9. Spicy Sweet Potato Rosti: Swiss Potato Fritter
Rosti, also called roschti are originally a Swiss breakfast dish made from mildly seasoned grated potatoes that are pan-fried as a large pancake or fritter. This version is inspired by the original but they’re made with sweet potatoes and seasoned with ginger, curry leaves with added onions and bell peppers. These Spicy Sweet Potato Rosti: Swiss Potato Fritter by Tina Dawson are packed with flavor, these make amazing breakfast or brunch items, as well as appetizers. They absolutely have to be tried with vegan sour cream.
10. Israeli Couscous Salad with Herbs, Green Olives, and Pistachios
7. Mint Chocolate Chip Shake
March is the month for green beer, four-leaf clovers, Irish pride, and for many, seasonal pleasures like fast-food Shamrock Shakes. Luckily, a healthy homemade swap for this Mint Chocolate Chip Shake by Amber Shea Crawley is only six ingredients and a blender-whirl away.
8. St. Patty’s Day Shake
This St. Patty’s Day Shake by V Lish.com has all of the frosty, minty flavor of a McDonald’s Shamrock Shake®, yet it’s jam-packed with healthy ingredients! So good (and good for you) you could drink one every day.
9. Shamrock Shake Parfait
Ahh, Shamrock Shakes. Most of us have distant memories of this holiday treat. Why not sink your teeth into this yummy Shamrock Shake Parfait by Gretchen Price? Layers of vanilla cake and light mint mousse will bring you back to St. Patrick’s Day in the fast food line. The cake is so light and moist paired with the lightest, airiest mousse a combination worth a pot of gold.
This simple vegan dessert is ideal for those who don’t want to start a campfire! This Caramelized Banana S’mores Skillet by Emma D’Alessandro is packed with gooey chocolate and marshmallow goodness. The caramelized bananas keep the s’mores dip from feeling overly indulgent. Break apart some graham crackers into dipping sticks to get the true s’mores experience.
2. Coconut Tapioca Pudding with Caramelized Bananas
You may remember tapioca from your childhood snack puddings? Here’s an upgraded coconut pudding version. This vegan Coconut Tapioca Pudding with Caramelized Bananas by Claire Ragozzino is made with creamy coconut milk, cardamom, caramelized bananas, and cacao nibs for a bit of texture. Tapioca, made from the cassava plant, is loaded with iron, calcium, folate and manganese. Much like chia, it can absorb several times its weight in liquid, making it a hydrating snack option. Grab a spoon and give this vegan tapioca pudding a try!
Making a vegan version of the cream of mushroom soup is in fact not as complicated as you might think. Traditional cream of mushroom soup is made with heavy cream and butter. So, in order to veganize it, all you have to do is to replace heavy cream with cashew cream and dairy butter with vegan butter and you can enjoy this Cream of Mushroom Soup by Angie Li!
6. Ginger-Lime Soba Noodles With Vegetables
Dinners like these Ginger-Lime Soba Noodles With Vegetables by Sylwia Radzaj are perfect for the warmer weather. It’s super quick to cook, with fresh summery flavors and produce. It tastes best when room temperature or chilled, so all the better to help you cool off!
This Portobello Pot Roast by Emese Maczko and Nandor Barta is a hearty, filling and comforting dinner for any day of the week. It is a one-pot meal that it is easy to make especially meatless. The variety of veggies as well as the large portobello mushroom caps will make it as a full course meal for the whole family.
6. Buffalo Tofu Pizza With Vegan Ranch
This Buffalo Tofu Pizza With Vegan Ranch by Taavi Moore is tossed in a spicy vegan buffalo sauce. Thrown on a pizza crust with a creamy cashew-based ranch dressing. Finish it off with a sprinkle of fresh chives and more dressing of course. Trust me…this is a recipe that you will be thinking about for days.