1. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  2. 4-Ingredient Golden Milk Mix
  3. Cold Soba Noodle Salad Recipe
  4. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  5. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  6. Curried Quinoa Chickpea Burgers
  7. Chipotle Tofu Rainbow Wraps
  8. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  9. 1-Pot Spicy Mango Chutney
  10. Pineapple Raspberry Wine Spritzer
  11. Mango Overnight Oats with Turmeric
  12. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  13. Vegan Chocolate Chip Cake Recipe
  14. Cheesy Spaghetti Squash Pasta
  15. Down Home BBQ Burger
  16. What’s inside my makeup bag (cruelty-free)
  17. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  18. The Best Vegan Meatballs
  19. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  20. Vegan Peanut Butter Banana Pudding
  21. Vegan Pesto Pasta with Charred Broccoli
  22. 5-Ingredient Vegan Peanut Butter Pudding
  23. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  24. Vegan Gluten-Free Vanilla Wafers
  25. Grilled BBQ Lentil Pizza
  26. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  27. Vegan Collard Green Burritos
  28. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  29. Smoky Jackfruit “Chicken” Salad
  30. Smoky Jackfruit “Chicken” Salad
  31. 10-Minute Raw Vegan Taco “Meat”
  32. Watermelon Crabs
  33. Avocado Raspberry Pops
  34. Vegan Blueberry Muffins with Pineapple
  35. How to Make Sauerkraut
  36. Tuscan Pasta Salad with Lemon Vinaigrette
  37. Vegan Peanut Butter No-Bake Cookies
  38. Vegan Mango Ice Cream
  39. Vegan Yack Attack On the Go! Release + Giveaway
  40. The Best Whole Roasted Cauliflower (5 Ingredients!)
  41. Mexican Street Corn Salad with Black Beans
  42. Creamy Dragon Fruit Smoothie Bowl
  43. Grilled Blackberry Cobbler
  44. One Pot Quinoa and Black Bean Wraps
  45. One Pot Quinoa and Black Bean Wraps
  46. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  47. 3-Ingredient No-Bake Peanut Butter Cookies
  48. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  49. Spicy Jackfruit Tacos (1-Pot Meal!)
  50. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  51. Octopus Pizzas
  52. 30-Minute Quinoa “Fried Rice”
  53. Easy Vegan Zucchini Bread Recipe
  54. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  55. Sweet Potato Black Bean Enchiladas
  56. Golden Turmeric Roasted Cauliflower with Raita Dip
  57. Easy Red Enchilada Sauce
  58. Avial – South Indian Veggie Coconut Curry
  59. Zucchini Bread Oatmeal
  60. Zucchini Bread Oatmeal
  61. Vibrant Mango Salad with Peanut Dressing
  62. Vegan Instant Pot Mushroom Risotto
  63. Peanut & Lemongrass Tempeh Satay
  64. Bulgogi Roasted Spring Veggie Bowl
  65. No-Bake Vanilla Cake Bites
  66. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  67. Peanut Butter Banana Green Smoothie Bowl
  68. Vegan Lemon Cake with Cream Cheese Frosting
  69. 1-Pot Cauliflower Rice Kitchari
  70. Gluten-free Avocado Tahini Pasta
  71. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Tofu and Veggie BBQ Bowl
  74. How to Make Hummus From Scratch
  75. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  76. Mini Cookie Dough Fudge Pops
  77. Mini Cookie Dough Fudge Pops
  78. 1-Pot Yellow Chickpea Cauliflower Curry
  79. Rice Cake Flowers
  80. Avocado Pasta with Smoky Pecans
  81. Caterpillar Fruit Kebabs
  82. Creamy Golden Milk Smoothie
  83. Instant Pot Mushroom Masala
  84. Aquafaba Granola (Oil-Free!)
  85. BBQ Bean Bowls
  86. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  87. Easy Probiotic-Cultured Vegan Cheese
  88. Vegan Recipe and Snack Ideas for Camp and Travel
  89. Vegan Recipes and Snack Ideas for Camp and Travel
  90. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  91. Cheesy Chili Baked Potato Fries (Oil-Free!)
  92. Pulled BBQ Jackfruit Sandwiches
  93. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Lentil Bolognese with Spaghetti
  96. Vegan Mother’s Day Brunch Recipes!
  97. Vegan Mother’s Day Brunch Recipes!
  98. The Perfect Bowl of Oats
  99. Vegan Cinnamon Swirl Cake
  100. Cinnamon Raisin Peanut Butter
  101. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  104. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  105. Things I’m Loving Lately: May 2, 2018
  106. Things I’m Loving Lately: May 2, 2018
  107. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  108. Mango Coconut Yogurt (Coconut Cult Dupe!)
  109. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  110. Cultured Vegan Sour Cream
  111. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  116. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  117. Super Cleansing Slaw with Rosemary Dressing
  118. Banana Yogurt Goose Pops
  119. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  120. Vegan White Hot Chocolate
  121. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  122. 25 Easy Lentil Recipes
  123. Fudgy Vegan Brownie Cookies
  124. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Crazy Mug Lady: A round-up of my fave mugs!
  127. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  128. 5-Minute Raw Banana Splits
  129. Deconstructed Vegan Summer Rolls
  130. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  131. 5-Minute Veggie Coconut Wraps
  132. Instant Pot Saag Aloo with Sweet Potatoes
  133. Vegan Biscuits and Gravy
  134. Vegan Biscuits and Gravy
  135. Curried Cauliflower, Grape, & Lentil Salad
  136. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  137. Vegan 7-Layer Bars
  138. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  139. Vegan Chocolate Chip Muffins with Coconut
  140. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Lentil Mushroom Stew Over Mashed Potatoes
  143. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  144. Roasted Plantain & Black Bean Vegan Bowl
  145. 15 Vegan Easter Brunch and Dessert Recipes
  146. Vegan No-Bake Coconut Yogurt Cheesecake
  147. Things I’m Loving Lately: March 29, 2018
  148. April Fools Pranks Your Kids Will Love
  149. Cake Sushi
  150. Ginger Coriander Sprouted Lentils Avocado Toast
  151. Refreshing Strawberry Turmeric Salad
  152. Refreshing Strawberry Turmeric Salad
  153. Creamy Vegetable Risotto (30 Minutes!)
  154. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  155. 25 Healthy Vegan Gluten Free Dinner Recipes
  156. Easy 1-Pot Black Beans from Scratch
  157. Vegan Spinach Pinwheels with Cream Cheese
  158. Carrot Garden Cupcakes
  159. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  160. 1-Bowl Vegan Gluten-Free Vanilla Cake
  161. Veggie Chickpea Potato Soup in Instant Pot
  162. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  163. Lentil Sloppy Joes
  164. Smoky BBQ Black Bean Burger
  165. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  166. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  167. Cauliflower Fried Rice – 1 Pot
  168. Easy Vegan Gluten-Free Pizza Crust
  169. 20 Lucky St Patricks Day Food Ideas
  170. Things I’m Loving Lately: March 12, 2018
  171. Leprechaun Apple Hats
  172. Baked Quinoa Black Bean Falafel
  173. Mint Chocolate Chip Pancakes
  174. Shamrock Pizza
  175. Vegan Keema Naan with Keema Lentils
  176. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  177. 30 Truffle Recipes (Vegan, Gluten Free)
  178. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  179. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  180. Salted Caramel French Toast Casserole
  181. Salted Caramel French Toast Casserole
  182. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  183. Rainbow Pancake Tacos
  184. How to Make a Leprechaun Trap
  185. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  186. Shamrock Shake
  187. Thandai Phirni – Spiced Rice Flour Pudding
  188. Matcha Pancakes
  189. Flourless Bite-Sized Breakfast Muffins
  190. Mexican Pinto Beans (Vegan, Gluten Free)
  191. 15 High Protein Vegan Meals
  192. Mango BBQ Soy Curls or Jackfruit Tacos
  193. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  194. Double Chocolate Granola Bars (Vegan)
  195. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  196. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  197. PB&J Buckwheat Granola – #VYAPantryChallenge
  198. 16 Fun Vegan Appetizers!
  199. Rocky Road Popcorn Clusters
  200. White Bean Beer Fondue
  201. Refined Sugar-Free Raspberry Hot Cocoa
  202. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  203. Update + Coconut and Berries in 2016
  204. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  205. A Vegan Dinner Party with La Belle Assiette
  206. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  207. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  208. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  209. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  210. Review: Healthy Nibbles Box
  211. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  212. Mini Vegan Pizza Potato Skins
  213. Tempeh Pizza Three Ways
  214. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  215. Black Rosé Punch
  216. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  217. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  218. Vegan 4th of July!
  219. BBQ Pulled Jackfruit
  220. Creamy Dreamy Avocado Zucchini Pasta
  221. Sake & Plum Wine Sangria
Tuesday, August 14, 2018
  1. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  2. 4-Ingredient Golden Milk Mix
  3. Cold Soba Noodle Salad Recipe
  4. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  5. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  6. Curried Quinoa Chickpea Burgers
  7. Chipotle Tofu Rainbow Wraps
  8. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  9. 1-Pot Spicy Mango Chutney
  10. Pineapple Raspberry Wine Spritzer
  11. Mango Overnight Oats with Turmeric
  12. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  13. Vegan Chocolate Chip Cake Recipe
  14. Cheesy Spaghetti Squash Pasta
  15. Down Home BBQ Burger
  16. What’s inside my makeup bag (cruelty-free)
  17. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  18. The Best Vegan Meatballs
  19. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  20. Vegan Peanut Butter Banana Pudding
  21. Vegan Pesto Pasta with Charred Broccoli
  22. 5-Ingredient Vegan Peanut Butter Pudding
  23. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  24. Vegan Gluten-Free Vanilla Wafers
  25. Grilled BBQ Lentil Pizza
  26. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  27. Vegan Collard Green Burritos
  28. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  29. Smoky Jackfruit “Chicken” Salad
  30. Smoky Jackfruit “Chicken” Salad
  31. 10-Minute Raw Vegan Taco “Meat”
  32. Watermelon Crabs
  33. Avocado Raspberry Pops
  34. Vegan Blueberry Muffins with Pineapple
  35. How to Make Sauerkraut
  36. Tuscan Pasta Salad with Lemon Vinaigrette
  37. Vegan Peanut Butter No-Bake Cookies
  38. Vegan Mango Ice Cream
  39. Vegan Yack Attack On the Go! Release + Giveaway
  40. The Best Whole Roasted Cauliflower (5 Ingredients!)
  41. Mexican Street Corn Salad with Black Beans
  42. Creamy Dragon Fruit Smoothie Bowl
  43. Grilled Blackberry Cobbler
  44. One Pot Quinoa and Black Bean Wraps
  45. One Pot Quinoa and Black Bean Wraps
  46. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  47. 3-Ingredient No-Bake Peanut Butter Cookies
  48. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  49. Spicy Jackfruit Tacos (1-Pot Meal!)
  50. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  51. Octopus Pizzas
  52. 30-Minute Quinoa “Fried Rice”
  53. Easy Vegan Zucchini Bread Recipe
  54. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  55. Sweet Potato Black Bean Enchiladas
  56. Golden Turmeric Roasted Cauliflower with Raita Dip
  57. Easy Red Enchilada Sauce
  58. Avial – South Indian Veggie Coconut Curry
  59. Zucchini Bread Oatmeal
  60. Zucchini Bread Oatmeal
  61. Vibrant Mango Salad with Peanut Dressing
  62. Vegan Instant Pot Mushroom Risotto
  63. Peanut & Lemongrass Tempeh Satay
  64. Bulgogi Roasted Spring Veggie Bowl
  65. No-Bake Vanilla Cake Bites
  66. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  67. Peanut Butter Banana Green Smoothie Bowl
  68. Vegan Lemon Cake with Cream Cheese Frosting
  69. 1-Pot Cauliflower Rice Kitchari
  70. Gluten-free Avocado Tahini Pasta
  71. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  73. Tofu and Veggie BBQ Bowl
  74. How to Make Hummus From Scratch
  75. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  76. Mini Cookie Dough Fudge Pops
  77. Mini Cookie Dough Fudge Pops
  78. 1-Pot Yellow Chickpea Cauliflower Curry
  79. Rice Cake Flowers
  80. Avocado Pasta with Smoky Pecans
  81. Caterpillar Fruit Kebabs
  82. Creamy Golden Milk Smoothie
  83. Instant Pot Mushroom Masala
  84. Aquafaba Granola (Oil-Free!)
  85. BBQ Bean Bowls
  86. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  87. Easy Probiotic-Cultured Vegan Cheese
  88. Vegan Recipe and Snack Ideas for Camp and Travel
  89. Vegan Recipes and Snack Ideas for Camp and Travel
  90. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  91. Cheesy Chili Baked Potato Fries (Oil-Free!)
  92. Pulled BBQ Jackfruit Sandwiches
  93. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  94. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  95. Lentil Bolognese with Spaghetti
  96. Vegan Mother’s Day Brunch Recipes!
  97. Vegan Mother’s Day Brunch Recipes!
  98. The Perfect Bowl of Oats
  99. Vegan Cinnamon Swirl Cake
  100. Cinnamon Raisin Peanut Butter
  101. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  103. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  104. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  105. Things I’m Loving Lately: May 2, 2018
  106. Things I’m Loving Lately: May 2, 2018
  107. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  108. Mango Coconut Yogurt (Coconut Cult Dupe!)
  109. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  110. Cultured Vegan Sour Cream
  111. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  113. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  114. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  115. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  116. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  117. Super Cleansing Slaw with Rosemary Dressing
