White Bean Dip Ingredients 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon lemon zest 1 small garlic clove 1/2 teaspoon sea salt freshly ground black pepper 2 to 4 tablespoons water, if needed Fresh herbs, optional but suggested: 2 tablespoons torn fresh basil leaves 2 teaspoons fresh rosemary leaves Instructions In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Blend in the fresh herbs, if desired. Serve with veggies or pita. https://www.loveandlemons.com/white-bean-dip/  

Vegan Coconut & Rum Snowballs (No-Bake Christmas Dessert) Ingredients 1 cup coconut flour 1/2 cup oat flour 5-6 tbsp canned full-fat coconut milk (the creamy part) 5-6 tbsp agave syrup 1 tsp orange zest 1 tsp vanilla extract 1.5 tsp rum extract 1/3 cup chopped almonds 1/2 cup shredded coconut (for rolling) Instructions -Combine all ingredients in a bowl. Make sure that there are no clumps! -Put the dough in the fridge for 1-2 hour(s) to chill. -Make the balls (around 11), then roll them into shredded coconut. -Put the balls in the fridge for another hour before eating (optional, but ideal). -Keep in the fridge for up to 3 days. https://thegreenloot.com/vegan-coconut-rum-snowballs/  

Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions Ingredients 1/2 pound pizza dough, at room temperature 2 tablespoons extra virgin olive oil 4 cups cubed butternut squash or pumpkin 2 teaspoons honey 2 tablespoons chopped fresh sage 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper use to your taste 2 pinches crushed red pepper flakes kosher salt and black pepper 2 tablespoons salted butter 2 yellow onions, thinly sliced 3/4 cup apple cider 1 cup shredded whole milk mozzarella 1 cup shredded fontina cheese 3 ounces thinly sliced prosciutto, torn 1/4 cup crumbled blue cheese (optional) Instructions 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F. If you have a baking stone, start preheating it. 2. Place the ball of pizza dough on a lightly oi ...

Roasted Pumpkin Soup Ingredients: 1 medium pumpkin or squash * approx. 1 kg/ 2,2 lbs 1 medium sweet potato approx. 250 g/ 8,8 oz (optional) 1 tbsp coconut oil 1 onion chopped 2 cloves garlic minced a small piece of ginger (15 g) minced 1 14 oz can coconut milk or cream 400 ml 2 cups vegetable broth 480 ml 1 tsp red paprika powder ½ tsp turmeric ½ tsp coriander salt and pepper to taste Instructions: -Preheat oven to 425°F (200°C). -Halve the pumpkin and scoop out the seeds. Slice each pumpkin halve in quarters. Prick the sweet potato a few times with a fork (if using). Brush pumpkin quarters and sweet potato with a little olive oil and place onto a baking sheet lined with parchment paper. Roast for about 40 minutes or so, until the flesh is soft. -Heat the coconut oil in a large pot over me ...

Healthy Peach Crisp   Ingredients Filling: 10 ripe peaches, peeled + sliced 2 Tbsp. arrowroot powder (or cornstarch) 1 tsp vanilla 1 Tbsp. lemon juice 3 Tbsp. coconut sugar 1/4 tsp nutmeg Crumble: 1 cup rolled oats (certified gluten free if necessary) 1 cup almond flour 1/3 cup coconut sugar 1/4 tsp salt 1/4 tsp cinnamon 1/3 cup almond butter 1/3 cup melted coconut oil 1 tsp vanilla Instructions: -Preheat oven to 350F and prepare dish with nonstick spray (I used a 9×13 dish but a similar size baking dish or skillet will work!) -Peel your peaches. -In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated. -While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon ...