This broccoli and Cheddar quiche gets its creamy texture from evaporated milk. It's a great recipe to make ahead: simply reheat before serving or cut into slices and reheat each morning for breakfast. Using precut microwaveable broccoli cuts down on prep time, but if you have broccoli crowns sitting around, go ahead and use those up. Just be sure to cook the broccoli only untilbarely tender or the final dish will have overcooked, soggy broccoli.
This dark chocolate vegan mug cake is a brownie in a flash! It's moist and rich and made extra decadent with vegan chocolate chips melted on top.
This tomato jam has a pleasant hit of heat from crushed red pepper and warm undertones from cloves and cinnamon. The brown sugar and lime juice balance out the flavor. Serve this easy tomato jam with cheese or use it as a spread in a wrap or sandwich.
This light and creamy orange creamsicle nice cream uses coconut cream instead of milk or heavy cream to achieve its silky texture. The subtle coconut flavor blends well with the bright acidity from fresh orange juice.
The filling in this tomato galette celebrates fresh ripe tomatoes at their best. The flaky, buttery crust gets a slight bite from cornmeal. Goat cheese and pesto give it rich, savory flavor, while fresh basil sprinkled on at the end gives it a fresh, summery finish.
This vegan peach cobbler has a spiced peach filling topped with a crunchy biscuit topping. Almond milk stands in for dairy, and whole-wheat flour adds a subtle nuttiness that vegans and non-vegans alike will enjoy.
Sweet summer peaches star in this easy peach crisp. The crunchy topping adds nutty flavor and texture to juicy peach filling.
These easy poached pears are tender and lightly spiced with cinnamon and vanilla. The sauce adds just the right amount of sweetness, with the yogurt topping adding a creamy finish. If you prefer, you can skip the wine and use all apple cider with a squeeze of lemon juice in its place.