  118. Banana Yogurt Goose Pops
  119. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  120. Vegan White Hot Chocolate
  121. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  122. 25 Easy Lentil Recipes
  123. Fudgy Vegan Brownie Cookies
  124. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  125. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  126. Crazy Mug Lady: A round-up of my fave mugs!
  127. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  128. 5-Minute Raw Banana Splits
  129. Deconstructed Vegan Summer Rolls
  130. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  131. 5-Minute Veggie Coconut Wraps
  132. Instant Pot Saag Aloo with Sweet Potatoes
  133. Vegan Biscuits and Gravy
  134. Vegan Biscuits and Gravy
  135. Curried Cauliflower, Grape, & Lentil Salad
  136. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  137. Vegan 7-Layer Bars
  138. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  139. Vegan Chocolate Chip Muffins with Coconut
  140. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  142. Lentil Mushroom Stew Over Mashed Potatoes
  143. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  144. Roasted Plantain & Black Bean Vegan Bowl
  145. 15 Vegan Easter Brunch and Dessert Recipes
  146. Vegan No-Bake Coconut Yogurt Cheesecake
  147. Things I’m Loving Lately: March 29, 2018
  148. April Fools Pranks Your Kids Will Love
  149. Cake Sushi
  150. Ginger Coriander Sprouted Lentils Avocado Toast
  151. Refreshing Strawberry Turmeric Salad
  152. Refreshing Strawberry Turmeric Salad
  153. Creamy Vegetable Risotto (30 Minutes!)
  154. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  155. 25 Healthy Vegan Gluten Free Dinner Recipes
  156. Easy 1-Pot Black Beans from Scratch
  157. Vegan Spinach Pinwheels with Cream Cheese
  158. Carrot Garden Cupcakes
  159. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  160. 1-Bowl Vegan Gluten-Free Vanilla Cake
  161. Veggie Chickpea Potato Soup in Instant Pot
  162. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  163. Lentil Sloppy Joes
  164. Smoky BBQ Black Bean Burger
  165. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  166. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  167. Cauliflower Fried Rice – 1 Pot
  168. Easy Vegan Gluten-Free Pizza Crust
  169. 20 Lucky St Patricks Day Food Ideas
  170. Things I’m Loving Lately: March 12, 2018
  171. Leprechaun Apple Hats
  172. Baked Quinoa Black Bean Falafel
  173. Mint Chocolate Chip Pancakes
  174. Shamrock Pizza
  175. Vegan Keema Naan with Keema Lentils
  176. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  177. 30 Truffle Recipes (Vegan, Gluten Free)
  178. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  179. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  180. Salted Caramel French Toast Casserole
  181. Salted Caramel French Toast Casserole
  182. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  183. Rainbow Pancake Tacos
  184. How to Make a Leprechaun Trap
  185. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  186. Shamrock Shake
  187. Thandai Phirni – Spiced Rice Flour Pudding
  188. Matcha Pancakes
  189. Flourless Bite-Sized Breakfast Muffins
  190. Mexican Pinto Beans (Vegan, Gluten Free)
  191. 15 High Protein Vegan Meals
  192. Mango BBQ Soy Curls or Jackfruit Tacos
  193. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  194. Double Chocolate Granola Bars (Vegan)
  195. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  196. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  197. PB&J Buckwheat Granola – #VYAPantryChallenge
  198. 16 Fun Vegan Appetizers!
  199. Rocky Road Popcorn Clusters
  200. White Bean Beer Fondue
  201. Refined Sugar-Free Raspberry Hot Cocoa
  202. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  203. Update + Coconut and Berries in 2016
  204. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  205. A Vegan Dinner Party with La Belle Assiette
  206. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  207. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  208. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  209. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  210. Review: Healthy Nibbles Box
  211. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  212. Mini Vegan Pizza Potato Skins
  213. Tempeh Pizza Three Ways
  214. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  215. Black Rosé Punch
  216. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  217. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  218. Vegan 4th of July!
  219. BBQ Pulled Jackfruit
  220. Creamy Dreamy Avocado Zucchini Pasta
  221. Sake & Plum Wine Sangria

