This recipe for Stuffed Artichokes is brought to you by my Italian mother. I saw some beautiful artichokes at the grocery store and knew that I needed to buy some and try this traditional Sicilian Stuffed Artichoke recipe. I thought about my mom and my grandma’s stuffed artichokes; a classic Italian comfort food that we usually eat during family holiday dinners.
This Vegan Penne alla Vodka Sauce recipe is creamy, luscious, and easy to put together. Growing up, I’d call this sauce “pink sauce” and always thought of it as a mix between alfredo and marinara.
While making a vegan version of this recipe, we decided to add a smoky tempeh “pancetta” to emphasize the traditional version of this dish.
Pesto is our go-to sauce at the moment. We LOVE basil pesto. It’s so easy to make, herby, fresh, and creamy. We usually make this more traditional vegan pesto which calls for 1/3 cup olive oil but lately, many people have been requesting oil-free recipes. That’s where this Oil-free Avocado Pesto comes in.
And guess what? Avocado is the perfect substitute for olive oil in pesto. I suppose when we say “oil-free”, we really mean no oil added. The natural oils in the avocado add the perfect creamy textures to this pesto.
Let’s face it – everything tastes better when it’s in a mason jar. We store a lot of our dried goods in mason jars and it keeps our pantry looking straight out of Pinterest. Mason jars are just so freaking cute, I can’t get enough of them.
Speaking of mason jars, this Vegan Strawberry Shortcake in a Mason Jar is so deliciously creamy and fruity. Plus, we used chia seeds in the strawberry filling! Chia seeds are FULL of important nutrients and antioxidants.
How vegan whipped cream became a staple in our house…
I used to be a pro at making whipped cream and, to be real, I made whipped cream A LOT. I even went out and bought a stainless steel bowl specifically to have the perfect cold bowl to make whipped cream with.
Now that we eat plant-based, I NEEDED to find a dairy free alternative for this yummy treat. That’s where coconut cream comes in. It makes a similar fluffy and creamy consistency and it tastes amazing.
It’s possibly the easiest recipe out there too! Just buy cans of coconut cream or full-fat coconut milk and leave them unopened in your refrigerator to harden overnight.
When you’re ready to make the Vegan Whipped Cream, place your hand-mixer beaters and bowl in the freezer for about 15 minutes.
Once your bowl is cold, open your coconut cream cans and scoop the hard parts into the bowl, leaving the liquid at the bottom of the can behind (you can use the liquid to make smoothies so don’t throw it away just yet).
Then, add some vanilla extract and powdered sugar, beating on high until fluffy! Taste and adjust powdered sugar amount to your preference. Store in refrigerator.
Vegan Nutella Cinnamon Rolls: A chocolate hazelnut take on a classic treat! Seriously so good, and a perfect excuse to have dessert for breakfast.
The BEST Vegan Chocolate Chip Cookies: One of the first recipes we put on this blog, and still one of our favorites!
Chocolate Lavender Biscotti: Biscotti is such a traditional morning treat, so we decided to add some creative flavors to it! Try these chocolately cookies 🙂
Vegan Pignoli Cookies: Another classic cookie that does not disappoint. With or without the candied cherry in the middle, these are to die for!
Vegan, dairy-free, creamy and fluffy whipped cream. Made with coconut cream, powdered sugar, and vanilla extract.
Chill coconut cream cans overnight in the refrigerator to harden.
15 minutes before making, place bowl and beaters into the freezer. Once cold, remove bowl from the freezer, open chilled coconut cream cans, and scoop hardened coconut cream into the bowl. Make sure not to pour in any of the liquid at the bottom of the can.
Add powdered sugar and vanilla extract. Beat on high with a hand-mixer for about 5-10 minutes. Taste and add more powdered sugar based on your preference.