Rose syrup―a simple combination of sugar, water, and dried rose petals―adds sweet floral aromas and hints of delicate flavor to this simple chai latte recipe. You can find store-bought rose syrup at most liquor stores or in grocery stores by the flavored syrups for coffee beverages. What you need: For the chai spice mix:3 tablespoons … [Read more…]
This easy and nutrient-ladened breakfast from the Plants First cookbook makes for a no-stress start to your day. To cook the oatmeal overnight so its ready when you wake up, set the slow cooker for 4 hours on low. It will turn off when done and be ready for you to enjoy when you wake … [Read more…]
Coconut butter lends a rich and buttery taste to these cookie bars from the Fantastic Vegan Cookies cookbook. These are basically the vegan answer to a Bounty bar meeting a Mars bar and we can’t stop making them. What you need: For the crust: 1 cup rolled oats ¾ cup plus 1 tablespoon shredded coconut, divided ¼ cup … [Read more…]
Butterscotch’s toasty notes of caramelized sugar and molasses come through clearly in this recipe from the Little Pine cookbook. Pair with crunchy chocolate chip cookies or a chocolate drizzle for added sweetness. What you need: For the pudding: 2½ cups coconut milk, divided4½ teaspoons cornstarch1¼ teaspoons vanilla extract⅛ teaspoon salt1 tablespoon vegan butter1 cup packed brown … [Read more…]