Hey y’all! It’s February. You’ve officially made it through the first month of 2017 and Valentine’s Day is right around the corner. Perfect timing for a sweet vegan treat.

These parfaits take the classic combination of chocolate, strawberries and whipped cream to the next level by making use of some surprising (and delicious!) ingredients–avocado and coconut cream. Added bonus, you don’t even need to turn on your oven and I’ve got you covered with tips to keep your kitchen mess to a minimum.

Let’s begin with the coconut whipped cream. The internet loves this recipe and for good reason. It’s simple to make and downright tasty. Based on my research and experimentation, there are three factors to consider to ensure coconut whip success: brand, chill time and sweetener.

First, brand. The brand is important because in order for your whip to be thick and fluffy, you need the liquid to separate from the cream in the can. Apparently, not all brands do this. I’ve had good luck with Thai Kitchen and other bloggers have recommended Trader Joe’s and Native Forest.

This time though, I decided to risk it and bought the Harris Teeter store brand. I felt pretty confident in this choice because my experience has been that even without refrigeration, the cream and the water are already separated upon opening. Luckily, this held true and I give Harris Teeter full fat coconut milk an A++ rating for use in this recipe.

That brings us to the second consideration: chill time. When appropriately chilled, you’ll simply open the can upside down and pour out the liquid. Just the almost solid coconut cream called for by the recipe will be left in the can and you can save the coconut water for another recipe. The internet seems to agree that you should chill the coconut milk in the fridge overnight, so that is my “official” recommendation.

If you’re a super responsible think-ahead kind of person, you might even always keep a can of coconut milk in the fridge so that you can whip up some coconut cream at a moment’s notice. However, if your planning-ahead plans fall through (mine usually do), I recommend purchasing a brand that you are familiar with that is usually already separated or close to separated when you open it at room temp. In that case, I “unofficially” recommend a minimum of 4 hours chill time.

Finally, sweetener. Recommended sweeteners include powdered sugar, granulated sugar, agave and maple syrup. In the past I’ve used powdered sugar with great success, but I am so glad that I gave maple syrup a try. This was the most delicious coconut whip I’ve ever made. I opted for light maple syrup and it was delish.

