Instructions

1. Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
2. Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
3. Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
4. Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped-out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
5. Bake: Return stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.

Nutrition Information
Serving: 1serving Calories: 349kcal (17%) Carbohydrates: 50.6g (17%) Protein: 11.3g (23%) Fat: 13.4g (21%) Saturated Fat: 5g (31%) Cholesterol: 22mg (7%) Sodium: 853mg (37%) Potassium: 1080mg (31%) Fiber: 6.6g (28%) Sugar: 5.5g (6%) Calcium: 226mg (23%) Iron: 3mg (17%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Vegan Stuffed Acorn Squash, a Perfect Thanksgiving Main appeared first on The Beet.

The concept is simple: Brush a cauliflower head with a flavorful combination of seasonings, baked it to perfection, then slather it with whipped vegan feta and drizzle it with herb sauce.

The three steps to make this recipe include:

• Cauliflower: A medium-sized head of cauliflower that’s free from blemishes or brown spots.
• Marinade: We’ll marinade the cauliflower with a flavorful combination of olive oil, brown sugar, smoked paprika, curry powder, cumin, salt, and pepper.
• Sauces: To brighten up the cauliflower, we’ll serve it with two killer sauces – creamy whipped feta and herby chimichurri.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Whole Roasted Cauliflower with Vegan Whipped Feta

Serves 6

Ingredients

Cauliflower:

• 1 head cauliflower
• 2 tablespoons olive oil 30
• 2 tabelspoons water 30
• 2 tablespoons brown sugar
• 1 teaspoon each smoked paprika, curry powder, cumin, salt
• ½ teaspoon black pepper

Vegan Whipped Feta:

• 8 oz room temperature vegan feta cheese
• 3 oz room temperature vegan cream cheese 

Herb Sauce:

• ½ cup packed fresh parsley (can replace half with cilantro)
• ½ cup olive oil
• 2 cloves garlic
• 1 jalapeno pepper, seeds removed
• 1 tablespoon lemon juice
• ¼ tsp salt

Garnish

• A handful of pine nuts

Instructions

1. Prep: Preheat oven to 400°F (204°C). Trim the leaves and tough bottom stem from the cauliflower, being sure to leave the head intact. Whisk together all remaining “Cauliflower” ingredients. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
2. Bake: Set a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. Place the cauliflower stem side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork. If the cauliflower hasn’t become brown on the outside, switch the oven to broil and cook for about 5 minutes, watching closely to prevent burning.
3. Sauces: While cauliflower cooks, add feta and cream cheese to a food processor and blend until smooth and creamy. Remove from processor, wipe it clean, then blend “Herb Sauce” ingredients until smooth.
   Serve: Place cauliflower on a serving tray. Serve warm, slathered with whipped feta, drizzled with herb sauce, and sprinkled with pine nuts.

Notes

• Change up the sauces by using romesco sauce (for a smoky pepper flavor) or yum sauce (for a cheesy vegan flavor).
• Spice it up by adding a pinch of cayenne or harissa to the marinade.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 8.3g | Protein: 7.6g | Fat: 36.5g | Saturated Fat: 12.1g | Cholesterol: 49mg | Sodium: 966mg | Potassium: 225mg | Fiber: 1.5g | Sugar: 5.7g | Calcium: 221mg | Iron: 1m

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Thanksgiving Main: Whole Roasted Cauliflower with Vegan Whipped Feta appeared first on The Beet.

This recipe is easy and preparing your crisp only takes 15 minutes and requires three simple steps, and children love to partake in the baking prep! You’ll cook your crisp until golden for 45 minutes and enjoy the scent of fresh, fall-festive aroma. Be sure to scoop dairy-free ice cream on top of your crisp and watch the topping melt over your warm, delicious dessert. Enjoy!

