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Limoncello Cocktail
Add color and a little sweetness to this refreshing lemon-lime cocktail by placing a fresh raspberry in the bottom of your glass.
Vegan Eggnog
Even vegans can join in on an eggnog toast with this recipe.
Acai Pomegranate Blueberry Agua Fresca
Tangy lime balances the sweetness of agave nectar, blueberries and pomegranate coconut water in this refreshing drink. Garnish with a twist of lime for a fun summer mocktail.
Pink Grapefruit Granita
A lovely dessert or palate refresher between courses.
Red Salsa
A classic tomato blend that can be thrown together in minutes for those teenage invasions and impromptu parties.
Creamed Spinach
This nondairy, bright green purée can be served as a side for meat or poultry, or as a filling for ravioli.
Cinnamon Glaze
This vegan glaze, made with tofu and soy milk, is cinnamon sweetness on vegan sugar cookies.
Avocado Fudge Balls
Satisfy your sweet tooth while using extra avocados you have on hand. Enjoy right out of the refrigerator or freezer.
Tomato Rice Baby Food
Brown rice and tomatoes are all you need for this simple baby food purée.
Strawberry Vinaigrette
You’ll never miss the oil in this brightly flavored dressing. Perfect on a bed of baby spinach with strawberries and slivered almonds.
Orange Juice Plus
Give fresh orange juice an unexpected twist with a splash of vanilla extract.
Almond Butter
A hearty spread made with raw, roasted, or salted almonds that also works as a fruit dip. One of the major keys to blending almond butter is using roasted almonds. If roasting the almonds yourself make sure the almonds have a nice crunch to them. Depending on the oven baking them at 350 for 10-20 minutes should work. 48 and 32 ounce recipe should state roasted almonds