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Vegan Mint Chocolate Chip Ice Cream
Dessert American

Vegan Mint Chocolate Chip Ice Cream

4.7

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
  2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
  3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Quince-Cinnamon Compote
Dessert

Quince-Cinnamon Compote

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Rinse quinces under running water to remove the fuzzy layer. Squeeze the lemon into a large bowl and fill halfway with water.
  2. 2 Cut quinces into quarters. Peel, core, and dice one quarter at a time, and transfer fruit to the lemon water to prevent browning.
  3. 3 Combine 3 cups of fresh water, cane sugar, agave syrup, cinnamon stick, and cardamom pod in a saucepan and bring to a boil. Add drained quinces and reduce heat to medium-high. Cook at a low boil for 20 minutes.
  4. 4 Reduce heat to medium-low. Cover the saucepan with a lid, placing a wooden spoon underneath to keep it slightly ajar and allow some steam to escape without it drying out. Simmer like this for about 25 minutes. The compote is ready when the fruit has turned a red blush color, it is tender to a fork, and the syrup has reduced by three-fourths. The objective is to have softened fruit with a thickened syrup at the end. The syrup will thicken more upon cooling.

By Buckwheat Queen

Green Tea Lemon Cookies (Gluten-Free)
Dessert

Green Tea Lemon Cookies (Gluten-Free)

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix brown rice flour, brown sugar, pecans, baking soda, and lemon zest together in a mixing bowl. Cut open tea bags and add contents to the bowl. Add butter, agave syrup, and vanilla extract. Blend with a fork until dough comes together.
  3. 3 Roll dough into 1-inch balls and place on a baking stone.
  4. 4 Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. Cool for 1 minute before transferring to a cooling rack. Gently press any broken cookies back together. Let cool. Repeat with remaining cookie dough.

By SuzzzyGal

Vegan Panna Cotta with Strawberry Rhubarb
Dessert

Vegan Panna Cotta with Strawberry Rhubarb

Prep
20 min
Cook
25 min
Total
355 min

Instructions

  1. 1 Whisk soy milk with agar-agar. Set aside.
  2. 2 Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
  3. 3 Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
  4. 4 Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
  5. 5 When the coconut ‘panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.

By Buckwheat Queen

Spiced Persimmon Butter
Pantry American

Spiced Persimmon Butter

4.8

Prep
40 min
Cook
600 min
Total
640 min

Instructions

  1. 1 Place persimmons into a slow cooker; drizzle with lemon juice. Cover the slow cooker.
  2. 2 Cook on High for about 2 hours.
  3. 3 Mash persimmons with a potato masher. Stir in agave syrup, cinnamon, and cloves until incorporated. Cover the slow cooker.
  4. 4 Cook on Low, uncovered, for 8 hours to overnight, stirring several times to prevent burning during the cooking period.
  5. 5 Inspect 4 (or more) half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until persimmon mixture is ready. Wash new, unused lids and rings in warm, soapy water.
  6. 6 Purée persimmon mixture with an immersion blender until smooth (or purée in batches in a blender).
  7. 7 Pack persimmon butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  8. 8 Cool to room temperature, then store in the refrigerator.

By Cathy

Paleo Banana Bread

Paleo Banana Bread

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
  2. 2 Mix together almond flour, ground cinnamon, and baking soda in a bowl.
  3. 3 Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
  4. 4 Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

By MelissaMC

Lighter Banana Crumb Muffins

Lighter Banana Crumb Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter.
  3. 3 Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins.
  4. 4 Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.

By aradi

Grilled Halloumi with Herbed Berry Salsa
Dinner

Grilled Halloumi with Herbed Berry Salsa

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place blueberries and red currants into a mixing bowl. Add 2 tablespoons mint, 2 tablespoons cilantro, marjoram, habanero, olive oil, agave syrup, and juice of 1 lime. Mix and set aside.
  2. 2 Heat a nonstick griddle over medium-high heat. Cook cashews until browned, stirring often to keep from burning, 8 to 10 minutes. Transfer cashews to a plate and set aside. Reduce heat to medium and brown halloumi cheese slices, 2 to 3 minutes per side.
  3. 3 Place halloumi cheese onto a plate, top with berry salsa mixture and remaining 1 tablespoon mint and cilantro. Chop cashews and spread on top of halloumi. Garnish with lime wedges from remaining lime. Serve immediately.

By Buckwheat Queen

Cranberry, Cheddar, and Brussels Sprouts Salad
Dinner

Cranberry, Cheddar, and Brussels Sprouts Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.
  2. 2 Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sunflower seeds.

By jaybu

Avocado Tomato Salad with Quinoa
Lunch American

Avocado Tomato Salad with Quinoa

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl.
  2. 2 Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat.
  3. 3 Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

By Marlene Lewis

Vegan Energy Balls
Appetizer American

Vegan Energy Balls

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
  2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
  3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
  4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
  5. 5 Place in the freezer to firm up and store.

By Kameron

Weeknight Skillet Slaw
Dinner American

Weeknight Skillet Slaw

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Mix chipotle hot sauce, rice vinegar, soy sauce, ginger, and agave syrup together in a small bowl to make sauce.
  2. 2 Heat olive oil and sesame oil in a wok or large skillet over medium heat. Add ground turkey; cook, stirring to break up clumps, until juices run clear, about 6 minutes. Season with salt and pepper. Transfer to a bowl, reserving juices in the wok.
  3. 3 Combine coleslaw mix, red bell pepper, green onions, and garlic in the wok; cook and stir over medium heat until slaw is slightly wilted, 1 to 2 minutes. Add sauce; mix to combine, about 1 minute. Return turkey to the wok and stir until heated through, 2 to 3 minutes.
  4. 4 Sprinkle sesame seeds over slaw before serving.

By Matt Wencl

Broiled Chicken Thighs with Mango Salsa
Dinner American

Broiled Chicken Thighs with Mango Salsa

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Place chicken thighs in a gallon-sized resealable bag.
  2. 2 Combine avocado oil, lime juice, agave syrup, garlic, chili powder, cumin, ground coriander, smoked paprika, salt, and pepper in a bowl; stir together to create the marinade. Pour marinade into the bag with the chicken. Squeeze out as much air as possible, seal, and place in the refrigerator, making sure chicken pieces are in a single layer. Marinate for 8 hours, turning chicken pieces occasionally.
  3. 3 Prepare salsa about 1 hour before cooking time. Combine mangoes, cilantro, jalapeno pepper, bell pepper, lime juice, salt, and cayenne in a bowl. Mix to combine and refrigerate for 1 hour.
  4. 4 Set an oven rack about 5 inches from the heat source and preheat the oven's broiler.
  5. 5 Place chicken thighs in a single layer on a broiler pan and discard marinade. Broil for 5 minutes. Flip and broil until chicken is slightly caramelized and an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C). Serve chicken warm, with salsa.

By Bibi