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Vegan Apple Crisp

Serves 6

Ingredients

Apples

• 3 tart apples like Granny Smith, McIntosh, or Pink Lady
• 3 sweet apples like Honey Crisp, Fuji, or Ambrosia
• ½ cup brown sugar 100 g
• ¼ cup flour 30 g
• 1 Tbsp lemon juice 15 mL
• 1 tsp cinnamon
• Optional: a pinch of ground nutmeg, ground cloves, or ground ginger

Crisp

• 1 cup flour 120 g
• 1 cup rolled oats aka old-fashioned oats
• 2 Tbsp brown sugar 15 g
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup cold unsalted plant-based butter 115 g

Instructions

1. Apples: Preheat oven to 350°F (175°C). Peel and quarter the apples, removing the tough core and seeds, Chop them into bite-sized pieces. In a large bowl, toss apples together with the remaining “Apple” ingredients.
2. Crisp: In a separate bowl, stir together flour, oats, brown sugar, cinnamon, and salt. Cut the butter into cubes, then add it to the flour mixture. Use a pastry cutter, 2 forks, or your fingers to work the butter into the mixture until it resembles coarse pea-sized crumbs.
3. Bake: Bake for 45 minutes, or until the top is golden brown and the sides are bubbling. Serve warm, topped with your favorite plant-based ice cream.

Tips & Tricks: Store leftovers in an airtight container in the fridge for 5 to 7 days.
Nutrition:
Serving: 1 large serving Calories: 488kcal (24%) Carbohydrates: 83.1g (28%) Protein: 5.3g (11%) Fat: 16.9g (26%) Saturated Fat: 7.9g (49%) Cholesterol: 0mg Sodium: 109mg (5%) Potassium: 357mg (10%) Fiber: 7.9g (33%) Sugar: 45.7g (51%) Calcium: 44mg (4%) Iron: 3mg (17%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Easy Vegan Apple Crisp Topped with Dairy-Free Ice Cream appeared first on The Beet.

The base of this dairy-free curry uses coconut milk for a smooth, creamy richness and calls for silken tofu for plant-based protein and a textured bite. The curry sauce and tofu are served warm and garnished with cilantro and sriracha, a fresh-tasting and spicy combination that is perfect for a weeknight lunch or dinner.

Sarah Bond, creator of Eat Live Learn and this delicious recipe, shares that her soup receives an A+ in the “cozy department,” and  loves to enjoy the rich pumpkin flavor this time of year!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Vegan Pumpkin Curry

Serves 4

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 Tbsp grated ginger
• 2 to 4 Tbsp Thai red curry paste depending on the brand, you may need more
• 2 15-oz cans of pumpkin puree, not pumpkin pie filling
• 1 13.5-oz can of coconut milk
• 1 cup vegetable broth
• 1 16-oz package of silken tofu cubed
• ¼ cup chopped cilantro
• 1 tablespoon lime juice
• 1 teaspoon soy sauce use tamari for gluten-free
• To serve: cilantro, sriracha, pumpkin seeds

Instructions

1. Flavor Base: Heat oil in a large pot over medium heat. Add garlic and ginger, cooking until soft and fragrant, about 2 minutes. Add the curry paste and cook for another minute.
2. Fillings: Stir in pumpkin, coconut, and broth. Bring to a gentle simmer, uncovered, for 10 minutes.
3. Finish: Remove from heat and gently stir in tofu, cilantro, lime juice, and soy sauce. Spoon into serving bowls, optionally topping with more cilantro, sriracha, and pumpkin seeds.

Nutrition:
Serving: 1serving Calories: 356kcal (18%) Carbohydrates: 23.2g (8%) Protein: 12.9g (26%) Fat: 25.4g (39%) Saturated Fat: 16g (100%) Cholesterol: 0mg Sodium: 716mg (31%) Potassium: 842mg (24%) Fiber: 5.7g (24%) Sugar: 7.8g (9%) Calcium: 106mg (11%) Iron: 7mg (39%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post 15-Minute Dinner: Easy Vegan Pumpkin Curry appeared first on The Beet.