After you make the coconut whip, cover it and allow it to chill in the fridge while you make the mousse. Chocolate avocado mousse is an amazing concoction that I first discovered a few years ago on 40 Aprons. Over time, I’ve adjusted to make it extra chocolaty and accommodate the ingredients that I am more likely to have on hand or purchasable within walking distance.

For best results, I recommend an avocado that is ripe, but just slightly more firm than typically desired. Since the avocado flavor gets stronger the riper the avocado becomes, I find that a slightly less ripe (but still ripe – not hard!) avocado tastes best in this recipe. Make sure it’s soft enough that you will be able to blend it and you should be all good.

Speaking of blending. I don’t know about you, but I hate doing dishes and I hate cleaning out my blender. So, here is my tip for a mess-free kitchen and less dish washing: use an immersion blender!

The reason the immersion blender is so great for this recipe is that you can use it to make both the avocado mousse and the coconut whipped cream. I was able to prep this dessert using only 3 dishes and only had to clean the one tool. If you don’t have an immersion blender, don’t fret. You can use a regular blender for the mousse and a mixer for the coconut whip. You’ll have a bit more cleaning up to do, but the end result will be worth it.

Once your mousse is made, you’ll want to prep your strawberries and begin making your parfaits right away. You can refrigerate it and do it later, but after refrigerating, the mousse will be much thicker and more difficult to spread evenly.

Don’t be deceived by the fact that this is a vegan recipe, it’s quite the decadent dessert and you’ll want to keep your portions on the smaller size. If you’re pressed for time (or patience), you can skip the layering, scoop the mousse into a dish, and top with a generous portion of coconut whip and fresh berries. Chill in the fridge for an hour or so and then it’s time to enjoy.

5.0 from 1 reviews Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream Print Prep time Cook time Total time Combine chocolate, avocado, coconut & strawberries to create this fancy-looking, but easy to make dessert. Recipe type: Dessert Serves: 6-8 servings Ingredients Coconut Whipped Cream

  • 1 can full fat coconut milk (chilled)
  • 2 tbsp. maple syrup
  • 1 tsp. pure vanilla extract

Avocado Mousse

  • ½ cup semi-sweet vegan chocolate chips
  • ½ cup unsweetened cocoa powder (more or less to taste)
  • ½ cup maple syrup (more or less to taste)
  • 2 large avocados
  • 3 tbsp. coconut oil
  • ½ tsp. tamari or soy sauce
  • ½ tsp. balsamic vinegar

Fresh Strawberries, thinly sliced Instructions Preparation: Chill the canned coconut milk in the fridge ideally overnight, but for at least 4 hours. Make the Coconut Whipped Cream

  1. Place your mixing bowl and mixer/immersion blender in the freezer for 5 minutes before you're ready to whip the cream.
  2. Flip the can of chilled coconut milk upside down and open.
  3. Pour out the liquid so that just the hardened coconut cream remains.
  4. Scoop into your mixing bowl and blend for approximately 30 seconds.
  5. Add in the maple syrup and vanilla extract. Mix until smooth.
  6. Chill in refrigerator until ready to use.

Make the Avocado Mousse

  1. Melt the chocolate chips.
  2. Combine half of the cocoa powder and maple syrup with the melted chocolate chips and remaining ingredients. Blend until smooth. Taste and then continue to add cocoa powder and sweetener until desired flavor is achieved.

Assemble the Parfaits

  1. Start with a layer of coconut cream, add a layer of mousse, and then a layer of strawberries.
  2. Repeat until serving dish is full.
  3. Chill for 1+ hours.

Notes This is a surprisingly rich dessert. I recommend using serving dishes that are on the smaller side. Champagne flutes always look nice!
You can adjust the amount of cocoa powder and sweetener depending on your tastes and the size of the avocados you use.
Make the parfaits right after you make the mousse so that it is at room temp and your layers will be even.
The avocado mousse and the coconut whip store pretty well in the fridge. However, I recommend serving the parfaits no more than 4 hours after making them because the strawberries won't keep very well once they're in the parfait.
For more information on coconut whipped cream check out Oh She Glows and Minimalist Baker. 3.3.3077
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