Recipes — no cook

This super healthy plant-based no-bake pumpkin pie recipe is so darn good and so darn easy it's sure to become a fall staple.

Pre-packaged dairy-free ice cream is usually loaded with sugar, but this peanut butter cookie dough vegan ice cream is naturally sweet! Don’t limit yourself to peanut butter cookie dough. Try adding cacao for chocolate plant-based ice cream, or frozen strawberries for strawberry ice cream. Sometimes I even get creative and make chai spiced ice cream, black pepper turmeric ice cream, and even beet ice cream! The possibilities are endless. Prep time: 20 minutes Freeze time: 30-40 minutes Yield: 4 servings Ingredients 1 can of chickpeas (garbanzo beans) rinsed and drained 3 TBS + 1 TBS of natural peanut butter 1 TBS+ 1...

Don't let the word "salad" give you pause. This week's creamy tahini carrot salad is a side dish PACKED with health benefits: Carrots: Beta-carotene is converted to vitamin A by your body. This helps with vision, skin, and is great for immunity! Turmeric and black pepper: Turmeric’s main active ingredient is curcumin which is an anti-inflammatory and anti-oxidant. Black pepper helps to activate curcumin by 2000%! Cucumber: Cucumbers are filled to the brim with vitamin E, so save a few slices to put on your eyes! Lemon: Lemon not only supports digestion, but is a great source of vitamin C which can keep...

I hate to feed into the stereotype that vegans only eat salad… but there’s nothing better on a hot day than fresh, loaded greens. And while making your own dressing MAY sound intimidating, I promise you it's not! Meet my favorite quick and easy salad companion: creamy garlic oil-free dressing! My favorite way to enjoy this rich, nutty dressing is over a salad made with equal parts arugula, spinach, and basil, topped with fresh veggies. (Pick your favorite veggies, but here's a tip: what grows together, goes together. In season always tastes best!) Serves: Enough dressing for 4 salads Prep time:...