All you need is 15 minutes to prep this dish and just 10 minutes for the asaprgus “fries” to cook. Double, triple, or quadruple the batch and save your dairy-free yogurt dip if you want a tasty sauce for your veggies and crackers throughout the week.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Dairy-Free Parmesan & Almond Baked Asparagus Fries

Servings 4 people

Ingredients

Fries

• 1 cup almonds 143 g
• ½ cup grated vegan parmesan cheese 50 g
• ½ tsp salt
• ½ tsp paprika
• ¼ tsp ground black pepper
• ½ cup all-purpose flour 64 g, can sub all-purpose gluten-free flour
• 2 flax eggs (1 tbsp of flax meal + 3 tbsp of water)
• 1 lb asparagus 450 g

Yogurt Dip

• ¼ cup plain dairy-free yogurt 60 g
• ¼ cup vegan cream cheese 60 g
• 1 clove garlic minced
• 1 tbsp chopped chives
• ½ tsp lemon juice 5 mL
• Pinch of salt

Instructions

1. Prep: Preheat oven to 425°F. In a food processor, pulse almonds until they become coarse crumbs. Mix in the grated parmesan, salt, paprika, and pepper. Prepare your workspace by putting the flour, eggs, and almond mixture in three separate large shallow dishes.
2. Coat: Trim the tough bottoms off of your asparagus. Roll each in flour, then dip and coat in the eggs, and coat with almond crumbs.
3. Bake: Place on a parchment paper-lined baking sheet and bake for 10 to 12 minutes, or until asparagus is tender when pierced with a fork. While asparagus cooks, combine all yogurt dip ingredients.

Nutrition

Serving: 1servings

Calories: 422kcal | Carbohydrates: 27g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 530mg | Potassium: 622mg | Fiber: 6g | Sugar: 7.5g | Vitamin A: 1450IU | Vitamin C: 10.7mg | Calcium: 350mg | Iron: 4.7mg

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Healthy Snack: Dairy-Free Parmesan & Almond Baked Asparagus Fries appeared first on The Beet.

Not only are these popsicles refreshing, yummy, and healthier, but they’re also picturesque and make for a beautiful platter stacked on top of each other (just keep them out of the sun)! These pops are naturally sweetened with agave, cherries, and dark chocolate with hints of vanilla. Get your food processor and popsicle molds ready for one of your new favorite summer vegan recipes.

Prep Time: 5 minutes

Freeze Time: 6 hours

Total Time: 6 hours 5 minutes

Dairy-Free Chocolate Covered Cherry Yogurt Popsicles

Serves 8

Ingredients

• 1 cup plain dairy-free yogurt
• 1 Tbsp agave 15 mL
• ¼ tsp vanilla extract 1 mL
• 1 cup cherries 250 g, fresh or frozen
• ½ cup dark chocolate 100 g, chopped
• 2 Tbsp coconut oil 30 mL, melted
• ¼ cup chopped almonds 50 g

Instructions

1. In a small bowl, combine yogurt, honey, and vanilla.
2. In a food processor, grind the cherries until fairly smooth.
3. Add a spoonful of yogurt to each mold, followed by a spoonful of cherry. Keep adding yogurt and cherry, in alternating layers, until the mold is full. With a skinny utensil (like the handle of a fork or straw), gently swirl a few times to slightly combine the layers.
4. Freeze until hard (at least 6 hours)
5. Before removing popsicles from the freezer, make the chocolate sauce by adding chocolate and coconut oil to a heat-resistant bowl. Bring a pot of water to a boil and set the bowl of chocolate over the boiling water (just above the water, not submerged).
6. Stir constantly until most of the chocolate is melted. Remove the bowl from over the steam and continue to stir until the chocolate has all melted.
7. Remove popsicles from the freezer and run them under warm water for a few seconds to loosen them up. Remove each from the mold, drizzle with chocolate, and quickly sprinkle with chopped almonds.

Notes: Store leftovers in an airtight container in the freezer.

Nutrition Serving: 1 popsicle

Calories: 144 | Carbohydrates: 12.7g | Protein: 4.6g | Fat: 8.8g | Saturated Fat: 5.7g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 96mg | Fiber: 1.1g | Sugar: 10.2g | Vitamin A: 500IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 0.5mg

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

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